Fermentation is probably the oldest ancient tradition used by indigenous inhabitants for the preservation of food [1]. Thus, the production of fermented food products can be traced to the earliest civilizations and can be associated with humans before the term civilization could be defined. The traditional practice was used to transform raw materials into a variety of products with unique sensory and physical characteristics, as well as extended shelf-life. In the early days, fermentation was a simple way to preserve food when in excess which was then used during the off season to improve household food security. The household practice relied on spontaneous fermentation by the inherent microorganisms in the food and environment. Traditional fermented foods were highly appreciated mainly for their distinct sensory profiles and nutritional properties. With the evolution and mod- ernization of societies, gastronomic properties gained a protagonist role in the production, distribution, and consumption of fermented food products. However, from the perspective of the 21st century, the products may be classified as sources of highly potent and effective beneficial (probiotic) organisms and postbiotics [2]. The evolution of fermented foods has mainly depended on the type of fermenting microorganisms; moreover, knowledge on their specificity and beneficial properties can be extended to their applications not only as foods, but as health and wellbeing supplements [3]. It is certain that spontaneous fermentation gave birth to modern commercial fermentation with the development of starter cultures and probiotics with defined characteristics. Fermented foods were described as functional products from early fermentations due to the health benefits derived from numerous nutri- ents and microorganisms with probiotic functionality and naturally delivered to consumers as part of their nutritional diet [4]. Thus, the demand for fermented foods has increased rapidly in the last several decades due to these numerous beneficial properties. Recent advances in scientific research have shown that probiotic microorganisms may play a cen- tral role in human and animal health through their metabolism in the gastrointestinal tract (GIT) [4]. The FAO/WHO recommends the consumption of food containing at least 106 live cells of probiotic microorganisms per gram or milliliter of product per day [5]. Further, the advent of plant-based, vegan, and vegetarian products has created new opportunities for the development of suitable products with probiotics for the consumers of these products. Therefore, there is an ever-increasing demand for functional food products containing probiotics that suit modern segments of our society.