ArticleMicroorganisms2020
Microbiological Safety and the Management of Microbial Resources in Artisanal Foods and Beverages: The Need for a Transdisciplinary Assessment to Conciliate Actual Trends and Risks Avoidance.
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
23 citing papers in PubMed.
- Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.Foods (Basel, Switzerland) · 2026Review
- Predicted Functional Potentials of Bacterial Communities in Fermented Maize Products From Ghana, Nigeria, and Benin via 16S rRNA Amplicon Sequencing and PICRUSt2.MicrobiologyOpen · 2026Article
- Pangenome-based design of strain-specific primers enables precise monitoring of bacteria in human microbiome intervention trials.Scientific reports · 2026Article
- Review
- Genomic features of Klebsiella isolates from artisanal ready-to-eat food production facilities.Scientific reports · 2023Article
- Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption.Preventive nutrition and food science · 2023Review
- Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region.Italian journal of food safety · 2022Article
- Biotechnological Processes Simulating the Natural Fermentation Process of Bee Bread and Therapeutic Properties-An Overview.Frontiers in nutrition · 2022Review
- Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour.Food science & nutrition · 2021Article
- Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients.Foods (Basel, Switzerland) · 2021Review
- Hybridization ofMicroorganisms · 2021Article
- Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León.Scientific reports · 2021Article
- Sake Brewing and Bacteria Inhabiting Sake Breweries.Frontiers in microbiology · 2021Article
- Biocompatibility in Ternary Fermentations WithFrontiers in microbiology · 2021Article
- Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine.Frontiers in microbiology · 2021Article
- Editorial: Microbiological Safety of Foods.Foods (Basel, Switzerland) · 2020Article
- Presence ofMicroorganisms · 2020Article
- Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel's Milk and Their Technological Aptitudes.Food technology and biotechnology · 2020Article
- Article
- Effect of Co-Inoculation ofMicroorganisms · 2020Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Current social and environmental trends explain the rising popularity of artisanal fermented foods and beverages. In contrast with their marketing success, several studies underline a lack of regulations necessary to claim differences occurred from the farm to the fork and to certify high quality and safety standards. Microbial-based fermentative processes represent the crucial phase in the production of fermented foods and beverages. Nevertheless, what are the effects of the application of the "artisanal" category to the management of food fermentations? This opinion paper is built up on this issue by analyzing microbial aspects, instances of innovation, safety issues, and possible solutions. Evidence indicates: (i) a global curiosity to exploit food fermentations as drivers of innovation in artisanal contexts and (ii) an increasing interest of the artisanal producers into management of fermentation that relies on native microbial consortia. Unfortunately, this kind of revamp of "artisanal food microbiology," rather than re-establishing artisanal content, can restore the scarce hygienic conditions that characterized underdeveloped food systems. We highlight that in the scientific literature, it is possible to underline existing approaches that, surpassing the dichotomy between relying on spontaneous fermentation and the use of commercial starter cultures, depict a "third way" to conjugate interest in enhancing the artisanal attributes with the need for correct management of microbial-related risks in the final products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.