Fermented foods in a global age: East meets West

Among the variety of fermented foods produced globally, many differences exist with respect to substrates and products and the microbes involved in their creation. This review discusses such differences and considers the influence of geography and industrialization on fermented food production. Fermented foods produced in Europe, North America, Australia, and New Zealand usually depend on defined starter cultures, while those made in Asia and Africa often rely on spontaneous fermentation. Microbes present in many fermented foods can now be examined in detail using molecular and other omic approaches.

REFERENCE:

Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, Mayo B, Westerik N, Hutkins R. Fermented foods in a global age: East meets West. Compr Rev Food Sci Food Saf. 2020;19(1):184-217. doi: 10.1111/1541-4337.12520.