Citation Policy

The World Fermented Foods Database is a curated, research-oriented resource documenting traditional fermented foods, their substrates, fermentation processes, and microbial ecology. To maintain scientific integrity, transparency, and reproducibility, the following citation principles apply.

1. Reference Requirements

Each food entry should include at least one credible reference. Acceptable sources include:

  • Peer-reviewed journal articles
  • Academic books and book chapters
  • Theses and dissertations
  • Authoritative institutional reports (e.g. FAO, WHO)

Popular media, blogs, or non-reviewed sources may be used only for cultural context and must not be the sole reference.

2. Reference Scope

References should support one or more of the following aspects of the entry:

  • Description of the fermentation process
  • Identification of dominant microorganisms
  • Functional or nutritional characteristics
  • Cultural or historical context

Where specific microbial species are listed, microbiological or food science literature is strongly preferred.

3. Citation Style

References are currently presented in a modified Harvard / APA-style format, including:

  • Author(s)
  • Year of publication
  • Title
  • Journal or publisher
  • Volume and page numbers (where applicable)

Consistency across entries is encouraged. Formal DOIs may be added where available.

4. Traditional Knowledge and Indigenous Foods

Many fermented foods documented in this database originate from Indigenous and traditional knowledge systems. Where possible:

  • Academic ethnographic or food science sources are cited
  • Cultural significance is described respectfully
  • Claims are framed descriptively, not as ownership or invention

This database aims to document and preserve knowledge, not appropriate it.

5. Inference and Generalisation

In some cases, microbial ecology or fermentation mechanisms are inferred from closely related foods or well-established fermentation principles. Such cases are:

  • Clearly described as generalised or representative
  • Supported by broad fermentation literature (e.g. lactic acid fermentation frameworks)

As new research becomes available, entries may be updated.

6. Ongoing Curation and Updates

This database is a living resource. Entries may be revised to:

  • Incorporate new research
  • Improve microbial specificity
  • Add geographic or process-level detail

Updates aim to improve accuracy while preserving original context.

7. How to Cite This Database

When referencing this database in academic or professional work, please cite as:

World Fermented Foods Database. (Year). Title of food entry. Retrieved from: [URL]

8. Feedback and Corrections

Scholarly feedback, corrections, and suggested references are welcomed.
This database values accuracy, transparency, and collaboration.

Last updated: March 2026