Microorganisms and their fermentative activities have had a distinctive role in human being as old as civilization (Erten et al., 2014;Mith et al., 2014). A broad variety of foods and beverages have been produced by fermentative activities of microorganisms, which finally led to desirable biochemical changes in different foods (Blandino et al., 2003;Ferreira et al., 2000). Decreasing the volume of material to be transported, increasing the nutritive value, degrading undesirable component, reducing the cooking time, energy consumption, and making safer products are other benefits of fermentation ac-
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