lactic acid fermentation → has antimicrobial effects → on certain pathogens
“After reviewing the present state of knowledge concerning the antimicrobial effects of the lactic acid in fermented foods, and the nutritional benefits of fermentation and the use of germinated cereals, the Workshop made an inventory of gaps in current knowledge and priorities for further research.”
Zygosaccharomyces bailii → survives → fermentation with Saccharomyces cerevisiae
“This work demonstrates that one of the most dangerous wine spoilage species, Z. bailii, is strongly associated with sour rot grapes and survives during fermentation with Saccharomyces cerevisiae.”
slow fermentation → poses → public health threat
“Slow fermentation was also a public health threat, because milk for cheese manufacture was not pasteurized”
fermentation of Bella di Cerignola olives → results in → decrease of pH
threshold: below the safety break point
“The result is a decrease of the pH below the safety break point.”
wines after malolactic fermentation → are not → bacteriologically stable
“Wines after malolactic fermentation were not bacteriologically stable and supported the growth of Leuc. oenos inoculated into the wines.”
fermentation → compromises → final quality
condition: not controlled
“Spoilage and/or pathogenic microorganisms may compromise the final quality when the fermentation is not controlled.”
pure culture of T. delbrueckii-214 → was unable to → finish fermentation
“Only the pure culture of <i>T. delbrueckii</i>-214 was unable to finish fermentation.”
silage additives and inoculants → can improve → fermentation
“Silage additives and inoculants can improve the safety of silage as well as the fermentation, nutrient recovery, quality, and shelf life”
spontaneous food fermentation → may reduce → safety
risks: microbial pathogens,toxic by-products,mycotoxins,ethyl carbamate,biogenic amines
“In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product.”
fermentation → can pose → potential health risk
“Therefore, while this affordable technology has many advantages, it can also pose a potential health risk. The use of poor-quality ingredients, inadequate hygiene conditions in the manufacturing processes, the lack of standards for safety and hygiene controls lead to the failure food safety systems implementation, especially in low- and middle-income countries or for small-scale products (at household level, in villages and scale cottage industries).”