In the past, the beneficial effects of fermented foods on health were unknown that's why people primarily used the process of fermentation to preserve foods, enhance shelf life and to improve flavor. Fermented foods became an important part of the diet in many cultures and over time fermentation has been associated with many health benefits. Because of this, the fermentation process and the resulting fermented products have recently attracted scientific interest. Compounds known as biologically active peptides, which are produced by the bacteria responsible for fermentation, are also well known for their health benefits (Sanlier et al., 2019). Among these peptides, conjugated linoleic acids (CLA) have a blood pressure lowering effect, exopolysaccharides exhibit prebiotic properties, bacteriocins show anti-microbial effects, sphingolipids have anti-carcinogenic and anti-microbial properties as well as bioactive peptides exhibit anti-oxidant, anti-microbial, opioid antagonist, antiallergenic and blood pressure lowering effects. As a result, fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and antiatherosclerotic activity (Cheonet al., 2020).