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Cited by 742

The DOI matches its Crossref record; 20 of the 20 references it cites were found in a registry or an index.

Food fermentations: Microorganisms with technological beneficial use

Open access
Bourdichon, François, Casaregola, Serge, Farrokh, Choreh, Frisvad, Jens C., Gerds, Monica L., Hammes, Walter P., Harnett, James, Huys, Geert, Laulund, Svend, Ouwehand, Arthur, Powell, Ian B., Prajapati, Jashbhai B., Seto, Yasuyuki, Ter Schure, Eelko, Van Boven, Aart, Vankerckhoven, Vanessa, Zgoda, Annabelle, Tuijtelaars, Sandra, Hansen, Egon Bech·2012·International Journal of Food Microbiology
DOI 10.1016/j.ijfoodmicro.2011.12.030
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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.

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Metadata

Authors
Bourdichon, F., Casaregola, S., Farrokh, C., Frisvad, J. C., Gerds, M. L., Hammes, W. P., Harnett, J., Huys, G., Laulund, S., Ouwehand, A., Powell, I. B., Prajapati, J. B., Seto, Y., Ter Schure, E., Van Boven, A., Vankerckhoven, V., Zgoda, A., Tuijtelaars, S., & Hansen, E. B.
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
2012-03
Volume
154
Issue
3
Pages
87-97
ISSN
0168-1605 (ISSN-L)
DOI
10.1016/j.ijfoodmicro.2011.12.030
OpenAlex
W2134022895
Cited by
742
References
20
FWCI
31.03
Type
journal article
Language
en
Open access
hybrid

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CoChat. (2026). Citation check: Food fermentations: Microorganisms with technological beneficial use. https://app.cochat.ai/papers/10.1016/j.ijfoodmicro.2011.12.030
The paper
Bourdichon, F., Casaregola, S., Farrokh, C., Frisvad, J. C., Gerds, M. L., Hammes, W. P., Harnett, J., Huys, G., Laulund, S., Ouwehand, A., Powell, I. B., Prajapati, J. B., Seto, Y., Ter Schure, E., Van Boven, A., Vankerckhoven, V., Zgoda, A., Tuijtelaars, S., & Hansen, E. B. (2012). Food fermentations: Microorganisms with technological beneficial use. International Journal of Food Microbiology. https://doi.org/10.1016/j.ijfoodmicro.2011.12.030

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.