Food Pathogen and Food Safety

Biography

Biography: Marcela A C de Albuquerque

Abstract

Fermented foods have been consumed over the years by humans and their nutritional and functional aspects are of interest for the development of innovative foods with different added-values (Marco et al., 2021). The biochemistry defines fermentation as “an ATP-generating process in which organic compounds act as both donors and acceptors of electrons” (Kim and Gadd, 2019) however, considering the food producing process, fermentation is characterized by the activity of intentional microorganisms that produce desirable characteristics. Thus, fermented foods are “foods made through desired microbial growth and enzymatic conversions of food components” (Marco et al., 2021) that present an intrinsic and complex microbiota, usually mainly composed by lactic acid bacteria (LAB) and yeasts. In addition, other microorganisms, such as acetic acid bacteria and filamentous fungi, may be also found.

The microbiota of fermented foods may be modulated from one sample to another depending on several factors which includes, but it is not limited to, the raw materials, pH, water activity (Aw), temperature of fermentation and by the initial microbial community itself. In this way, fermenting food using wild starter cultures such as those ones found, for example, in kefir grains or sourdough will hardly address the same microbial and biochemical compositions.

Many studies have been evolved regarding the technological and functional aspects of these microorganisms aiming to develop fermented foods with sensorial, nutritional, and healthy attributes able to meet the expectation of consumers (Albuquerque et al., 2020). In addition, considering that the point of view of the consumers about eating more natural foods has increased, studying the safety aspects of fermented foods is also another role played by some microorganisms that can be explored to avoid using chemical food preservatives.