Ferments and Foods: A Long Story Rich in Teachings

This article presents a comprehensive overview of the history and technological progress in fermented foods. It describes three key periods: an empirical phase of over 10,000 years; about 130 years of microbiological and biochemical characterization following Pasteur’s revelations in 1865; and since the 1990s, the application of molecular and omics tools. The text details how early fermentations secured food supply, improved taste, texture, and safety, and how modern genomic approaches now probe the complex interactions between microbes and food. These advances support the design of safe, healthy, and functional starter cultures while raising new research and regulatory challenges.