FERMENTATION AS A TOOL FOR DEVELOPMENT OF INNOVATIVE ORGANIC FOOD PRODUCTS WITH ADDED VALUE

The growing demand for organic foods has intensified the need for processing methods that support environmental sustainability while complying with strict organic regulations. Fermentation is particularly well suited to these goals because it relies on natural microbial transformations that enhance safety, nutritional value, and sensory complexity without the use of synthetic additives. This thesis investigates fermentation as a strategic biotechnological tool for developing innovative organic foods, focusing on the role of starter cultures, the improvement of nutritional and sensory properties, and the valorization of underused organic resources. The first part of the thesis presented an integrative review of natural and commercial starter cultures in the context of organic food systems. Natural starters, characterized by diverse and dynamic microbial communities, offer strong alignment with organic principles and contribute to distinctive product qualities. However, their variability can limit reproducibility. Commercial starters provide consistency and safety but may restrict the expression of microbial biodiversity that is valued in organic processing. The review highlighted the need for approaches that balance ecological diversity with technological reliability, especially in systems where minimal processing is required. Building on these insights, the second research chapter explored the development of an organic sourdough bread enriched with paste from germinated seeds. Lentil and wheat seeds were identified as the most suitable additions due to their heir high percentage of germination. Sensory analysis confirmed clear differentiation among bread types. Furthermore, the drying and revitalization of sourdough showed no change in the technological performance between the fresh and dried ones, offering a practical solution for organic bakeries seeking flexible and scalable production methods. The last study evaluated the transformation of third-category organic fruits — apples, peaches, and clementines — into vinegar through controlled alcoholic and acetic fermentation. All fruits supported complete fermentation, though each matrix yielded vinegars with distinct color characteristics, volatile organic compound patterns, and sensory profiles. The results showed that visually imperfect but edible organic fruits can be converted into high-quality fermented products, providing a viable approach to reducing waste and enhancing circularity in organic supply chains. Collectively, the findings of this thesis demonstrated that fermentation can serve as a cornerstone of sustainable organic food processing. By integrating microbial diversity, nutritional enhancement, and resource valorization, the research supports the development of novel organic fermented foods and provides a foundation for future work on standardized protocols, optimized starter systems, and broader applications across organic raw materials.