Tuğba Kök Taş

1. Introduction Fermentation is a biochemical process that chemically transforms organic matter as a result of the enzymatic activities of microorganisms. This process, which has been used throughout history for various purposes such as food preservation, increasing nutritional value, and flavor development, has an important place in modern biotechnology and the food industry. Fermentation can be carried out by microorganisms through different metabolic pathways [1,2].