title: Food fermentations: microorganisms with technological beneficial use.
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.
authors.affiliation: Danone Research, RD128, 91 767 Palaiseau Cedex, France.
authors.forename: François
authors.initials: F
authors.lastname: Bourdichon
authors.forename: Serge
authors.initials: S
authors.lastname: Casaregola
authors.forename: Choreh
authors.initials: C
authors.lastname: Farrokh
authors.forename: Jens C
authors.initials: JC
authors.lastname: Frisvad
authors.forename: Monica L
authors.initials: ML
authors.lastname: Gerds
authors.forename: Walter P
authors.initials: WP
authors.lastname: Hammes
authors.forename: James
authors.initials: J
authors.lastname: Harnett
authors.forename: Geert
authors.initials: G
authors.lastname: Huys
authors.forename: Svend
authors.initials: S
authors.lastname: Laulund
authors.forename: Arthur
authors.initials: A
authors.lastname: Ouwehand
authors.forename: Ian B
authors.initials: IB
authors.lastname: Powell
authors.forename: Jashbhai B
authors.initials: JB
authors.lastname: Prajapati
authors.forename: Yasuyuki
authors.initials: Y
authors.lastname: Seto
authors.forename: Eelko
authors.initials: E
authors.lastname: Ter Schure
authors.forename: Aart
authors.initials: A
authors.lastname: Van Boven
authors.forename: Vanessa
authors.initials: V
authors.lastname: Vankerckhoven
authors.forename: Annabelle
authors.initials: A
authors.lastname: Zgoda
authors.forename: Sandra
authors.initials: S
authors.lastname: Tuijtelaars
authors.forename: Egon Bech
authors.initials: EB
authors.lastname: Hansen
mesh_terms: D001419:Bacteria / Q000378:metabolism*; D001424:Bacterial Infections / Q000209:etiology; D005285:Fermentation; D005502:Food / Q000009:adverse effects; D005511:Food Handling / Q000331:legislation & jurisprudence; D005516:Food Microbiology / Q000331:legislation & jurisprudence; D005519:Food Preservation; D005658:Fungi / Q000378:metabolism*; D009181:Mycoses / Q000209:etiology