Biotechnological Attributes of Coagulase-Negative Staphylococci : Mohammed Ashraf : 9781805459842 : 1805459848 : 14 Nov 2022 : Fermentation of foods has been an immense area of interest since ancient periods. Fermentation is one of the oldest processes of biotechnology, which represents the formation of certain products by the action of microorganisms. As a matter of fact, autochthonous microorganisms present in foods are not only involved in the fermentation process but also preserve the perishable foods and provide health-inducing benefits to consumers (Farhad et al., 2010). Fermentation of foods is generally carried out by naturally or spontaneously, back-slopping or by the supplementation of active starter cultures. Fermentation provides several benefits to humankind by improving nutritional and sensorial qualities of foods. Research on fermented foods and its global productivity had escalated rapidly in the 21st century. Over the past few years, the demands of functional foods hav