TY - JOUR

T1 - Food fermentations: Microorganisms with technological beneficial use

A1 - Bourdichon,François

A1 - Casaregola,Serge

A1 - Farrokh,Choreh

A1 - Frisvad,Jens Christian

A1 - Gerds,Monica L.

A1 - Hammes,Walter P.

A1 - Harnett,James

A1 - Huys,Geert

A1 - Laulund,Svend

A1 - Ouwehand,Arthur

A1 - Powell,Ian B.

A1 - Prajapati,Jashbhai B.

A1 - Seto,Yasuyuki

A1 - Ter Schure,Eelko

A1 - Van Boven,Aart

A1 - Vankerckhoven,Vanessa

A1 - Zgoda,Annabelle

A1 - Tuijtelaars,Sandra

A1 - Hansen,Egon Bech

AU - Bourdichon,François

AU - Casaregola,Serge

AU - Farrokh,Choreh

AU - Frisvad,Jens Christian

AU - Gerds,Monica L.

AU - Hammes,Walter P.

AU - Harnett,James

AU - Huys,Geert

AU - Laulund,Svend

AU - Ouwehand,Arthur

AU - Powell,Ian B.

AU - Prajapati,Jashbhai B.

AU - Seto,Yasuyuki

AU - Ter Schure,Eelko

AU - Van Boven,Aart

AU - Vankerckhoven,Vanessa

AU - Zgoda,Annabelle

AU - Tuijtelaars,Sandra

AU - Hansen,Egon Bech

PB - Elsevier BV

PY - 2012

Y1 - 2012

N2 - 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.

AB - 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.

KW - Food microbiology

KW - History of use

KW - Starter cultures

KW - Fermentation

KW - Fungi

KW - Lactic acid bacteria

U2 - 10.1016/j.ijfoodmicro.2011.12.030

DO - 10.1016/j.ijfoodmicro.2011.12.030

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

IS - 3

VL - 154

SP - 87

EP - 97

ER -