Many food products are fermented and this can be for several reasons
including taste, shelf-life extension, and improvement of the nutritional value. During
the fermentation, the present carbon source is typically converted into organic acid or
alcohol. The main fermenting microorganisms are lactic acid bacteria, yeasts and
filamentous fungi. Different categories of food products and the benefits that the
fermenting microbes bring to these products are discussed. Moreover, there is an
emphasis on health-promoting microorganisms, on the mutual effects that
microorganisms have on each other, and the resulting effects on the food matrices.
Besides, the current and future status of culture research, culture production, and their
impact on food fermentation are discussed.
Keywords: Adhesion, Anti-Carcinogens, Anti-Mutagens, Bacteriocin,
Bacteriophage, Cheese, Cultures, Complex Consortia, Exopolysaccharides, Food
Fermentation, Functional Starter Culture, Functional Foods, Immunomodulation,
Lactic Acid Bacteria, Mixed Cultures, Microbial Interactions, Mold, Probiotics,
Shelf-Life, Texture, Taste, Yeast, Yoghurt.
