Food fermentations: Microorganisms with technological beneficial use
|published date||24 March 2000|
|reference||Other publication 18|
François Bourdichon, Serge Casaregola, Choreh Farrokh, Jens C. Frisvad, Monica L. Gerds, Walter P. Hammes, James Harnett, Geert Huys, Svend Laulund, Arthur Ouwehand, Ian B. Powell, Jashbhai B. Prajapati, Yasuyuki Seto, Eelko Ter Schure, Aart Van Boven, Vanessa Vankerckhoven, Annabelle Zgoda, Sandra Tuijtelaars, Egon Bech Hansen
International Journal of Food Microbiology
ABSTRACT: 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.
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