Food fermentation: an overview of current fermenting processes in traditionally fermented and consumed foods

Cho Evelyne Judicaël Adiko, Louis Ban Koffi & Gnénékidou Honoré Ouattara
Fermented foods and beverages play a significant role in most societies and have a major role in population protein requirements. Food fermentation is one of the oldest biotechnology processes which play an important role in enrichment and improvement of food through enhancement of flavour, aroma, protein, essential amino acid and vitamins. Moreover, this technology can also be used to change food texture, preserve food through acetic acid, lactic acid, alcoholic and alkaline fermentation, detoxify foods...

Registration Year

  • 2021

Resource Types

  • Journal Article


  • Centre National de Recherche Agronomique
  • Université Félix Houphouët-Boigny