1.Improving Food Security

a) Food Preservation

b) Salvaging waste foods

c) Removal of anti-nutritional factors

d) Antimicrobial activities

Organic acids

Bacteriocins

Hydrogen peroxide

Diacetyl

Ethanol

2.Increasing income and employment

3.Health benefits

a) İmproving nutrition

b) Vitamin

c) Digestibility

d) Lactose intolerance

e) Probiotics

f) Cholestrol

g) Anticancer effects

h) Stimulation of immunological system

ı) Medicinal benefits.

j) Other

4.Improving cultural and social well being

5.Malolactic fermentation

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