This course will present the microbiology and biotechnology of various traditional fermented food in Indonesia. Food fermentation methods arose historically from the need for the processing and preservation of food. More than anything else, man has been employing microbes for the preparation of fermented food products for thousands of years. foods and beverages constitute a significant component of human nutrition, dietary supply, and calories intake in different parts of Indonesia. Fermentation of diverse plant and animal substrates by microorganisms and their enzymes provides desirable features, such as post-harvest preservation of perishable food materials, nutritional enrichment, bio-preservative effects, and specific health-promoting benefits. Nowadays, fermented foods and beverages are consumed not only for nutritional values, wholesomeness or palatability but importantly for their health beneficial functions.