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      Safety Assessment Systems for Microbial Starters Derived from Fermented Foods

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          Abstract

          Microorganisms involved in food fermentation not only improve the aroma and taste of the food, but also enhance its preservation. Thus, they are added as starter cultures to boost the final product quality of commercial fermented foods. Although these microorganisms originate from fermented foods and have a long history of consumption, the European Union recently applied the concept of Qualified presumption of Safety (QPS), which is a safety evaluation system for microorganisms used in food or feed in Europe. The QPS system is a species-level safety system and shares results with the European Novel Food System, a strain-level safety evaluation system. In the United States, microorganisms added to fermented foods are considered as food additives or Generally Recognized as Safe substance. In Korea, food microbe lists are presented at the species level. Moreover, the nation has established a strain-oriented evaluation system that applies temporary safety evaluation methods for food raw materials as well as new raw materials. However, when it comes to microorganisms isolated from traditional fermented foods and other fermented food products, there is no definition of the term “species,” and there is a lack of an evaluation system at the species level. Therefore, such an evaluation system for microbial species used in Korean fermented foods is necessary.

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          Most cited references28

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          Lactic acid bacteria as functional starter cultures for the food fermentation industry

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            Introduction of a Qualified Presumption of Safety (QPS) approach for assessment of selected microorganisms referred to EFSA - Opinion of the Scientific Committee

            (2007)
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              Guidance on the assessment of bacterial susceptibility to antimicrobials of human and veterinary importance

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                Author and article information

                Journal
                J Microbiol Biotechnol
                J Microbiol Biotechnol
                Journal of Microbiology and Biotechnology
                The Korean Society for Microbiology and Biotechnology
                1017-7825
                1738-8872
                28 October 2022
                6 September 2022
                6 September 2022
                : 32
                : 10
                : 1219-1225
                Affiliations
                [1 ]Department of Food and Nutrition, Dongduk Women’s University, Seoul 02748, Republic of Korea
                [2 ]Department of Food and Nutrition, Sangmyung University, Seoul 03016, Republic of Korea
                Author notes
                [* ] Corresponding author Phone: +82-2-940-4463 Fax: +82-2-940-4610 E-mail: jeongdw@ 123456dongduk.ac.kr
                Article
                jmb-32-10-1219
                10.4014/jmb.2207.07047
                9668083
                36192848
                ea152cc6-7660-4ae9-bc2d-ade7cc0e9ea7
                Copyright © 2022 by the authors. Licensee KMB.

                This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license.

                History
                : 20 July 2022
                : 31 August 2022
                : 1 September 2022
                Categories
                Review
                Food Microbiology and Biotechnology (FMB)
                Fermentation and Food Technology

                starter,traditional fermented food,safety assessment

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