Food fermentations: microorganisms with technological beneficial use.

By F. Bourdichon, S. Casaregola, C. Farrokh, J. Frisvad, Monica L. Gerds, W. Hammes, J. Harnett, G. Huys, S. Laulund, A. Ouwehand and 9 more. Journal of food microbiology, 2012

677 citations recorded by the source corpus.

Microbial food cultures have directly or indirectly come under various regulatory frameworks in the course of the last decades. Several of those regulatory frameworks put emphasis on "the history of use", "traditional food", or "general recognition of safety". Authoritative lists of microorganisms with a documented use in food have therefore come into high demand. One such list was published in 2002 as a result of a joint project between the International Dairy Federation (IDF) and the European Food and Feed Cultures Association (EFFCA). The "2002 IDF inventory" has become a de facto reference for food cultures in practical use. However, as the focus mainly was on commercially available dairy cultures, there was an unmet need for a list with a wider scope. We present an updated inventory of microorganisms used in food fermentations covering a wide range of food matrices (dairy, meat, fish, vegetables, legumes, cereals, beverages, and vinegar). We have also reviewed and updated the taxonomy of the microorganisms used in food fermentations in order to bring the taxonomy in agreement with the current standing in nomenclature.

Subfields: Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/60704f907e2f09f02c4e9aed7540a1f8927079cd

How researchers see this paper

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In Biotechnology

1. H. Claus
2. J. Tamang

In Food Science

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. F. Remize
5. Amandine Fessard
6. H. Claus
7. M. Gänzle
8. H. Salovaara

Citations in the corpus

• Exploitation of vegetables and fruits through lactic acid fermentation. (2013, background): “Authorized lists of microorganisms with certified use in food fermentations, which cover a wide range of food matrices, including vegetables and fruits, were recently published (Bourdichon et al., 2012).”
• Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016 (2017, background): “In addition to direct use as SCP, microbes contribute to protein demand when they are used to upgrade the protein content or quality of fermented foods (Bourdichon et al., 2012).”
• Traditional cheeses: rich and diverse microbiota with associated benefits. (2014, background): “The authoritative list of microorganisms “with technological beneficial use” has recently been published (Bourdichon et al., 2012), but it does not reflect the actual microbial diversity of traditional cheeses.”
• Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation (2017, background): “[215] created a list called “Inventory of Microbial Food Cultures”.”
• Yeasts from Different Habitats and Their Potential as Biocontrol Agents (2018, background): “Furthermore, mycotoxin production is generally of little concern in yeasts compared with filamentous fungi [17], and most genera have GRAS (Generally Recognized as Safe) status and are useful for food fermentations [68].”
• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “Species of Bifidobacterium, Brachybacterium, Brevibacterium, and Propionibacterium are isolated from cheese, and species of Arthrobacter and Hafnia from fermented meat products (Bourdichon et al., 2012).”