Food fermentation is one of the oldest technologies of mankind, evolving from natural processes long before the occurrence of first humans. Its significance is still appreciated today and its use is spread all over the globe. Fermentation's progress grew exponentially over time with thousand year old traditional techniques getting modernised and industrialised in the past few decades. In this thesis an overall review of the food fermentation is given with emphasis on the development of the fermentation techniques through time. History of food fermentation is described, along with general process of fermentation and recent innovations. Unique characteristics of main groups of fermented food products are given together with techniques of production.
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