ReviewJournal of microbiology and biotechnology2022
Safety Assessment Systems for Microbial Starters Derived from Fermented Foods.
Review in Journal of microbiology and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Applications of Fungi and Fungal-Derived Ingredients in the QPS and GRAS Systems.Journal of microbiology and biotechnology · 2026Review
- Pulcherrimin and Beyond: The Multifaceted Role ofJournal of fungi (Basel, Switzerland) · 2026Review
- A Single Key for Many Doors? Unlocking the Bio-chemical Potential of Lactobacillus bulgaricus Metabolic Postbiotic.Probiotics and antimicrobial proteins · 2026Article
- Health benefits of fermented foods: a strategic roadmap from the PIMENTO initiative.Frontiers in nutrition · 2026Review
- Next-generation fermented foods: engineering the future of functional nutrition and emerging food safety challenges.Frontiers in microbiology · 2026Review
- The transcriptomic response of Staphylococcus equorum KS1030 to Lincomycin stress reveals transporters associated with horizontal gene transfer.Scientific reports · 2025Article
- From hive to laboratory - biotechnological potential of microorganisms from honey.World journal of microbiology & biotechnology · 2025Review
- Functional and Genomic Analysis ofJournal of microbiology and biotechnology · 2025Article
- Lactic Acid Bacteria Strains Isolated from Jerusalem Artichoke (Helianthus tuberosus L.) Tubers as Potential Probiotic Candidates.Probiotics and antimicrobial proteins · 2025Article
- Potential Starter Candidate Based on Safety and Technological Evaluation ofJournal of microbiology and biotechnology · 2025Article
- Antibiotic Susceptibility and Technological Properties ofMicroorganisms · 2024Article
- Deficiency in Opu Systems Imparts Salt-Sensitivity toJournal of microbiology and biotechnology · 2024Article
- Blue Biotechnology: Marine Bacteria Bioproducts.Microorganisms · 2024Review
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Authors and funding
7 authors.
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Abstract
Microorganisms involved in food fermentation not only improve the aroma and taste of the food, but also enhance its preservation. Thus, they are added as starter cultures to boost the final product quality of commercial fermented foods. Although these microorganisms originate from fermented foods and have a long history of consumption, the European Union recently applied the concept of Qualified presumption of Safety (QPS), which is a safety evaluation system for microorganisms used in food or feed in Europe. The QPS system is a species-level safety system and shares results with the European Novel Food System, a strain-level safety evaluation system. In the United States, microorganisms added to fermented foods are considered as food additives or Generally Recognized as Safe substance. In Korea, food microbe lists are presented at the species level. Moreover, the nation has established a strain-oriented evaluation system that applies temporary safety evaluation methods for food raw materials as well as new raw materials. However, when it comes to microorganisms isolated from traditional fermented foods and other fermented food products, there is no definition of the term "species," and there is a lack of an evaluation system at the species level. Therefore, such an evaluation system for microbial species used in Korean fermented foods is necessary.
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