ABSTRACT
Various fermented products have an origin of spontaneous fermentation of a raw material, such as milk, meat or vegetables. Initially, the main focus was on preservation of the raw material. Raw milk, for example, will be susceptible to microbial spoilage at room temperature; the milk will rapidly acidify, due to the activity of lactic acid bacteria. Apart from preservation, fermented products also develop distinctive tastes and smells, which are widely appreciated. During the years, many variations developed,
partly on purpose and partly spontaneous and in relation to the technology used. Their nature depends very much on the type of raw material used, on the pre-treatment of it, on the temperature (climate) and the conditions of fermentation. This practice is still common in various parts of the world: a part of a spontaneous fermented product is transferred deliberately into a new batch of raw material in order to maintain or even strengthen it. This principle is the basis for controlled preservation, sustainable and safe, with many times an attractive flavour, although the process is not controlled.
