ABSTRACT

Fermented foods are food substrates that have been subjected to the action of edible microorganisms whose enzymes hydrolyze the polysaccharides, proteins, and lipids to nontoxic products with avors, aromas, and textures pleasant and attractive to the human consumer (Steinkraus 2002). The term “fermentation,” from the Latin word fervere, in a more rigorous way describes a form of energy-yielding metabolic process from organic compounds, usually carbohydrates, without the

11.1 Introduction .................................................................................................. 489 11.2 Fermentation .................................................................................................490