Virus and Its Impacts on Food Fermentation
摘要
Bacteria and yeasts are responsible for food fermentation. However, viruses that infect bacteria (bacteriophages) and those diseases-causing in humans (enteric viruses, vaccinia virus, and others) may integrate the pool of microorganisms present. Bacteriophages are able to interfere with the fermentation outcome and are biotechnological tools in food fermentation. Prospecting for phages with the potential to improve fermentation processes and the search for safe protocols for their use in the food industry is a major challenge at this time. On the other hand, human viral pathogens in food are always a problem. Most of the time, they are not eliminated through the stresses implemented by the fermentation process (increase in salinity, temperature, and pH variation). Measures to prevent and treat fermented food contamination are essential to avoid foodborne diseases. This chapter addresses viruses in fermented foods and the positives and negatives of their presence in these matrices.