Fermented foods in a global age: East meets West

Jyoti Prakash Tamang, Paul D. Cotter, Akihito Endo, Nam Soo Han, Remco Kort, Shao Quan Liu, Baltasar Mayo, Nieke Westerik, Robert Hutkins

Research output: Contribution to JournalArticleAcademicpeer-review

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.

Original languageEnglish
Pages (from-to)184-217
Number of pages34
JournalComprehensive Reviews in Food Science and Food Safety
Volume19
Issue number1
DOIs
Publication statusPublished - 3 Jan 2020

Fingerprint

fermented foods
Food
Food and Beverages
starter cultures
microorganisms
beverages
manufacturing
Alcoholic Beverages
Yogurt
Geography
good manufacturing practices
Economic Development
Nutritive Value
Conservation of Natural Resources
alcoholic beverages
Feeding Behavior
North America
industrialization
New Zealand
Vitamins

Keywords

  • fermentation
  • fermented foods and beverages
  • genomics
  • lactic acid bacteria
  • starter cultures

Cite this

Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S. Q., ... Hutkins, R. (2020). Fermented foods in a global age: East meets West. Comprehensive Reviews in Food Science and Food Safety, 19(1), 184-217. https://doi.org/10.1111/1541-4337.12520
Tamang, Jyoti Prakash ; Cotter, Paul D. ; Endo, Akihito ; Han, Nam Soo ; Kort, Remco ; Liu, Shao Quan ; Mayo, Baltasar ; Westerik, Nieke ; Hutkins, Robert. / Fermented foods in a global age : East meets West. In: Comprehensive Reviews in Food Science and Food Safety. 2020 ; Vol. 19, No. 1. pp. 184-217.
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Tamang, JP, Cotter, PD, Endo, A, Han, NS, Kort, R, Liu, SQ, Mayo, B, Westerik, N & Hutkins, R 2020, 'Fermented foods in a global age: East meets West' Comprehensive Reviews in Food Science and Food Safety, vol. 19, no. 1, pp. 184-217. https://doi.org/10.1111/1541-4337.12520

Fermented foods in a global age : East meets West. / Tamang, Jyoti Prakash; Cotter, Paul D.; Endo, Akihito; Han, Nam Soo; Kort, Remco; Liu, Shao Quan; Mayo, Baltasar; Westerik, Nieke; Hutkins, Robert.

In: Comprehensive Reviews in Food Science and Food Safety, Vol. 19, No. 1, 03.01.2020, p. 184-217.

Research output: Contribution to JournalArticleAcademicpeer-review

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