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Cited by 942Probiotics and Fermented FoodsFermentation and Sensory AnalysisFood Quality and Safety Studies

Preservation and Fermentation: Past, Present and Future

Paul Ross, R, Morgan, S, Hill, C·2002·International Journal of Food Microbiology
DOI 10.1016/s0168-1605(02)00174-5
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Abstract

Preservation of food and beverages resulting from fermentation has been an effective form of extending the shelf-life of foods for millennia. Traditionally, foods were preserved through naturally occurring fermentations, however, modern large scale production generally now exploits the use of defined strain starter systems to ensure consistency and quality in the final product. This review will mainly focus on the use of lactic acid bacteria (LAB) for food improvement, given their extensive application in a wide range of fermented foods. These microorganisms can produce a wide variety of antagonistic primary and secondary metabolites including organic acids, diacetyl, CO2 and even antibiotics such as reuterocyclin produced by Lactobacillus reuteri. In addition, members of the group can also produce a wide range of bacteriocins, some of which have activity against food pathogens such as Listeria monocytogenes and Clostridium botulinum. Indeed, the bacteriocin nisin has been used as an effective biopreservative in some dairy products for decades, while a number of more recently discovered bacteriocins, such as lacticin 3147, demonstrate increasing potential in a number of food applications. Both of these lactococcal bacteriocins belong to the lantibiotic family of posttranslationally modified bacteriocins that contain lanthionine, beta-methyllanthionine and dehydrated amino acids. The exploitation of such naturally produced antagonists holds tremendous potential for extension of shelf-life and improvement of safety of a variety of foods.

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  • Fermented foods have become a significant part of the diet in many cultures, and fermentation has been linked to numerous health benefits.

    “Consequently, fermented foods have become a significant part of the diet in many cultures, and, over time, fermentation has been linked to numerous health benefits [39,40,41,42,43,44,45].”

    From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [42]

    The historical perspective (p. 1) and the examples of fermented foods (p. 3) support their longstanding use across different food traditions. Section 2 (p. 4) says fermentation can produce compounds that *may* have positive health implications, but it does not establish numerous health benefits; the claim is stronger on that point. (LLM, conf=0.84)

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Research works printed but not linked: 8

  1. Benz, R., Jung, G., Sahl, H.-G., 1991. Mechanism of channel-forming lantibiotics in black lipid membranes. In: Jung, G., Sahl, H.-G. (Eds.), Nisin and Novel Lantibiotics. ESCOM, Leiden, The Netherlands, pp. 359-372.
  2. Daly, C., Sandine, W.E., Elliker, P.R., 1970. Interactions of food starter cultures and food-borne pathogens: Streptococcus diacetylactis versus food pathogens. Journal of Milk and Food Technology 35, 349-357.
  3. Doores, S., 1993. In: Davidson, P.M, Branen, A.L. (Eds.), Organic Acids. Marcel Dekker, New York, pp. 95-136.
  4. Holtzel, A., Ganzle, M.G., Nicholson, G.J., Hammes, W.P., Jung, G., 2000. The first low-molecular-weight antibiotic from lactic acid bacteria: reutericyclin, a new tetramic acid. Angewandte Chemie. International Edition 39, 2766-2768.
  5. Jung, G., 1991. Lantibiotics: a survey. In: Jung, G., Sahl, H.-G. (Eds.), Nisin and novel lantibiotics. ESCOM Science Publishers, Leiden, pp. 1-34.
  6. Kuipers, O.P., Yap, W.M.G.J., Rollemn, H.S., Beerthuyzen, M.M., Siezen, R.J., De Vos, W.M., 1991. Expression of wild type and mutant nisin genesin Lactococcus lactis . In: Jung, G., Sahl, H.-G. (Eds.), Nisin and Novel Lantibiotics. ESCOM Science Publishers, Leiden, pp. 250-259.
  7. Nilson, T., 1999. Novel enterococcal bacteriocins; optimisation of production, purification, biochemical and genetic characterisation. PhD thesis, Agricultural University of Norway, As, Norway.
  8. Shiba, T., Wakamiya, T., Fukase, K., Ueki, Y., Teshima, T., Nishikawa, M., 1991. Structure of the lanthionine peptide nisin, an- covenin and lanthiopeptin. In: Jung, G., Sahl, H.-G. (Eds.), Nisin and Novel Lantibiotics. ESCOM Science Publishers, Leiden, pp. 113-122.

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Authors
Paul Ross, R., Morgan, S., & Hill, C.
Affiliations
  • Teagasc - The Irish Agriculture and Food Development Authority (IE)
  • University College Cork (IE)
ORCID
Hill, C
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
2002-11
Volume
79
Issue
1-2
Pages
3-16
ISSN
0168-1605 (ISSN-L)
DOI
10.1016/s0168-1605(02)00174-5
OpenAlex
W2095446796
Cited by
942
References
98
Citations by year
2026: 24 · 2025: 51 · 2024: 50 · 2023: 46 · 2022: 59 · 2021: 64 · 2020: 51 · 2019: 42 · 2018: 38 · 2017: 53 · 2016: 44 · 2015: 60 · 2014: 46 · 2013: 30 · 2012: 44
FWCI
2.95
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • International Journal of Food Microbiology (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
Keywords
food preservation, fermentation, lactic acid bacteria, starter cultures, biopreservatives, bacteriocins, lantibiotics, nisin, lacticin 3147, Lactobacillus reuteri, Listeria monocytogenes, Clostridium botulinum, shelf life extension, food safety, organic acids, diacetyl
MeSH terms
Bacteriocins, Fermentation, Food Microbiology, Food Preservation, Food Preservatives, Lactobacillus, Nisin, Time Factors

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