Food biotechnology review: Traditional solid‐state fermentations of plant raw materials — application, nutritional significance, and future prospects

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Abstract
This review on the use of indigenous solid‐state fermentations (SSF) describes the microbiological transformation of plant raw materials into highly nutritious foods and flavor‐enhancing ingredients. Traditional fermented foods from most countries of the world may be classified into the following categories: fungal fermentation followed by brining, SSF principally using bacteria, lactic acid fermentation followed by fungal fermentation, production of fermented doughs, alcoholic fermentation, and fermented food ingredients. Scientific studies of the principles behind SSF, identification of the essential microorganisms, development of suitable and versatile equipment, control of the process, and quality control of the substrate and final product can very well lead to a substantial increase at a world level in the availability and consumption of these fermented foods. The application of modern biotechnology in some countries is already changing the ancient methods of making fermented foods.