Preservation of foods by fermentation
(micro-organism) is a widely practical and ancient technology. Fermentation
ensures not only increased shelf life and microbiological safety of a food but
also may make some foods more digestible and in the case of Cassava
fermentation reduces toxicity of the substrate. Lactic acid bacteria because of
their unique metabolic characteristics are involved in many fermentation
processed of milk, mat, cereals and vegetables, although many
fermentations are
traditionally dependent on inoculation from a previous batch stated cultures
are available for many commercial processes such as cheese manufacture thus
ensuring consistency of process and product policy. It is anticipated that a
contributing of the advances in lactic acid bacteria research towards
improvement of strains for use in food fermentation will benefit both the
consumer and producer.