Modern food biotechnology has moved a long way since ancient times of empirical food
fermentations. Preservation and safeguarding of food are, however, still major objectives
of fermentation. In addition, other aspects, such as wholesomeness, acceptability
and overall quality, have become increasingly important and valued features to consumers
even in developing countries where old traditions and cultural particularities in
food fermentations are generally well maintained. Due to limitations in infrastructure
and existing low technologies, rural areas in most developing countries have not been
able to keep abreast of global developments toward industrialisation. At the same
time, fermented foods play a major role in the diet of numerous regions in Africa
and Asia. In many traditional approaches, the advantages of some form of inoculation
of a new batch, e.g. by back-slopping or the repeated use of the same container (e.g.
a calabash) is appreciated and generally practised. Still, the benefits of small-scale
starter culture application as a means of improved hygiene, safety and quality control,
in support of HACCP approaches, are not yet realised in small-scale fermentation operations.
Approaches and considerations for the selection of pure cultures for small-scale,
low-tech applications may differ in some respects from the large-scale industrial
approaches practised since 100 years. Selection criteria should take account of the
substrate, technical properties of the strain, food safety requirements and quality
expectations. Lack of experience in the application of starter cultures in small-scale
operations and under rural conditions presents a major obstacle but also an exciting
challenge to food microbiologist and technologist. Culture preservation, maintenance
and distribution demand special logistic and economic considerations. Quality, safety
and acceptability of traditional fermented foods may be significantly improved through
the use of starter cultures selected on the basis of multifunctional considerations,
also taking into account the probiotic concept and possibilities offered for improved
health benefits.