In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years,