ABSTRACT
Solid-state fermentation (SSF) is an old fermentation technique that has been employed by mankind since food was rst preserved or transformed into new food products.
Submerged fermentation (SMF) processes have commonly been employed since ancient times in the manufacturing of wine, beers, fermented milk, and other food products. SSF has been employed in the production of bread and cheese, in the processing of sh, and in other processes. Indeed, there is no evidence to suggest SMF or liquid fermentation was a normal practice employed before SSF to process food.
