4 Fermented foods and novel or upgraded raw materials for food commodities by microbial communities

Abstract

Microbial presence in any closed or semi-closed system usually strives for the energetically most feasible outcome. In mixed fermentations, this result is achieved by the metabolic networks of versatile microflora. Such biochemical constitution can be used effectively as a lead for food industry development projects, food preservation, and nutritional improvement. Traditionally, microbial inocula have been used for producing fermented foods and drinks. This has often taken place in non-aseptic or semiaseptic environments. The metabolic network of microbial communities is extremely adaptable with respect to the slightest changes in environmental conditions. In fact, the microbial networks constitute the foundation for the ecological balances in the environment. Moreover, they decisively impact the functions of our alimentary tract, and consequently, the entire body system, too. Actually, microbial ecosystems exist in the environment, in agricultural production, in food, inside our body system, and in the wastes or side streams. They are all important for our food chain. The basic nature of microbial networks has also been tested in numerous microbial bioprocesses based on the utilization of industrial side streams by the undefined mixed cultures (UMC) approach. Such fermentation processes are used for producing food components. These processes also relate to the environmental or ecosystem engineering processes. We can exploit the principles in sustainable manufacturing industries, which use biomass side streams as raw materials. Then, in the process control, we steer and adjust the functions of the available or boosted microbial ecosystem, which consists of the natural members of the side stream microbiome, as well as the inoculated industrial strains based on our technical decision or choice. The biorefineries offer a continuum for the traditional fermentation technologies in food production. The products we get, besides the fermented foods or beverages, are

also chemical compounds, energy gases, and organic fertilizers. Future biorefineries

are industrial fields, where side streams from agriculture, industries, and municipalities

are treated and refined into useful products. In a successful project, no waste is left

behind. It is all turned into new raw materials. In food manufacturing technologies, the

hygienic levels of the substances are also maintained. And the production strategies

transfer into sustainable ones with the aid of natural microbial strains.