Lignocellulosic and cellulose-derived carriers in biofilm-based food fermentations: Food-contact design, hydrodynamics and validation.

Distinct lignocellulosic and cellulose-derived carrier classes are analyzed for biofilm-based food fermentations, emphasizing their structural, functional, and validation differences.

• Why it matters: Effective carriers must retain microorganisms while ensuring safety, cleanability, and sensory quality, addressing the need for tailored design and validation in food-contact applications.
• What they did: The review examines various carrier types, integrating microstructure, surface chemistry, and microbial biofilm physiology, and provides configuration-specific design criteria and validation requirements.
• The result: A framework is established for reporting and validating carrier performance, including migration, sensory impact, cleaning, microbial safety, and failure signals, enabling optimized carrier development.