1. IntroductionPreservation of food

1. Introduction
Preservation of food including the use of fermentation of otherwise perishable raw materials has been used by man since the Neolithic pe- riod (around 10 000 years BC) (Prajapati and Nair, 2003). The scientific rationale behind fermentation started with the identification of micro- organisms in 1665 by Van Leeuwenhoek and Hooke (Gest, 2004). Pas- teur revoked the “spontaneous generation theory” around 1859 by elegantly designed experimentation (Wyman, 1862; Farley and Geison, 1974). The role of a sole bacterium, “Bacterium” lactis (Lactococ- cus lactis), in fermented milk was shown around 1877 by Sir John Lister (Santer, 2010). Fermentation, from the Latin word fervere, was defined by Louis Pasteur as “La vie sans l'air” (life without air). From a biochem- ical point of view, fermentation is a metabolic process of deriving ener- gy from organic compounds without the involvement of an exogenous oxidizing agent. Fermentation plays different roles in food processing. Major roles considered are:
(1) Preservation of food through formation of inhibitory metabo- lites such as organic acid (lactic acid, acetic acid, formic acid, propionic acid), ethanol, bacteriocins, etc., often in combina- tion with decrease of water activity (by drying or use of salt) (Ross et al., 2002; Gaggia et al., 2011).
(2) Improving food safety through inhibition of pathogens (Adams and Mitchell, 2002; Adams and Nicolaides, 2008) or removal of toxic compounds (Hammes and Tichaczek, 1994).
(3) Improving the nutritional value (van Boekel et al., 2010; Poutanen et al., 2009).
(4) Organoleptic quality of the food (Marilley and Casey, 2004; Smit et al., 2005; Lacroix et al., 2010; Sicard and Legras, 2011).
An authoritative list of microorganisms with a documented use in food was established as a result of a joint project between the Inter- national Dairy Federation (IDF) and the European Food and Feed Cul- tures Association (EFFCA). This list was published in 2002 by Mogensen et al. (2002a, 2002b). With the current review, we have undertaken the task to establish a revised and updated inventory of microorganisms with a history of use in fermented foods. We have chosen a pragmatic approach for updating the inventory by creating a “gross list” consisting of the 2002 inventory supplemented with ad- ditions suggested by the National Committees of IDF and members of EFFCA, as well as additions found by searching the scientific literature for documentation of food fermentations with emphasis on microbial associations and food matrices not initially covered. From this greatly expanded list we then critically reviewed the literature for each spe- cies in order to maintain only microbial species making desirable
contributions to the food fermentation. This final step is not without ambiguity as taste and flavor preferences can be quite different, and what some would consider spoilage can be regarded as desirable by others. We intend to be conservative, and the current list is therefore less than exhaustive and it cannot be considered definitive. An updat- ing process following the scientific rationale detailed in the present article will be established and hosted by IDF. The criteria chosen for including species on the list are:
• Inclusion
o Microbial species with a documented presence in fermented
foods
• Exclusion
o Lack of documentation for any desirable function in the fermen- tation process
o The species is a contaminant and/or does not harbor any relevant metabolic activity
o The species is undesirable in food for scientifically documented reasons.
Microorganisms conferring a health benefit to the host (FAO and WHO, 2002) are thus included if they are part of a culture used in a food fermentation process, whereas we have decided not to include microbial species of probiotic strains only used in supplements or over the counter (OTC) products.
As part of the process of reviewing the microbial species used in food fermentations, we also review the regulatory systems, some of the legal terms, and scientific criteria relevant for microbial food cul- tures (MFC). Accordingly, we have structured the review to cover:
• Regulatory systems and legal terms
• Scientific criteria
• Inventory of microbial species in food fermentations.
2. Regulatory systems and legal terms
2.1. Definition of MFC
It is remarkable that MFC have not been defined legally. To allevi- ate this, EFFCA has proposed the following definition: “Microbial food cultures are live bacteria, yeasts or molds used in food production”. MFC preparations are formulations, consisting of one or more micro- bial species and/or strains, including media components carried over from the fermentation and components which are necessary for their survival, storage, standardization, and to facilitate their application in the food production process.

