This document discusses various fermentation techniques used in industrial bioprocesses. It begins by defining fermentation and describing fermentation techniques. There are several types of fermentations described - batch, continuous, fed-batch, anaerobic, aerobic, surface, submerged, and solid-state fermentations. Each type is briefly explained highlighting its key characteristics and industrial applications. Important fermentation products like ethanol, glycerol, lactic acid are also listed. The document concludes by stating that traditional fermentations will remain important in food production and future research should identify risks and benefits of specific indigenous fermented products.