ABSTRACT
Food preservation is of prime importance in the food industry where food fermentation has been playing an important role since ancient times. Primarily, it was used for the stabilization of perishable agricultural produce only but eventually, it has been successfully developed as a tool for developing a variety of food products with desired properties. Fermented products are significant in the human diet which can be attributed to the improved bioavailability of the nutrients, enhanced digestibility, and desirable organoleptic properties. At the industry level, it is very challenging to control the fermentation process to achieve the optimum characteristics. Moreover, longer fermentation times and formation of toxic compounds are the major concerns. Thus, the scientific community has been striving to overcome these challenges. Therefore, fermentation coupled with other nonconventional techniques such as high hydrostatic pressure, pulsed electric field, ultraviolet radiation, ultrasound, and membrane processing can significantly improve the overall effectiveness and efficiency.
