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Fermentations belong to the oldest methods of preserving plant materials while retaining their nutritive value. The most important type of fermenting for fruits and vegetables as well as silages is lactic acid fermentation, which constitutes a very complex network of interactive microbiological, enzymatic, chemical, biochemical and physical processes and reactions. This network is influenced by a multitude of exogenous factors, which can be divided into four groups: technological factors; the nature and amount of admixed ingredients; the quality of the raw materials used, which in turn depends on numerous agricultural factors; and the nature of the microbiota introduced with the raw material. Ultimately all of these factors have an effect on the quality of the final products.
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