Semantics of Dairy Fermented Foods: A Microbiologist's Perspective.

ABSTRACT: Food ontologies are acquiring a central role in human nutrition, providing a standardized terminology for a proper description of intervention and observational trials. In addition to bioactive molecules, several fermented foods, particularly dairy products, provide the host with live microorganisms, thus carrying potential "genetic/functional" nutrients. To date, a proper ontology to structure and formalize the concepts used to describe fermented foods is lacking. Here we describe a semantic representation of concepts revolving around what consuming fermented foods entails, both from a technological and health point of view, focusing actions on kefir and Parmigiano Reggiano, as representatives of fresh and ripened dairy products. We included concepts related to the connection of specific

SUBMITTER: Vitali F 

PROVIDER: S-EPMC9265904 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature