Fermented foods in a global age: East meets West,Comprehensive Reviews in Food Science and Food Safety

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Fermented foods in a global age: East meets West
Comprehensive Reviews in Food Science and Food Safety ( IF 14.8 ) Pub Date : 2020-01-03 , DOI: 10.1111/1541-4337.12520
Jyoti Prakash Tamang ₁ , Paul D Cotter ₂ , Akihito Endo ₃ , Nam Soo Han ₄ , Remco Kort _{5,

6} , Shao Quan Liu ₇ , Baltasar Mayo ₈ , Nieke Westerik _{5,

6} , Robert Hutkins ₉

Affiliation

DAICENTER and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, Sikkim, India.
Food Biosciences, Principal Research Officer, Teagasc Food Research Centre, Moorepark, Fermoy and APC Microbiome Ireland, Cork, Ireland.
Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, Tokyo, Japan.
Department of Food Science and Biotechnology, Chungbuk National University, Cheongju, Chungbuk, Republic of Korea.
Department of Molecular Cell Biology, VU University Amsterdam, The Netherlands.
Yoba for Life foundation, Amsterdam, The Netherlands.
Food Science and Technology Programme, National University of Singapore.
Department of Microbiology and Chemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Asturias, Spain.
Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska.

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.

更新日期：2020-01-03

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