ผลลัพธ์ (อังกฤษ) 2:

1. Introduction
of Food Preservation including the use of fermentation of otherwise perishable RAW Materials has been used since the Neolithic Man by Pe-Riod (Around 10 000 years BC) (Prajapati and Nair, 2003). The scientific rationale behind fermentation started with the identification of micro- organisms in 1665 by Van Leeuwenhoek and Hooke (Gest, 2004). Pas- teur revoked the "spontaneous generation theory" around 1859 by elegantly designed experimentation (Wyman, 1862; Farley and Geison, 1974). The role of a sole bacterium, "Bacterium" lactis (Lactococ- cus lactis), in fermented milk was shown around 1877 by Sir John Lister (Santer, 2010). Fermentation, from the Latin word fervere, was defined by Louis Pasteur as "La vie sans l'air" (life without air). From a biochem- ical point of view, fermentation is a metabolic process of deriving ener- gy from organic compounds without the involvement of an exogenous oxidizing agent. Fermentation plays different roles in food processing. Major roles are considered:
(1) Preservation of Food Through Formation of inhibitory Metabo- Lites such as Organic acid (lactic acid, acetic acid, Formic acid, propionic acid), ethanol, bacteriocins, etc., often with decrease in Combina- tion. of Water Activity (by Drying or use of Salt) (Ross et al., 2002nd; Gaggia et al., the 2011th).
(2) Improving Food safety Through inhibition of pathogens (Adams and Mitchell, the 2,002th; Adams and Nicolaides, 2008). or Removal of Toxic compounds (Hammes and Tichaczek, 1994).
(3) Improving the Nutritional VALUE (Van Boekel et al., 2 010; Poutanen et al., two thousand and nine).
(4) organoleptic quality of the Food (Marilley and Casey,. 2,004; Smit et al., 2,005th; Lacroix et al., 2,010; Sicard and Legras, 2,011th).
An Authoritative list of microorganisms with a documented use in Food was established as a Result of a Joint Project between the Inter National Dairy Federation. (IDF) and the European Food and Feed Cul- tures Association (EFFCA). This list was published in 2002 by Mogensen et al. (2002a, 2002b). With the current review, we have undertaken the task to establish a revised and updated inventory of microorganisms with a history of use in fermented foods. We have chosen a pragmatic approach for updating the inventory by creating a "gross list" consisting of the 2002 inventory supplemented with ad- ditions suggested by the National Committees of IDF and members of EFFCA, as well as additions found by searching the scientific literature for. documentation of food fermentations with emphasis on microbial associations and food matrices not initially covered. From this greatly expanded list then we critically reviewed the literature for each Spe- cies in Order to Maintain only desirable microbial species Making
contributions to the Food fermentation. This final step is not without ambiguity as taste and flavor preferences can be quite different, and what some would consider spoilage can be regarded as desirable by others. We intend to be conservative, and the current list is therefore less than exhaustive and it can not be considered definitive. An updat- ing process following the scientific rationale detailed in the present article will be established and hosted by IDF. Chosen the criteria for including species on the list are:
• Inclusion
o Microbial species with a documented Presence in fermented
Foods
• Exclusion
o Lack of Documentation for any desirable function in the Fermen- tation Process
o The species is a Contaminant and / or does not. Harbor any relevant metabolic Activity
o The species is undesirable in Food for scientifically documented reasons.
Microorganisms conferring a Health Benefit to the Host (FAO and WHO, 2,002th) are thus included if they are Part of a Culture used in a Food fermentation Process, whereas. we have decided not to include microbial species of probiotic strains only used in supplements or over the counter (OTC) Products.
As Part of the Process of reviewing the microbial species used in Food fermentations, we also review the regulatory Systems, Some of the Legal. terms, and scientific criteria relevant for microbial food cul- tures (MFC). Accordingly, we have structured the review to Cover:
• Regulatory Systems and Legal terms
• Scientific criteria
• Inventory of microbial species in Food fermentations.
2. Legal and regulatory terms Systems
2.1. Definition of MFC
MFC It is Remarkable that have not been defined Legally. To allevi- ate this, EFFCA has proposed the following definition: "Microbial food cultures are live bacteria, yeasts or molds used in food production". MFC preparations are formulations, consisting of one or more micro- bial species and / or strains, including media components carried over from the fermentation and components which are necessary for their survival, storage, standardization, and to facilitate their application in the food production process. .

