AUTHOR=Tamang Jyoti P. , Watanabe Koichi , Holzapfel Wilhelm H. 

TITLE=Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

JOURNAL=Frontiers in Microbiology

VOLUME=Volume 7 - 2016

YEAR=2016

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2016.00377

DOI=10.3389/fmicb.2016.00377

ISSN=1664-302X

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.