ABSTRACT
Contents 1.1 Introduction ....................................................................................................................... 2
1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4
1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6
1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identication: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identication: Genotypic or Molecular ................................................................... 9
1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10
