Journal
FERMENTATION-BASEL
Volume 3, Issue 4, Pages -Publisher
MDPI
DOI: 10.3390/fermentation3040049
Keywords
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Funding
- Apulia Region [PRS_042, QCBRAJ6, VJBKVF4]
- Fondo di Sviluppo e Coesione APQ Ricerca Regione Puglia Programma regionale a sostegno della specializzazione intelligente e della sostenibilita sociale ed ambientale-FutureInResearch
- Apulian Region [LPIJ9P2]
- Programa Atraccio de Talent VLC-Campus de la Universitat de Valencia
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Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters), starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated) food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.
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