Production Process of Fermented Foods And Why People Do It Macromolecules (Unit 1), Microbiology (Unit 4) Fermentation was first discovered in the Fertile Crescent around 6000 B.C., and practically every civilization since has had at least one fermented dish in its culinary history (Foroutan, 2013). Fermentation is an anaerobic breakdown of sugars such as glucose by microorganisms like yeast and bacteria (Sinha et al, 2013). Fermented foods have a strong presence in practically every culture's cuisine. They have grown in popularity in the Western world, with significant causes including the health benefits of fermented food and a growing interest in digestive health (Dimidi et al, 2019). Today we see foods like wine, kimchi, sauerkraut, etc, that were all made through the process of fermentation. Fermented foods are produced by the breakdown of complex food components made of macromolecules such as (carbohydrates or sugars) into simpler fermented products (organic acids, gases, or alcohol) (Dimidi et al 2019). Macromolecules such as proteins in food undergo fermentation to produce fermented products containing simpler fatty acids (chained, branched), ammonia, amines, and phenolic compounds which alter the actual nature of food making them beneficial, tastier, better aroma, texture, and appearance (Hutkins, 2018). The majority of fermented items contain microbial cells, with amounts varied based on numerous factors such as the product's region, age, and consumption time (Dimidi et al 2019). Fermented foods go through the fermentation process with controlled microbial growth and enzymatic actions on the main food components (Dimidi et al 2019). Fermented food is related to microbiology through its production process. They are only produced if they are acted upon by microorganisms and certain enzymes (Dimidi et al, 2019). These microorganisms bring a desirable biochemical change to food to obtain the desired product. Some of the microorganisms used in the fermentation process are yeast, molds, and bacteria. Lactic acid bacteria is one of these types of microorganisms found in fermented foods, and it produces bacteriocins, which have a significant antibacterial impact. Human civilizations are very much dependent on fermented food and microbial populations (Lactobacillus, Streptococcus) (Varzakas, 2020). In addition fermented foods are high in beneficial microorganisms and have been