FERMENTED FOODS AS BIOTECHNOLOGICAL RESOURCES

Indigenous food fermentations are one of the oldest forms of biotechno logy, although the potential of the associated microorganisms has prob ably not yet been fully realised. Many food fermentative microorganism s are highly domesticated, although few studies have attempted to asse ss the extent of the genetic resource which is available, or which str ains should be preserved for the future. Many bacterial and fungal fer mented foods are based on the utilization of solid substrates. Fundame ntal studies on these model sytems could provide the necessary informa tion to enable a more efficient exploitation of solid substrates in mo dern biotechnology. Oppurtunities exist for the use of traditional fer mentative microorganisms in biotechnology, either directly or followin g genetic manipulation using conventional or molecular techniques. Exa mples are presented to show the use of food fermentative and related m icroorganisms for the production of food colours, flavours, enzymes, a ntimicrobials and health products. Chitosan, a polymer present in the hyphae of food fermentative fungi has applications in the food, pharma ceutical and agricultural industries.