Food fermentations: Role of microorganisms in food production and preservation

Caplice, E

doi:10.1016/s0168-1605(99)00082-3

Cited by 1,052Probiotics and Fermented FoodsFermentation and Sensory AnalysisFood Quality and Safety Studies

Food fermentations: Role of microorganisms in food production and preservation

Caplice, E·1999·International Journal of Food Microbiology

DOI 10.1016/s0168-1605(99)00082-3

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Abstract

Preservation of foods by fermentation is a widely practiced and ancient technology. Fermentation ensures not only increased shelf life and microbiological safety of a food but also may also make some foods more digestible and in the case of cassava fermentation reduces toxicity of the substrate. Lactic acid bacteria because of their unique metabolic characteristics are involved in many fermentation processes of milk, meats, cereals and vegetables. Although many fermentations are traditionally dependent on inoculation from a previous batch starter cultures are available for many commercial processes such as cheese manufacture thus ensuring consistency of process and product quality. This review outlines the role of lactic acid bacteria in many such fermentations and the mechanisms of antibiosis with particular reference to bacteriocins and gives a brief description of some important fermented foods from various countries. It is anticipated that the contribution of the advances in lactic acid bacteria research towards improvement of strains for use in food fermentation will benefit both the consumer and the producer.

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LAB contribute to flavor, texture, and nutritional value of products as a consequence of their metabolic properties.
“In addition to their capacity to produce lactic acid, LAB contribute to other product characteristics, such as flavor, texture, and nutritional value, as a consequence of their metabolic properties [3,42,43,44,45].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [44]

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Authors: Caplice, E.
Affiliations: University College Cork (IE)
Corresponding author: Caplice, E
Venue: International Journal of Food Microbiology
Publisher: Elsevier BV
Published: 1999-09-15
Volume: 50
Issue: 1-2
Pages: 131-149
ISSN: 0168-1605 (ISSN-L)
DOI: 10.1016/s0168-1605(99)00082-3
OpenAlex: W2011428499
Cited by: 1,052
References: 130
Citations by year: 2026: 19 · 2025: 34 · 2024: 37 · 2023: 48 · 2022: 60 · 2021: 43 · 2020: 63 · 2019: 53 · 2018: 56 · 2017: 49 · 2016: 60 · 2015: 57 · 2014: 79 · 2013: 59 · 2012: 61
FWCI: 13.43
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 fermentation, lactic acid bacteria, food preservation, shelf life, microbiological safety, starter cultures, bacteriocins, antibiosis, fermented foods, cassava fermentation, cheese production, dairy fermentation, meat fermentation, cereal fermentation, vegetable fermentation
MeSH terms: Fermentation, Food Handling, Food Microbiology, Food Preservation

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Food fermentations: Role of microorganisms in food production and preservation

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