The Transformation of Rudimentary Fermented Products into Controlled Industrial Processes and Its Safety

Dear Colleagues,

Fermented foods are attracting a significant amount of attention in recent years, and not just by consumers. Fermentation is an ancient technique, which allows us to obtain various products using bacteria and fungi. Many widely known products are produced based on rudimentary fermentation methods, for example, various beers, leavened bread, Asian food such as kimchi or miso, fermented cucumbers and cabbage, and dairy products such as yogurt or kefir. Currently, the industry is strongly focused on developing valuable fermented products from well-standardized production chains. The key factor of interest for companies is the ability to control the process at every step and ensure its safety, but preparing clean labels with sufficient information about the influence on human health and terms of storage and gathering knowledge regarding possible hazards and contamination connected with fermented foods are also of interest.

During the fermentation process, microorganisms produce several bioactive compounds, such as organic acids, bacteriocins, and secondary products of fermentation; products are also formed by rebuilding chemicals from scratch. These mechanisms, however, are not always well understood and described. Fermented food is recognized as beneficial to human health in many clinical studies, especially due to its antioxidant potential. The fermentation process is connected with the production of lactic acid, which is a natural preservative for food. The probiotic bacteria introduced via fermented products help with food digestion and boost our immune system.

The standardization of processes is also important due to the potential presence of antinutritional compounds and issues around the safety of different processes. Plant-based matrixes for fermentation are connected with potential antinutritional compounds. Today, studies focused on the influence of the fermentation process on removal of these substances and evaluation of the probable products of their decomposition have accelerated advances in the industry.

Another key factor in the course of rudimentary fermentation standardization is the selection of parameters and content of substrates, temperature, and accurate starter culture. The validation of these parameters and in-depth description is also a milestone for the science around fermentation.

This Special Issue comprises topical studies addressing some of the problems and solutions for technical and consumer challenges of fermented foods in the 21st century and their safety, quality, and standardization of rudimentary processes.

Dr. Emilia Drozłowska
Dr. Łukasz Łopusiewicz
Guest Editors

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