Diversity of Global Fermented Food Products: An Overview

Abstract

Fermented food products are an integral part of human life. Food fermentation is a traditional practice followed before the development of the scientific field. It is the cultural identity of a country and is a cheap preservation technique of food material, especially the metabolites produced by different fermenting organisms, which inhibits the spoilage and other contaminant organisms. The fermented organisms enhance not only the nutritional value of the foods products but also their organoleptic characteristics and remove the antinutritional parameters and toxins too. This overview lists out the diversified substrates, a sequential role of microorganisms in the formation of fermented food materials, and its health benefits.