期刊
FRONTIERS IN MICROBIOLOGY
卷 7, 期 -, 页码 -出版社
FRONTIERS MEDIA SA
DOI: 10.3389/fmicb.2016.00377
关键词
global fermented foods; LAB; Bacillus; yeasts; filamentous molds
类别
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors 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 of interest to food microbiologists. The application of culture -independent technique has thrown new light on the diversity of a number of hitherto unknown and non -cultural 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 has been made to review the microbiology of some fermented foods and alcoholic beverages of the world.
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