CoChat
Sign Up
Cited by 719Probiotics and Fermented FoodsFood and Agricultural SciencesFermentation and Sensory Analysis

Fermented foods in a global age: east meets West

Open access
Tamang, Jyoti Prakash, Cotter, Paul D., Endo, Akihito, Han, Nam Soo, Kort, Remco, Liu, Shao Quan, Mayo, Baltasar, Westerik, Nieke +1 more·2020·Comprehensive Reviews in Food Science and Food Safety
DOI 10.1111/1541-4337.12520
Open this paper in CoChat — free accountOpen PDF

Abstract

Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well-preserved and serve as stable and significant sources of proteins, vitamins, minerals, and other nutrients. Despite these common features, however, many differences exist with respect to substrates and products and the types of microbes involved in the manufacture of fermented foods and beverages produced globally. In this review, we describe these differences and consider the influence of geography and industrialization on fermented foods manufacture. Whereas fermented foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, those made in Asia and Africa often rely on spontaneous fermentation. Likewise, in developing countries, fermented foods are not often commercially produced on an industrial scale. Although many fermented products rely on autochthonous microbes present in the raw material, for other products, the introduction of starter culture technology has led to greater consistency, safety, and quality. The diversity and function of microbes present in a wide range of fermented foods can now be examined in detail using molecular and other omic approaches. The nutritional value of fermented foods is now well-appreciated, especially in resource-poor regions where yoghurt and other fermented foods can improve public health and provide opportunities for economic development. Manufacturers of fermented foods, whether small or large, should follow Good Manufacturing Practices and have sustainable development goals. Ultimately, preferences for fermented foods and beverages depend on dietary habits of consumers, as well as regional agricultural conditions and availability of resources.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Integrity signals

Registry

Crossref · 10.1111/1541-4337.12520

Cites

263 of 263 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

A few free checks a day · papers already verified open instantly · results are public

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • AAB Gluconobacter and Acetobacter spp. are commonly found in other fermented foods, such as kombucha and kefir, cocoa bean and buckwheat fermentation, and the sourdough fermentation starter jiaozi.

    “the acetic acid bacteria (AAB) Gluconobacter and Acetobacter spp. were not described in fermented teff products before, even if they are commonly found in other fermented foods, such as kombucha and kefir, but also in the cocoa bean and buckwheat fermentation, and the sourdough fermentation starter jiaozi.53,54,55”

    From Maternal and food microbial sources shape the infant microbiome of a rural Ethiopian population (2023) · cites this paper as [55]

