Title
Food fermentations : microorganisms with technological beneficial useFood fermentations : microorganisms with technological beneficial use
Author
Faculty/Department
Faculty of Medicine and Health Sciences
Research group
Vaccine & Infectious Disease Institute (VAXINFECTIO)
Publication type
article
Publication
Amsterdam,
Subject
Biology
Pharmacology. Therapy
Human medicine
Source (journal)
International journal of food microbiology. - Amsterdam
Volume/pages
154(2012):3, p. 87-97
ISSN
0168-1605
ISI
000302331800001
Carrier
E
Target language
English (eng)
Full text (Publishers DOI)
Affiliation
University of Antwerp
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.
Full text (open access)
https://repository.uantwerpen.be/docman/irua/f704dd/1539.pdf
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