Health benefits and risks of fermented foods—the PIMENTO initiative

• Smilja Todorovic,
• Asli Akpinar,
• Ricardo Assunção,
• Cornelia Bär,
• Simona L. Bavaro,
• Muzeyyen Berkel Kasikci,
• Muzeyyen Berkel Kasikci,
• Julieta Domínguez-Soberanes,
• Vittorio Capozzi,
• Paul D. Cotter,
• Eun-Hee Doo,
• Burcu Gündüz Ergün,
• Mustafa Guzel,
• Hayriye S. Harsa,
• Emre Hastaoglu,
• Christèle Humblot,
• Bahtir Hyseni,
• Muge I. Hosoglu,
• Aline Issa,
• Barçın Karakaş-Budak,
• Sibel Karakaya,
• Harun Kesenkas,
• Erhan Keyvan,
• Ibrahim E. Künili,
• Mary-Liis Kütt,
• Marta Laranjo,
• Sandrine Louis,
• Fani T. Mantzouridou,
• Antonia Matalas,
• Baltasar Mayo,
• Sandra Mojsova,
• Arghya Mukherjee,
• Anastasios Nikolaou,
• Fatih Ortakci,
• Diana Paveljšek,
• Giancarlo Perrone,
• Eugenia Pertziger,
• Eugenia Pertziger,
• Dushica Santa,
• Taner Sar,
• Isabelle Savary-Auzeloux,
• Clarissa Schwab,
• Małgorzata Starowicz,
• Marko Stojanović,
• Michail Syrpas,
• Jyoti P. Tamang,
• Oktay Yerlikaya,
• Birsen Yilmaz,
• Birsen Yilmaz,
• Jeadran Malagon-Rojas,
• Seppo Salminen,
• Juana Frias,
• Christophe Chassard,
• Guy Vergères

Affiliations

Smilja Todorovic

Institute for Biological Research Sinisa Stankovic, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia

Asli Akpinar

Department of Food Engineering, Manisa Celal Bayar University Faculty of Engineering and Natural Science, Manisa, Türkiye

Ricardo Assunção

Egas Moniz Center for Interdisciplinary Research (CiiEM), Egas Moniz School of Health and Science, Almada, Portugal

Cornelia Bär

Competence Division Method Development and Analytics, Agroscope, Berne, Switzerland

Simona L. Bavaro

Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy

Muzeyyen Berkel Kasikci

Department of Food Engineering, Manisa Celal Bayar University Faculty of Engineering and Natural Science, Manisa, Türkiye

Muzeyyen Berkel Kasikci

STLO, INRAE, Institut Agro-Rennes Angers, Rennes, France

Julieta Domínguez-Soberanes

Facultad de Ingeniería, Universidad Panamericana, Aguascalientes, Mexico

Vittorio Capozzi

Department of Food Science, University of Foggia, Foggia, Italy

Paul D. Cotter

Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland

Eun-Hee Doo

0School of Living and Environmental Engineering, Dongyang Mirae University, Seoul, Republic of Korea

Burcu Gündüz Ergün

1Biotechnology Research Center, Field Crops Central Research Institute, Ankara, Türkiye

Mustafa Guzel

2Department of Food Engineering, Hitit University, Corum, Türkiye

Hayriye S. Harsa

3Department of Food Engineering, Izmir Institute of Technology, Izmir, Türkiye

Emre Hastaoglu

4Cumhuriyet University, Sivas, Türkiye

Christèle Humblot

5French National Research Institute for Sustainable Development (IRD), Montpellier, France

Bahtir Hyseni

6Faculty of Food Technology, University “Isa Boletini”, Mitrovica, Republic of Kosovo

Muge I. Hosoglu

7Biotechnology Institute, Gebze Technical University, Kocaeli, Türkiye

Aline Issa

8Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon

Barçın Karakaş-Budak

9Department of Food Engineering, Akdeniz University Faculty of Engineering, Antalya, Türkiye

Sibel Karakaya

0Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye

Harun Kesenkas

1Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Türkiye

Erhan Keyvan

2Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Türkiye

Ibrahim E. Künili

3Department of Fishing and Fish Processing Technology, Faculty of Marine Sciences and Technology, Canakkale Onsekiz Mart University, Canakkale, Türkiye

Mary-Liis Kütt

4ÄIO, Tallinn, Estonia

Marta Laranjo

5MED-Mediterranean Institute for Agriculture, Environment and Development-CHANGE-Global Change and Sustainability Institute and Departamento de Medicina Veterinária-Escola de Ciências e Tecnologia (ECT), Universidade de Évora, Évora, Portugal

Sandrine Louis

6Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, Karlsruhe, Germany

Fani T. Mantzouridou

7Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece

Antonia Matalas

8Department of Nutrition and Dietetics, Harokopio University, Athens, Greece

Baltasar Mayo

9Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Villaviciosa, Spain

Sandra Mojsova

0Department of Food Safety and Veterinary Public Health, Food Institute, Faculty of Veterinary Medicine, Skopje, Ss. Cyril and Methodius University, Skopje, North Macedonia

Arghya Mukherjee

Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland

Anastasios Nikolaou

1Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece

Fatih Ortakci

2Food Engineering Department, Istanbul Technical University, Istanbul, Türkiye

Diana Paveljšek

3Institute of Dairy Science and Probiotics, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domžale, Slovenia

Giancarlo Perrone

4Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Bari, Italy

Eugenia Pertziger

5Research Division Microbial Food Systems, Agroscope, Berne, Switzerland

Eugenia Pertziger

6Department of Epidemiology and Health Systems, Center for Primary Care and Public Health (Unisanté), University of Lausanne, Lausanne, Switzerland

Dushica Santa

7Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Skopje, North Macedonia

Taner Sar

8Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden

Isabelle Savary-Auzeloux

9Human Nutrition Unit, INRAE, Université Clermont-Auvergne, Clermont-Ferrand, France

Clarissa Schwab

0Department of Biological and Chemical Engineering, Aarhus University, Aarhus, Denmark

Małgorzata Starowicz

1Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland

Marko Stojanović

2Faculty of Medicine, University of Belgrade, Belgrade, Serbia

Michail Syrpas

3Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania

Jyoti P. Tamang

4Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, India

Oktay Yerlikaya

1Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Türkiye

Birsen Yilmaz

5Department of Biological Sciences, Tata Institute of Fundamental Research, Hyderabad, India

Birsen Yilmaz

6Department of Nutrition and Dietetics, Faculty of Health Sciences, Çukurova University, Adana, Türkiye

Jeadran Malagon-Rojas

7Instituto Nacional de Salud de Colombia, Bogotá, Colombia

Seppo Salminen

8Functional foods Forum, Faculty of Medicine, University of Turku, Turku, Finland

Juana Frias

9Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain

Christophe Chassard

9Human Nutrition Unit, INRAE, Université Clermont-Auvergne, Clermont-Ferrand, France

Guy Vergères

5Research Division Microbial Food Systems, Agroscope, Berne, Switzerland