Main Article Content
Abstract
The production and consumption of traditional fermented food products becomeing reasingly
relevant in the face of rapidly increasing population and food insecurity, more research and
development to ensure the safety and nutritional quality of these fermented products is
warranted. In addition to preservation, fermented foods can also have the added benefits of
enhancing flavor, increased digestibility, improving nutritional and pharmacological values.
Lactic acid bacteria have contributed in increased volume of fermented foods worldwide
especially in foods containing probiotics or health promoting bacteria.