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

Cites

Flagged first, then by citations

Research works printed but not linked: 19

  1. Achaya, K. T. (2003). The story of our food. Delhi, India: Oxford Uni- versity Press.
  2. Adams, M. R. (2014). Vinegar. In C. Batt & M. A. Tortorello (Eds.), A: Encyclopaedia of food microbiology (2nd edition, pp. 717-721)., Oxford, UK: Elsevier Ltd.
  3. Al-Jedah, J. H., Ali, M. Z., & Robinson, R. K. (1999). Chemical and microbiological properties of mehiawah -a popular fish sauce in the Gulf golf. Journal of Food Science and Technology, 36, 561-564.
  4. Chang, J. H. (1975). Studies on the origin of Korean vegetable pickles. Thesis Collection of Sung-Sim Women College, 6, 149-174.
  5. x · DOI
  6. Huch, M., & Franz, C. M. A.P. (2015). Coffee: Fermentation and micro- biota. In W. Holzapfel (Ed.), Advances in fermented foods and bever- ages: Improving quality, technologies and health benefits (pp. 501- 513). Woodhead Publishing Series in Food Science, Technology and Nutrition No. 265. Cambridge, MA: Elsevier.
  7. Ishige, N. (1986). Narezushi in Asia -A study of fermented aquatic prod- ucts (2). Bulletin of the National Museum of Ethnology, 11(3), 603- 668.
  8. Ishige, N. (1993). Cultural aspects of fermented fish products in Asia. In C. H. Lee, Steinkraus K.H., & P. J. Alan Reilly (Eds.), Fish fermenta- tion technology (pp. 13-32). Tokyo: United Nations University Press.
  9. Krishna Jois, S. N. (1969). Supa sastra of mangarasa (AD 1516) (pp. 3- 252). Mysore, India: University of Mysore.
  10. Lücke, F. K. (1988). Fermented sausages. In B. J. B. Wood (Ed.), Micro- biology of fermented foods (2nd Ed., Vol. 2, pp. 441-483). London: Blackie Academic and Professional.:
  11. Nakao, S. (1972). Ryori no kigen (in Japanese). (pp. 121). Tokyo: NHK Press, Tokyo.
  12. Renfrew, J. W. (1999). Palaeoethnobotany and the archaeology of wine. In J. Robinson (Ed.), The Oxford companion to wine (2nd edition, pp. 508-509). Oxford, UK: Oxford University Press.
  13. Ruddle, K. (1993). The availability and supply of fish for fermentation in Southeast Asia. In C. H. Lee, Steinkraus K.H., & P. J. Alan Reilly (Eds.), Fish fermentation technology (pp. 45-84). Tokyo: United Nations University Press.
  14. Schillinger, U., Ban-Koffi, L., & Franz, C. M. A.P. (2010). Tea, cof- fee and cacao. In J. P. Tamang & K. Kailasapathy (Eds.), Fermented foods and beverages of the world (pp. 353-375). New York, NY: CRC Press.
  15. Tamime, A. Y., & Robinson, R. K. (2007). Yoghurt science and technol- ogy. Cambridge, UK: Woodhead Publishing Ltd.
  16. Tyn, M. T. (1993). Trends of fermented fish technology in Burma. In C. H. Lee, Steinkraus K.H., & P. J. Alan Reilly (Eds.), Fish fermentation technology (pp. 129-153). Tokyo: United Nations University Press.
  17. Watanaputi, S. P., Chanyavongse, R., Tubplean, S., Tanasuphavatana, S., & Srimahasongkhraam, S. (1983). Microbiological analysis of Thai fermented foods. Journal of the Graduate School, Chulalongkorn University, 4, 11-24.
  18. Wilson, H. (1999). Origins of viticulture. In The Oxford companion to wine (2nd edition, pp. 505-506).
  19. Yokoysuka, T. (1985). Fermented protein foods in the orient, with emphasis on shoyu and miso in Japan. In B. J. B. Wood (Ed.), Micro- biology of fermented food (Vol. 1, pp. 197-247). New York, NY: Elsevier Applied Science Publishers.

Cited by

Sorted by citations

Related

Authors
Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S. Q., Mayo, B., Westerik, N., & Hutkins, R.
Affiliations
  • Sikkim University (IN)
  • Teagasc - The Irish Agriculture and Food Development Authority (IE)
  • Tokyo University of Agriculture (JP)
  • Chungbuk National University (KR)
  • Yoba for Life Foundation (NL)
  • National University of Singapore (SG)
  • Consejo Superior de Investigaciones Científicas (ES)
  • University of Nebraska–Lincoln (US)
Corresponding author
Hutkins, Robert
ORCID
Venue
Comprehensive Reviews in Food Science and Food Safety
Publisher
Wiley
Published
2020-01
Volume
19
Issue
1
Pages
184-217
ISSN
1541-4337 (ISSN-L)
DOI
10.1111/1541-4337.12520
OpenAlex
W2997284033
Cited by
719
References
263
Citations by year
2026: 142 · 2025: 135 · 2024: 110 · 2023: 130 · 2022: 101 · 2021: 62 · 2020: 38
FWCI
7.12
Type
journal article
Language
en
Open access
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 2 d)
Locations
  • Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
  • PubMed (publishedVersion)
  • VU Research Portal (publishedVersion, other-oa)
  • DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
  • Data Archiving and Networked Services (DANS) (submittedVersion, other-oa)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords
fermented foods, alcoholic beverages, starter cultures, spontaneous fermentation, microbial diversity, nutritional value, yogurt, industrialization, developing countries, good manufacturing practices, sustainable development, consumer preferences
MeSH terms
Fermented Foods, Alcoholic Beverages, Fermentation, Food Handling, Food Microbiology, Nutritive Value

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review