Afra Marandi - MSc.Graduated, Department of Food Science & Technology, University of Tabriz

Fermentation is one of the oldest methods of food preservation. Fermentation products todaymake up the bulk of the food industry. Fermented foods refer to those foods that are affectedby the action of microorganisms or enzymes, so that the desired biochemical changes causesignificant changes in the food. Fermentation makes important changes in food that is notharmful to the human body. Today, in advanced industrial societies, the main importance offermented 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 foodfermentation, process and maintenance conditions create an environment in which certain typesof organisms grow and, instead of corruption, leave a positive impact on the quality of thefoodstuff. The fermentation process has important role in the food industry. The benefits offermentation include preserving food, protecting nutritional properties of foods, producingflavored products, fragrances and tissues that can not be produced by other methods, consumingthe least amount of energy and simplicity of operations, preventing the growth ofmicroorganisms Pathogenicity, prolongation of shelf-life due to the presence of acid, increasednutritional value and the health of some food items, especially herbal products for humanconsumption, increased protein efficiency (PER), removal of pesticides and anti-nutritionalsubstances, enrichment of foods (with vitamins , Proteins, amino acids or fatty acids), and theproduction of vitamins and pre-vitamins Be intercepted. Today, many fermented foods makeup a large part of the diet of people around the world, which can be used to produce cerealproducts, dairy products, meat and fish (dry and semi-arid sausages), microproteins, sour plantproducts, and products. Soybean seed.

Fermented products, Shelf life, Food protection, Nutrition diversity