FERMENTED FOODS - A WORLD PERSPECTIVE

Fermented foods are those whose production involves the action of microorganisms or enzymes which cause desirable biochemical changes and significant modification to the food. Their production and consumption date back many thousands of years, with early evidence of the alcoholic fermentations of barley to beer and grapes to wine. Food fermentation represents one of the oldest known uses of biotechnology. This traditional biotechnology has evolved from 'natural' processes in which nutrient availability and environmental conditions selected particular microorganisms, through the use of starter cultures, strain improvement and most recently, gene technology. Lactic acid bacteria, moulds of Aspergillus spp., Penicillium spp. and of Mucorales, and yeasts, often of Saccharomyces spp. are most important. Fermented foods are found in diets throughout the world, with dairy, beverage and cereal products dominating. Fermented foods and beverages represent a significant proportion of all diets worldwide, typically about one-third of food intake, providing a major contribution nutritionally and to flavour and interest in our food consumption.