review: diversity of microorganisms in global fermented foods and beverages
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ID: 259671
2016
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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.
| Reference Key |
tamang2016frontiersreview:
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| Authors | ;Jyoti Prakash Tamang;Wilhelm Heinrich Holzapfel;Koichi eWatabane |
| Journal | journal of magnetic resonance (san diego, calif : 1997) |
| Year | 2016 |
| DOI |
10.3389/fmicb.2016.00377
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