Future trends and research needs

Based on detailed knowledge and nnderstanding of the robustness of microbial consortia, an even better definition can be drawn of the required properties of starters for specific fermentations. Snch a starter signature could include its genome, metab-olome, transcriptome and other novel omes . 

Another topic of future attention will certainly be the functionality of microorganisms and chemical substances in terms of public health and prodnct qnaUty in general. Apart from the issue of whether authorities treat medical claims in a different way from health food claims, it is essential in all cases that perceived or expected favourable effects of microorganisms or food components are substantiated in vivo and that their mechanism of action is explained and proven. 

As mentioned earlier, the reduction of sodium intake to healthy levels is an issue of world-scale. Clearly, several fermented soy foods are vehicles of sodium intake, and reduction of their salt content will benefit humans and environment alike. 

Finally, fermented foods may be ancient, but they will remain popular in the future because they are part of our life and culture and, in addition, their health benefits are increasingly being recognized and appreciated. We should devote more attention towards their updating. 

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