VII
Series Preface
Natural fermentation precedes human history, and since ancient times
humans have been controlling the fermentation process. Fermentation,
the anaerobic way of life, has attained a wider meaning in the biotrans-
formations resulting in a wide variety of fermented foods and beverages.
Fermented products made with uncontrolled natural fermentations
or with defined starter cultures, achieve their characteristic flavor,
taste, consistency and nutritional properties through the combined
effects of microbial assimilation and metabolite production, as well as
from enzyme activities derived from food ingredients.
Fermented foods and beverages span a wide diversity range of
starchy root crops, cereals, pulses, vegetables, nuts and fruits, ...