ABSTRACT
Almost any food can be produced by fermentation of cereals (e.g., wheat, barley), leguminous plants (e.g., soya, beans), vegetables (e.g., cabbage, cucumbers), tubers (e.g., cassava), fruits (e.g., grapes, apples), milk, meat, or fish. The two main reasons to ferment food are (1) to improve its keeping properties against the attack of unacceptable microorganisms and (2) to create foods with better flavor, aroma, and/or texture through acceptable production of acids, alcohols, aromatic compounds, and others by microorganisms.
