Food fermentations: microorganisms with technological beneficial use

Area of Science:

• Food Microbiology
• Microbial Ecology
• Food Science

Background:

• Regulatory frameworks increasingly emphasize "history of use" and "general recognition of safety" for microbial food cultures.
• Existing inventories, like the "2002 IDF inventory," primarily focused on dairy cultures, leaving a need for broader coverage.
• Authoritative lists of microorganisms are crucial for demonstrating safety and compliance in the food industry.

Purpose of the Study:

• To present an updated and comprehensive inventory of microorganisms utilized in diverse food fermentations.
• To review and update the taxonomy of these microorganisms according to current nomenclature standards.
• To provide a valuable resource for regulatory bodies and the food industry regarding microbial food cultures.

Main Methods:

• Compilation of data on microorganisms from a wide array of food matrices including dairy, meat, fish, vegetables, legumes, cereals, beverages, and vinegar.
• Systematic review and taxonomic update of identified microorganisms.
• Cross-referencing with existing databases and literature to ensure accuracy and completeness.

Main Results:

• An expanded inventory of microbial food cultures across various food types beyond dairy.
• Updated taxonomic classifications for numerous microorganisms used in food fermentations.
• A comprehensive reference for the documented use of microorganisms in the food sector.

Conclusions:

• The updated inventory provides a broader scope than previous lists, encompassing a wider range of food fermentations.
• Current taxonomic information enhances the reliability and utility of the inventory for regulatory and industrial purposes.
• This resource supports the safe and compliant use of microbial cultures in the global food supply.