ABSTRACT
Fermentation is one of the most ancient forms of food preservation technologies in the world that uses microorganisms to convert perishable and sometimes inedible raw materials into safe, shelf-stable and palatable foods or beverages. During fermentation, due to the incomplete oxidation of organic molecules, different products such as aromatic compounds are produced. Alkaline fermentation is a special type of fermentation that causes an increase in pH of the food. Foods are usually fermented by microbial interactions including principally bacteria and yeast but occasionally mold as well. Microorganisms degrade principally food proteins, leading to the release of ammonia resulting in increase of pH. Microorganisms are highly diverse in their biochemistry, physiology and nutritional modes, which determine the characteristics of the fermented food like acidity, flavor, texture, and the health benefits associated. Metabolomics appear as an important tool for development of food product, notably regarding the compliance of regulations, processing, quality, safety, and microbiology in food processes.
