Introduction

The discovery of the process of converting foods into new forms having different, yet desirable properties or characteristics, was probably accidental. In early biblical times certain foods, such as milk, were probably placed under conditions that resulted in an alteration of the products. The resulting altered food product likely possessed new characteristics including taste, aroma, texture, and appearance. Most cultured foods are manufactured under sanitary and controlled conditions to help ensure that the desired bioconversion occurs in producing the converted food product. Starter culture bacteria are very important in converting food into new products and exerting preservative actions on the food. Their influence with regard to exerting preservative actions involves antagonistic action toward other types of microorganisms. This aspect of starter culture activity has created interest in applying starter cultures to foods that traditionally do not undergo fermentation in order to enhance their preservation.