Food fermentations: Microorganisms with technological beneficial use

Publication: Research - peer-reviewJournal article – Annual report year: 2012

  • Author: Bourdichon, François

    Danone Research, Palaiseau Cedex

  • Author: Casaregola, Serge

    AgroParisTech, Thiverval-Grignon, INRA, UMR 1319 Micalis

  • Author: Farrokh, Choreh

    CNIEL, Paris

  • Author: Frisvad, Jens Christian

    Center for Microbial Biotechnology, Department of Systems Biology, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark

  • Author: Gerds, Monica L.

    Cargill Texturizing Solutions, Waukesha

  • Author: Hammes, Walter P.

    University of Hohenheim

  • Author: Harnett, James

    Fonterra Co-operative Group Ltd., Palmerston North

  • Author: Huys, Geert

    Ghent University

  • Author: Laulund, Svend

    European Food & Feed Cultures Association, Brussels, EFFCA

  • Author: Ouwehand, Arthur

    Danisco Innovation, Kantvik

  • Author: Powell, Ian B.

    Dairy Innovation Australia, Werribee

  • Author: Prajapati, Jashbhai B.

    Anand Agricultural University, Gujarat State

  • Author: Seto, Yasuyuki

    Megmilk Snow Brand Co., Saitama, Milk Science Research Institute

  • Author: Ter Schure, Eelko

    Laboratory & Quality Services FrieslandCampina, Leeuwarden

  • Author: Van Boven, Aart

    CSK Food Enrichment B.V., Leeuwarden

  • Author: Vankerckhoven, Vanessa

    University of Antwerp, Vaccine & Infectious Disease Institute (Vaxinfectio)

  • Author: Zgoda, Annabelle

    Groupe Lactalis, France, Le Fromy

  • Author: Tuijtelaars, Sandra

    International Dairy Federation, Brussels

  • Author: Hansen, Egon Bech

    Department of Systems Biology, Technical University of Denmark, Kgs. Lyngby, Denmark

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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.
Original languageEnglish
JournalInternational Journal of Food Microbiology
Publication date2012
Volume154
Issue3
Pages87-97
ISSN0168-1605
DOIs
StatePublished
CitationsWeb of Science® Times Cited: 31

Keywords

  • Food microbiology, History of use, Starter cultures, Fermentation, Fungi, Lactic acid bacteria
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