The 2012 Inventory of Microbial Species with technological beneficial role in fermented food products

摘要

Fermented foods are used in every country around the world with almost every type of food matrix (Campbell-Platt, 2003, Steinkraus, 2002). The initial IDF/EFFCA inventory and its approach published earlier on (Mogensen et al, 2002a, 2002b) was originally focused on microbial cultures in European dairy food products and lacked this world perspective that has been the major driving force for the update in the past few years.