ABSTRACT
Fermentation has been considered to be the oldest method for food preparation and for manufacturing of foods, food additives, beverages, and so on. Fermentations were in practice more than 10,000 years ago. From traditional knowledge, it is known that wine is one of the oldest fermented products known to be used by humankind. ¢e transformation of milk into fermented milk products dates back to 5000 . Egyptians produced beer using crushed barley germinated in earthenware vessels in 500 . Vinegar has probably been known for as long as wine making was practiced. In contrast, the role of microbes, in particular yeasts, in the fermentation process was known only after a scientific intervention was made into the process of fermentation by Louis Pasteur (1822-1895) through his investigations on beer and wine fermentation. He concluded that living cells could convert sugar into ethanol and carbon dioxide when subjected to anaerobic conditions. Later, the pure culture methodology put forward by Koch (1843-1885) gave way to the fermentative role of individual microbial strains in industrial applications. With the introduction of streamlined processes for bread making, brewing, distillation, cheese manufacturing, and food additives preparation through fermentation, the food industry has been revolutionized with cost-effective production, high-quality product variety, and improved control through automation. Fermented foods often have numerous advantages over their raw materials from which they are made. It can create improved flavor, taste, texture, appearance, aroma, and increased storage life (Owen 1992).