ผลลัพธ์ (อังกฤษ) 3:

1. Introduction.Preservation of food including the use of fermentation of otherwise perishable raw materials has been used by man since. The Neolithic PE - riod (around 10 000 years BC) (Prajapati, and Nair 2003). The scientific rationale behind fermentation. Started with the identification of micro - organisms in 1665 by Van Leeuwenhoek and, Hooke (Gest 2004). Pas - teur revoked. The "spontaneous generation theory." around 1859 by elegantly designed experimentation (Wyman 1862; Farley, and Geison 1974,,). The role of a sole bacterium, "Bacterium." lactis (Lactococ - cus lactis), in fermented milk was shown around 1877 by Sir. John, Lister (Santer 2010). Fermentation from the, Latin word fervere was defined, by Louis Pasteur as "La vie sans L "air." (life without air). From a Biochem - ical point, of view fermentation is a metabolic process of deriving ener - gy from organic. Compounds without the involvement of an exogenous oxidizing agent. Fermentation plays different roles in food, processing. Major roles considered are:(1) Preservation of food through formation of inhibitory Metabo - lites such as organic acid (lactic acid acetic acid,,, Formic acid propionic acid),,,,, ethanol bacteriocins etc. Often in combina - tion with decrease of water activity (by drying. Or use of salt) (Ross et al, 2002; Gaggia et al, 2011).(2) Improving food safety through inhibition of pathogens (Adams, and Mitchell 2002; Adams and Nicolaides 2008), or removal. Of toxic compounds (Hammes, and Tichaczek 1994).(3) Improving the nutritional value (van Boekel et al, 2010; Poutanen et al, 2009).(4) Organoleptic quality of the food (Marilley, and Casey 2004; Smit et al, 2005; Lacroix et al, 2010; Sicard, and Legras. 2011).An authoritative list of microorganisms with a documented use in food was established as a result of a joint project between. The Inter - National Dairy Federation (IDF) and the European Food and Feed Cul - tures Association (EFFCA). This list was. Published in 2002 by Mogensen et al. (2002a 2002b). With, the current review we have, undertaken the task to establish a. Revised and updated inventory of microorganisms with a history of use in fermented foods. We have chosen a pragmatic approach. For updating the inventory by creating a "gross list." consisting of the 2002 inventory supplemented with ad - ditions suggested. By the National Committees of IDF and members of EFFCA as well, as additions found by searching the scientific literature. For documentation of food fermentations with emphasis on microbial associations and food matrices not initially, covered. From this greatly expanded list we then critically reviewed the literature for each spe - cies in order to maintain only. Microbial species making desirable.Contributions to the food fermentation. This final step is not without ambiguity as taste and flavor preferences can be. Quite different and what, some would consider spoilage can be regarded as desirable by others. We intend to, be conservative. And the current list is therefore less than exhaustive and it cannot be considered definitive. An updat - ing process following. The scientific rationale detailed in the present article will be established and hosted by IDF. The criteria chosen for. Including species on the list are:Education Inclusion.O Microbial species with a documented presence in fermented.Foods.Education Exclusion.O Lack of documentation for any desirable function in the fermen - tation process.O The species is a contaminant and / or does not harbor any relevant metabolic activity.O The species is undesirable in food for scientifically documented reasons.Microorganisms conferring a health benefit to the host (FAO and WHO 2002), are thus included if they are part of a culture. Used in a food fermentation process whereas we, have decided not to include microbial species of probiotic strains only. Used in supplements or over the counter (OTC) products.As part of the process of reviewing the microbial species used in food fermentations we also, review the, regulatory systems. Some of the legal terms and scientific, criteria relevant for microbial food cul - tures (MFC). Accordingly we have, structured. The review to cover:Education Regulatory systems and legal terms.Education Scientific criteria.Education Inventory of microbial species in food fermentations.2. Regulatory systems and legal terms.2.1. Definition of MFC.It is remarkable that MFC have not been defined legally. To allevi - ate this EFFCA has, proposed the following definition:? "Microbial food cultures are live bacteria yeasts or, molds used in food production". MFC preparations, are formulations. Consisting of one or more micro - bial species and / or strains including media, components carried over from the fermentation. And components which are necessary for their survival storage standardization,,, to and facilitate their application in. The food production process.