Food fermentations: Microorganisms with technological beneficial use
| Autor: | F Bourdichon, Serge Casaregola, Annabelle Zgoda, Arthur C. Ouwehand, Eelko Ter Schure, Svend Laulund, Choreh Farrokh, Jens Christian Frisvad, Walter P. Hammes, Monica L. Gerds, Aart Van Boven, Yasuyuki Seto, James Harnett, Sandra Tuijtelaars, Geert Huys, Ian B. Powell, Vanessa Vankerckhoven, Egon Bech Hansen, Jashbhai B. Prajapati |
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| Přispěvatelé: | MICrobiologie de l'ALImentation au Service de la Santé (MICALIS), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Dept Syst Biol, Technical University of Denmark [Lyngby] (DTU), Inst Lebensmittelwissensch & Biotechnol, Universität Hohenheim, Fac Sci, BCCM LMG Bacteria Collect, Fac Sci, Microbiol Lab, Universiteit Gent = Ghent University [Belgium] (UGENT), Milk Sci Res Inst, Megmilk Snow Brand Co Ltd, Vaccine & Infectious Disease Institute [Antwerp, Belgium] (VAXINFECTIO), University of Antwerp (UA), Ghent University [Belgium] (UGENT), Vaccine & Infect Dis Inst Vaxinfectio, Antwerp University |
| Jazyk: | angličtina |
| Předmět: |
[SDV.SA]Life Sciences [q-bio]/Agricultural sciences
De facto Beneficial use Starter cultures Food Handling Biology Microbiology Food handling History of use Unmet needs 03 medical and health sciences Agricultural science Food Preservation Lactic acid bacteria Food microbiology Safety Risk Reliability and Quality 030304 developmental biology 2. Zero hunger 0303 health sciences Bacteria 030306 microbiology business.industry Pharmacology. Therapy Fungi Bacterial Infections General Medicine Biotechnology Mycoses Food Fermentation Human medicine No detection business Microbial food cultures Food Science |
| Zdroj: | International Journal of Food Microbiology International Journal of Food Microbiology, Elsevier, 2012, 154 (3), pp.87-97. ⟨10.1016/j.ijfoodmicro.2011.12.030⟩ International journal of food microbiology |
| ISSN: | 0168-1605 |
| DOI: | 10.1016/j.ijfoodmicro.2011.12.030 |
| Popis: | The publisher and the author regret that in the recent publication of the above article the supplementary material accompanying the article contained formatting errors hiding some of the text describing the food usage for the following species: Galactomyces candidum, Geotrichum candidum, Pichia kudriavzevii, and Pichia fermentans. The corrected supplementary data is now available online. Erratum, volume 156, issue 3, page 301, doi: 10.1016/j.ijfoodmicro.2012.04.003; 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. |
| Databáze: | OpenAIRE |
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