Lacto fermentation is an ancient method of food preservation that, with greater control over the process, has great potential as a low-cost, low-energy and culturally acceptable method of improving food security and nutrition in developing countries. It prevents the growth of most food-borne pathogens and obviates the need for pasteurization or the addition of preservatives. In some cases lacto fermentation can also reduce or remove naturally occurring toxins and anti-nutritional compounds in certain raw fruits and vegetables.

Battcock, M. and Azam-Ali, S. (1998) ‘Fermented Fruits and Vegetables: A Global Perspective’, FAO Agricultural Services Bulletin no. 134 [online], available from: www.fao.org/docrep/x0560e/x0560e00.htm [accessed 1 April 2011]. www.fao.org/docrep/x0560e/x0560e00.htm

Breidt, F. (2005) ‘Safety of minimally processed, acidified, and fermented vegetable products’, in G.M. Sapers, J.R. Gorny and A.E. Yousef (eds), Microbiology of Fruits and Vegetables, pp. 313-35, CRC Press, Boca Raton, Florida.

Kovac, B. and Raspor, P. (1997) ‘The use of the mould rhizopus oligosporus in food production’, Food Technology and Biotechnology 35:1 available from: http://www.ftb.hr/index.php/ftb/article/view/151 [accessed 5 April 2011]. http://www.ftb.hr/index.php/ftb/article/view/151

Lee, C.H. (1997) ‘Lactic acid fermented foods and their benefits in Asia’, Food Control 8: 259-69.

Parades-Lopez, O. (1992) ‘Nutrition and safety considerations in applications of biotechnology to traditional fermented foods’, report of an Ad Hoc Panel of the Board on Science and Technology for International Development, National Academy Press, Washington DC, USA Food Research and Development Centre (FRDC) of Agri-Food and Agriculture Canada (AAFC).

Svanberg, U. and Lorri, W. (1997) ‘Fermentation and nutrient availability’, Food Control 8: 319-27.

Yokotsuka, T. (1985) ‘Fermented protein foods in the Orient, with emphasis on Shoyu and Miso in Japan’, in B.J.B. Wood (ed.), Microbiology of Fermented Foods, pp. 197-247, Elsevier Applied Science, London.

Battcock, M. and Azam-Ali, S. (1998) ‘Fermented Fruits and Vegetables: A Global Perspective’, FAO Agricultural Services Bulletin no. 134 [online], available from: www.fao.org/docrep/x0560e/x0560e00.htm [accessed 1 April 2011]. www.fao.org/docrep/x0560e/x0560e00.htm

Breidt, F. (2005) ‘Safety of minimally processed, acidified, and fermented vegetable products’, in G.M. Sapers, J.R. Gorny and A.E. Yousef (eds), Microbiology of Fruits and Vegetables, pp. 313-35, CRC Press, Boca Raton, Florida.

Kovac, B. and Raspor, P. (1997) ‘The use of the mould rhizopus oligosporus in food production’, Food Technology and Biotechnology 35:1 available from: http://www.ftb.hr/index.php/ftb/article/view/151 [accessed 5 April 2011]. http://www.ftb.hr/index.php/ftb/article/view/151

Lee, C.H. (1997) ‘Lactic acid fermented foods and their benefits in Asia’, Food Control 8: 259-69.

Parades-Lopez, O. (1992) ‘Nutrition and safety considerations in applications of biotechnology to traditional fermented foods’, report of an Ad Hoc Panel of the Board on Science and Technology for International Development, National Academy Press, Washington DC, USA Food Research and Development Centre (FRDC) of Agri-Food and Agriculture Canada (AAFC).

Svanberg, U. and Lorri, W. (1997) ‘Fermentation and nutrient availability’, Food Control 8: 319-27.

Yokotsuka, T. (1985) ‘Fermented protein foods in the Orient, with emphasis on Shoyu and Miso in Japan’, in B.J.B. Wood (ed.), Microbiology of Fermented Foods, pp. 197-247, Elsevier Applied Science, London.

Battcock, M. and Azam-Ali, S. (1998) ‘Fermented Fruits and Vegetables: A Global Perspective’, FAO Agricultural Services Bulletin no. 134 [online], available from: www.fao.org/docrep/x0560e/x0560e00.htm [accessed 1 April 2011]. www.fao.org/docrep/x0560e/x0560e00.htm

Breidt, F. (2005) ‘Safety of minimally processed, acidified, and fermented vegetable products’, in G.M. Sapers, J.R. Gorny and A.E. Yousef (eds), Microbiology of Fruits and Vegetables, pp. 313-35, CRC Press, Boca Raton, Florida.

Kovac, B. and Raspor, P. (1997) ‘The use of the mould rhizopus oligosporus in food production’, Food Technology and Biotechnology 35:1 available from: http://www.ftb.hr/index.php/ftb/article/view/151 [accessed 5 April 2011]. http://www.ftb.hr/index.php/ftb/article/view/151

Lee, C.H. (1997) ‘Lactic acid fermented foods and their benefits in Asia’, Food Control 8: 259-69.

Parades-Lopez, O. (1992) ‘Nutrition and safety considerations in applications of biotechnology to traditional fermented foods’, report of an Ad Hoc Panel of the Board on Science and Technology for International Development, National Academy Press, Washington DC, USA Food Research and Development Centre (FRDC) of Agri-Food and Agriculture Canada (AAFC).

Svanberg, U. and Lorri, W. (1997) ‘Fermentation and nutrient availability’, Food Control 8: 319-27.

Yokotsuka, T. (1985) ‘Fermented protein foods in the Orient, with emphasis on Shoyu and Miso in Japan’, in B.J.B. Wood (ed.), Microbiology of Fermented Foods, pp. 197-247, Elsevier Applied Science, London.

Battcock, M. and Azam-Ali, S. (1998) ‘Fermented Fruits and Vegetables: A Global Perspective’, FAO Agricultural Services Bulletin no. 134 [online], available from: www.fao.org/docrep/x0560e/x0560e00.htm [accessed 1 April 2011]. www.fao.org/docrep/x0560e/x0560e00.htm

Breidt, F. (2005) ‘Safety of minimally processed, acidified, and fermented vegetable products’, in G.M. Sapers, J.R. Gorny and A.E. Yousef (eds), Microbiology of Fruits and Vegetables, pp. 313-35, CRC Press, Boca Raton, Florida.

Kovac, B. and Raspor, P. (1997) ‘The use of the mould rhizopus oligosporus in food production’, Food Technology and Biotechnology 35:1 available from: http://www.ftb.hr/index.php/ftb/article/view/151 [accessed 5 April 2011]. http://www.ftb.hr/index.php/ftb/article/view/151

Lee, C.H. (1997) ‘Lactic acid fermented foods and their benefits in Asia’, Food Control 8: 259-69.

Parades-Lopez, O. (1992) ‘Nutrition and safety considerations in applications of biotechnology to traditional fermented foods’, report of an Ad Hoc Panel of the Board on Science and Technology for International Development, National Academy Press, Washington DC, USA Food Research and Development Centre (FRDC) of Agri-Food and Agriculture Canada (AAFC).

Svanberg, U. and Lorri, W. (1997) ‘Fermentation and nutrient availability’, Food Control 8: 319-27.

Yokotsuka, T. (1985) ‘Fermented protein foods in the Orient, with emphasis on Shoyu and Miso in Japan’, in B.J.B. Wood (ed.), Microbiology of Fermented Foods, pp. 197-247, Elsevier Applied Science, London.