Abstract
Fermentation of grains is not only an old and cheap processing and preservation method, but it is also a vital approach that increases the diversity and enhances the nutritional, organoleptic and functional properties of grain-based products. Consequently thousands of grain-based fermented foods are produced, traded and consumed worldwide. Grain-based fermented foods are the major staple foods for peoples in many developing countries and nowadays they have received a high global demand due to their health promoting properties and it is predicted that in the future more grain-based fermented food products will become available on the market as important health promoting foods. For this reason, new safe fermentation technologies and more systematic research on grain-based fermented foods are of high global importance.