Microbes do it better

Microorganisms have a long history of safe use in our food and feed production, and were used - mostly empirically - far before they could be described. Microbiology as a science has emerged quite recently following the work of Robert Koch, Louis Pasteur and their numerous students. Also deciphering when it comes to food millenials olds processes. Food cultures can play very various roles, and among the fermentation processes, precise fermentation (targeted metabolites production) show a lot of potential applications that faces still regulatory hurdles, and consumer acceptance. The safety demonstration of a targeted use of a microorganism is still at the early steps and need to be clearly (of possible) defined to be eventually implemented and verified by all implicated stakeholders. #food #fermentation #foodculture #microbesdoitbetter