Fermented foods have been produced for many centuries with the basic aim of increasing the storage stability of processed foods and modifying the organoleptic and textural properties of raw materials. Fermented foods are very popular even today as a substantial percentage of daily-consumed foods are fermented. Notable examples include dairy products, such as yogurt, cheese, buttermilk, and sour milk; alcoholic drinks, such as wine, beer, and cider; fermented vegetables, such as sauerkraut and pickles; and fermented meats, such as sausages and salami. The main eason for their popularity, however, is their specific organoleptic properties rather than their preservation stability