ABSTRACT
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19.1 HISTORY
Fermented foods of plant origin are popular in the Mediterranean and Middle East region. Traditional fermentation processes give rise to foods that are prized for their palatability and wholesomeness, but also enriched with essential amino acids and vitamins. Vegetables and fruits are preserved by lactic acid fermentation, producing pickled vegetables and table olives, which can be consumed without cooking. Alcoholic fermentation by yeast is generally less common and prevails mainly in bread making (1).
