Recent Methods in Fermented Foods Analysis
University of Teramo, Faculty of Bioscience and Technology for Food, Agriculture, and Environment
Rosanna Tofalo is an associate professor in Agricultural Microbiology at the Faculty of Bioscience and Technology for…
A recent definition describes fermented as “foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action.” Fermentation is an ancient process exploited by human beings to improve food preservation and its organoleptic traits. The outcome of fermentation processes depends on different parameters, including microbial dynamics, environmental conditions, and more. Concern for food quality and safety has increased among consumers, government, and the food industry, accelerating the development of new analysis methods. Foodomics is considered a valuable approach to studying fermented foods. It combines different omic strategies (transcriptomics, metabolomics, proteomics, and lipidomics) useful in food safety, food authenticity and quality, and food traceability. The assessment of the methods applied to investigate fermented foods relies on the aim of the study, the features of the methods, and the characteristics of the fermented foods under investigation. The validation of a method is a key step to ensuring the quality of results. This JoVE Methods Collection aims to include methods for food analysis, including -omics techniques, analytical chemistry tools (e.g., NMR, chromatography-MS, and 2D chromatography), cheminformatics, bioinformatics, microbiological and genetic methods.