ABSTRACT
The majority of plant and animal material that is used as a primary food source is also a good substrate for microbial growth and may be subject to different fermentative processes.
Methods for the natural fermentation of milk and cereals have been used to transform fresh raw materials, and the earliest records of these methods date back to 6000 BC. Yeasts have been used in bread making and alcoholic beverage production since the development of ancient Egyptian civilization more than 5000 years ago. The fermentation process evolved with the Jewish culture and later in Greece and Rome. Through the Middle Ages to the present, the quality and development of starter productions have improved [1].
