The forgotten role of food cultures
| Autor: | Marta H. Mikš, Anne Bückle, Aurélie Dubois, Fabio Dal Bello, Duresa Fritz, Dinesh K Sharma, Rober Kemperman, Su Yao, Svend Laulund, Ueli Von Ah, Photis Papademas, Andrzej Babuchowski, Vania Patrone, Alessandra Fontana, Edward Sliwinski, Catherine Stanton, Emmanuelle Arias, François Bourdichon, Lorenzo Morelli, Olivia McAuliffe |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Other Engineering and Technologies
Antifungal Agents food.ingredient Review Mechanism of action Shelf life Food cultures Microbiology Biopreservation food cultures Food safety 03 medical and health sciences Food chain food Bacteriocins Food Preservation Genetics Molecular Biology fermentation 030304 developmental biology AcademicSubjects/SCI01150 0303 health sciences 030306 microbiology business.industry Food additive digestive oral and skin physiology regulation Killer Factors Yeast Anti-Bacterial Agents Editor's Choice Food waste food safety Fermentation regulation mechanism of action Settore AGR/16 - MICROBIOLOGIA AGRARIA Food Microbiology Food processing Microbial Interactions Engineering and Technology Biochemical engineering Traditional Use Fermented Foods business Acids Regulation biopreservation mechanism of action |
| Zdroj: | FEMS Microbiology Letters |
| Popis: | 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. Perspective on the potential of food cultures for the biopreservation of food products and applications to limit food waste. |
| Databáze: | OpenAIRE |
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