ABSTRACT
Microbial fermentation has been used generally for the conservation of nutrients, the medical assistance of which has since become exposed. Fermented diets and beverages are a heterogeneous class of foods with a global significance for the human economy, nutrition, and well being for centuries. In this chapter, we bring up the potential risks for human well-being related with uncontrolled nutrition fermentation and we talk about biotechnological approaches ineffective to resolve fermented nutrient protection. The present trend in a situation to manufacture and usage of fermented foods involves consideration of newer tools and techniques as well as microorganisms to produce newer products of human interest and to increase the shelf life of the products. One of the most vital foods produced from the microbial fermentation is industrial enzyme. Besides enzymes, sugars, alcohols, vitamins, amino acids, antibiotics, fermentation product itself can be used as food supplements with beneficial effects on the consumers, known as probiotics.
