ABSTRACT
Fermentation is “a form of energy-yielding microbial metabolism where an organic substrate, usually a carbohydrate, is incompletely oxidized” (Adams 1990). This bioprocess resulting in biomass and biosynthesis of metabolites is commonly induced by microorganisms, or by enzymes of plant or animal origin through utilization of amounts of carbon, nitrogen, and oxygen, etc. Food fermentation technologies have evolved through years of experience and contributed one-third of the total food consumption all over the world particularly in rural households and village communities. As one of the oldest means used for food preservation, food fermentation maintains the
1 College of Food Science and Bioengineering, Tianjin Agricultural University, 22 Jinjing Road, Tianjin, 300384, P.R. China.
