Dear Colleagues,

Traditional fermented and ripened foods are popular in all countries because fermentation carried out by naturally occurring microorganisms is the most ancient process exploited by mankind to preserve highly perishable food commodities. Food matrices that undergo fermentation are represented by a great variety of raw materials of animal and plant origin, and resulting products include foods and beverages still obtained by atavistic recipes. Fermentation processes for traditional products are still accomplished by the action of the sole natural microbiota, without use of selected microbial cultures. The main reason for this is the desire to preserve sensory tracts that are not easily reproduced using only a few added microbial strains. In addition, these foods are perceived by consumers as health-promoting, though scientific evidence on this aspect needs to be expanded. Some countries protect traditional fermented and ripened foods by fixing production regulations that sometimes expressly forbid the use of commercial cultures and of pasteurized raw materials.

A disadvantage of these kinds of products that also threatens their survival is the variability of the natural microbiota, which has consequences for both sensory characteristics and safety. Indeed, imbalances in the optimal combination of different microbial populations can lead to product defects and economic losses, while the difficulty of ensuring the presence of microbiota with antagonistic effects can permit the growth of pathogenic microorganisms, with an associated risk of foodborne illnesses.

These disadvantages can be overcome by selecting and combining autochthonous microorganisms able to contrast microbial groups that cause product defects and pathogens.

Therefore, the purpose of this Special Issue is to collect studies regarding the characterization of fermented food categories in terms of core microbiota, variable microbiota, their functions and health promoting effects; as well as those making attempts to preserve the overall quality and safety of traditional fermented foods through the use of autochthonous microbial cultures.

Dr. Franca Rossi
Guest Editor

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