Skip to main content
Article thumbnail
Location of Repository

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

By Jyoti Prakash Tamang, Wilhelm Heinrich Holzapfel and Koichi eWatabane

Abstract

Majority of global fermented foods is naturally fermented by culturalable and non-culturable microorganisms. Food fermentations represent an extremely valuable cultural heritage in most regions, and harbour a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are interest to food microbiologists. The application of molecular and modern identification tools through culture-independent techniques has thrown new light on the diversity of a number of hitherto unknown and uncultivable microorganisms in naturally fermented foods. Functional bacterial groups (phylotypes) may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt is made here to review the microbiology of some global fermented foods and alcoholic beverages

Topics: Yeasts, fermented foods, lab, fermented beverages, filamentous moulds, Microbiology, QR1-502
Publisher: Frontiers Media S.A.
Year: 2016
DOI identifier: 10.3389/fmicb.2016.00377
OAI identifier: oai:doaj.org/article:543ce4bd977a4cc8916829e9acb2ac3e
Journal:
Download PDF:
Sorry, we are unable to provide the full text but you may find it at the following location(s):
  • https://doaj.org/toc/1664-302X (external link)
  • http://journal.frontiersin.org... (external link)
  • https://doaj.org/article/543ce... (external link)
  • Suggested articles


    To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.