importance & role of fermentation technology in food science

Fermentation is one of the oldest methods of food preservation. fermentation products today make up the bulk of the food industry. fermented foods refer to those foods that are affected by the action of microorganisms or enzymes, so that the desired biochemical changes cause significant changes in the food. fermentation makes important changes in food that is not harmful to the human body. today, in advanced industrial societies, the main importance of fermented food is due to a variety of dietary habits. but in many developed regions of the world, fermentation is still considered one of the main methods of food protection and, in this regard, plays an essential role in the survival of these communities. today, in terms of food fermentation, process and maintenance conditions create an environment in which certain types of organisms grow and, instead of corruption, leave a positive impact on the quality of the foodstuff. the fermentation process has important role in the food industry. the benefits of fermentation include preserving food, protecting nutritional properties of foods, producing flavored products, fragrances and tissues that can not be produced by other methods, consuming the least amount of energy and simplicity of operations, preventing the growth of microorganisms pathogenicity, prolongation of shelf-life due to the presence of acid, increased nutritional value and the health of some food items, especially herbal products for human consumption, increased protein efficiency (per), removal of pesticides and anti-nutritional substances, enrichment of foods (with vitamins , proteins, amino acids or fatty acids), and the production of vitamins and pre-vitamins be intercepted. today, many fermented foods make up a large part of the diet of people around the world, which can be used to produce cereal products, dairy products, meat and fish (dry and semi-arid sausages), microproteins, sour plant products, and products. soybean seed.