**2. Fermentation from a biochemical point of view**

Bourdichon et al. [12] describe the fermentation process as "a metabolic process of deriving energy from organic compounds without the involvement of an exogenous oxidising agent". Fermented foods are subjected to the actions of microorganisms or enzymes. Fermentation plays different roles in food processing, such that desirable biochemical changes have occurred [13]. The fermentation process is very important in the improvement of technological proper‐ ties of preservation, such as a relative cost-effectiveness and low energy requirements, which are essential for ensuring the shelf-life and microbiological safety of the product [8]. The major roles of fermentation are considered to be the following:


Interest in the biopreservation of food has created a demand for more natural and minimally processed food, with particular interest in naturally produced antimicrobial agents [26].
