Food fermentations: microorganisms with technological beneficial use.

  title={Food fermentations: microorganisms with technological beneficial use.},
  author={François Bourdichon and Serge Casar{\'e}gola and Choreh Farrokh and Jens C Frisvad and Monica L Gerds and Walter P. Hammes and James Harnett and Geert Huys and Svend Laulund and Arthur C Ouwehand and Ian B. Powell and Jashbhai B. Prajapati and Yasuyuki Seto and Eelko G ter Schure and Aart Van Boven and Vanessa Vankerckhoven and Annabelle Zgoda and Sandra Tuijtelaars and Egon Bech Hansen},
  journal={International journal of food microbiology},
  volume={154 3},
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… CONTINUE READING

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