ABSTRACT
Traditional fermented foods are the products of biotechnological processes those are produced by taking advantage of the natural microbiota associated with fresh food materials. It is one of the most practical, economic, and widely applied empirical methods for preserving and often enhancing organoleptic and nutritional quality of fresh food (Klayraung et al. 2008). Particularly in developing countries, where refrigeration is not always an option, the fermentation process is widely used and of crucial importance, since fermentation prolongs the shelf-life of foods in addition to improving the nutritional value and reducing the risk for food-borne illness. Fermented foods can even have beneficial health effects, when the fermenting microorganisms possess probiotic activity (Lei 2006).
