The word "fermentation" derives from the Latin word "fermentum," which means "fermentation" (meaning, to ferment). The science of fermentation is known as "zymology," and Louis Pasteur was the first zymologist to detect and use yeast in fermentation [1]. Fermentation of food has been around for at least 6000 years. The development of industry in the 16th century ushered in technological interventions in food and beverage production [2]. Food fermentation was formerly used to extend shelf life and enhance flavour [3], but today it is used to create palatable foods and drinks from extremely consumable and partially digested raw materials that have contributed positively and excellent stability [4]. The main goal of the technologies used is to ensure the finished product's quality and safety [5]. Understanding microbiology in food and beverage applications, as well as the identification of new fermenting species, is a plus for enhancing food quality. The simplest strategy for adding custom fermented food products is to process food and beverages with microorganisms. Vinegar, soy sauce, tea, and cheese are all made via solid state fermentation. Solid - state fermentation is the process used to produce wine, beer, distilled drinks, and yoghurt. Temp, acidity, the type and content of both the environment, soluble oxygen and carbon concentrations, the system under operation, and the usage of antecedents are all elements that influence fermentation in both directions.