Scientists create international definition for fermented food
A team of scientists organised by ISAPP has created the first international consensus definition for fermented foods.
"foods made through desired microbial growth and enzymatic conversions of food components".
The 13 authors, with expertise in family medicine, microbiology, food science and technology, ecology, immunology, and microbial genetics, take care to note the difference between probiotics and the live microbes associated with fermented foods. The word 'probiotic', they say, only applies in special cases where the fermented food retains live microorganisms at the time of consumption, and only when the microorganisms are defined and shown to provide a health benefit, as demonstrated in a scientific study.