Advances in Microbial Fermentation and Fermented Food for Health

Fermentation has been used long ago for human consumption and food production. Fermentation process is not only beneficial for prolonging the shelf life of foods, beverage, and gruel, but also fermentation can increase the nutritional value in a safe and effective manner. Nowadays, modern fermentation technologies are used for industrial food production; putting these things in mind, it is necessary to identify and optimize naturally occurring microorganisms. It is defined as starter cultures to ensure consistency and commercial viability and also ensure safety, texture, and flavor of the product. The main property is to improve the health and prevent diseases such as colorectal cancer, obesity, and osteoporosis.