Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/22942
Title: The forgotten role of food cultures
Authors: Bourdichon, François 
Arias, Emmanuelle 
Babuchowski, Andrzej 
Bückle, Anne 
Bello, Fabio Dal 
Dubois, Aurélie 
Fontana, Alessandra 
Fritz, Duresa 
Kemperman, Rober 
Laulund, Svend 
McAuliffe, Olivia 
Miks, Marta Hanna 
Papademas, Photis 
Patrone, Vania 
Sharma, Dinesh K 
Sliwinski, Edward 
Stanton, Catherine 
Von Ah, Ueli 
Yao, Su 
Morelli, Lorenzo 
Major Field of Science: Engineering and Technology
Field Category: Other Engineering and Technologies
Keywords: Biopreservation;Fermentation;Food cultures;Food safety;Mechanism of action;Regulation
Issue Date: Jul-2021
Source: FEMS Microbiology Letters, 2021, vol. 368, no. 14, articl. no. fnab085
Volume: 368
Issue: 14
Journal: FEMS Microbiology Letters 
Abstract: Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and preservation of the nutrients and the different food matrices has been deciphered by the insights of molecular microbiology. Among those roles of fermentation in the food chain, biopreservation remains the one most debated. Presumably because it has been underestimated for quite a while, and only considered - based on a food safety and technological approach - from the toxicological and chemical perspective. Biopreservation is not considered as a traditional use, where it has been by design - but forgotten - as the initial goal of fermentation. The 'modern' use of biopreservation is also slightly different from the traditional use, due mainly to changes in cooling of food and other ways of preservation, Extending shelf life is considered to be one of the properties of food additives, classifying - from our perspective - biopreservation wrongly and forgetting the role of fermentation and food cultures. The present review will summarize the current approaches of fermentation as a way to preserve and protect the food, considering the different way in which food cultures and this application could help tackle food waste as an additional control measure to ensure the safety of the food.
URI: https://hdl.handle.net/20.500.14279/22942
ISSN: 1574-6968
DOI: 10.1093/femsle/fnab085
Rights: ©The Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs licence.
Type: Article
Affiliation : Food Safety Microbiology Hygiene 
Universit à Cattolica del Sacro Cuore 
Agroscope 
Dairy Industry Innovation Institute 
Milchprufring Baden-Wurttemberg e.V. 
Sacco S.r.l. 
International Dairy Federationiry Federation 
International Flavors and Fragrances 
Lesaffre International 
Chr. Hansen A/S 
Teagasc Agriculture and Food Development Authority 
Glycom A/S 
University of Warmia and Mazury in Olsztyn 
Cyprus University of Technology 
National Dairy Development Board 
European Federation of Food Science and Technology 
China Center of Industrial Culture Collection 
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