Article Dans Une Revue Annual Review of Food Science and Technology Année : 2024

Starter Culture Development and Innovation for Novel Fermented Foods

Résumé

Interest in fermented foods is increasing because fermented foods are promising solutions for more secure food systems with an increased proportion of minimally processed plant foods and a smaller environmental footprint. These developments also pertain to novel fermented food for which no traditional template exists, raising the question of how to develop starter cultures for such fermentations. This review establishes a framework that integrates traditional and scientific knowledge systems for the selection of suitable cultures. Safety considerations, the use of organisms in traditional food fermentations, and the link of phylogeny to metabolic properties provide criteria for culture selection. Such approaches can also select for microbial strains that have health benefits. A science-based approach to the development of novel fermented foods can substantially advance their value through more secure food systems, food products that provide health-promoting microbes, and the provision of foods that improve human health.

Fichier principal
Vignette du fichier
annurev-food-072023-034207.pdf (1.79 Mo) Télécharger le fichier
Origine Publication financée par une institution
Licence

Dates et versions

hal-04778633 , version 1 (12-11-2024)

Licence

Identifiants

Citer

Michael Gänzle, Ludovic Monnin, Jinshui Zheng, Lingxiao Zhang, Monika Coton, et al.. Starter Culture Development and Innovation for Novel Fermented Foods. Annual Review of Food Science and Technology, 2024, 15 (1), pp.211-239. ⟨10.1146/annurev-food-072023-034207⟩. ⟨hal-04778633⟩
140 Consultations
491 Téléchargements

Altmetric

Partager

  • More