Fermented foods harbour diverse and complex microbial communities that change over time and vary depending on the type of product, particularly artisanal ones, that do not rely on starter cultures to conduct the fermentation process. Thus, autochthonous microbiota can originate from raw materials, be added by workers, be introduced via equipment, or develop as a consequence of the production environment. The contribution of this microbiota is crucial for the development of specific organoleptic features of the final product. Moreover, the complex dynamics and interactions between microbes, and growth substrates (raw materials) can positively influence the quality and safety of the final product.
For a long time, the microbiota present in artisanal fermented foods was studied using traditional microbiological methodologies, whose inherent limitations did not fully yield the rich complexity of the fermentation process. The advent of OMIC technologies and the concomitant study of fermented foods has provided essential insights into the metabolic and functional properties of the microbial communities and their impact on the fermented product itself, including the molecules that define aroma and flavour, as well as their nutritional properties. Until now, most OMIC studies have neglected artisanal fermented foods, focusing on commercial products, such as wine, bread, and beer. As such, information on the correlation between the microbiota present in artisanal products and their properties remains limited.
This Research Topic aims to redress that balance. We welcome papers focused on artisanal fermented foods, produced around the world, that comprehensively characterize the autochthonous microbiota via conventional microbiology and OMIC technologies. Highlighting the metabolic and functional properties which contribute to fermentation, development of specific organoleptic features, product quality, and safety. Papers in this collection will provide the reader with a complete overview of the field.
Fermented foods harbour diverse and complex microbial communities that change over time and vary depending on the type of product, particularly artisanal ones, that do not rely on starter cultures to conduct the fermentation process. Thus, autochthonous microbiota can originate from raw materials, be added by workers, be introduced via equipment, or develop as a consequence of the production environment. The contribution of this microbiota is crucial for the development of specific organoleptic features of the final product. Moreover, the complex dynamics and interactions between microbes, and growth substrates (raw materials) can positively influence the quality and safety of the final product.
For a long time, the microbiota present in artisanal fermented foods was studied using traditional microbiological methodologies, whose inherent limitations did not fully yield the rich complexity of the fermentation process. The advent of OMIC technologies and the concomitant study of fermented foods has provided essential insights into the metabolic and functional properties of the microbial communities and their impact on the fermented product itself, including the molecules that define aroma and flavour, as well as their nutritional properties. Until now, most OMIC studies have neglected artisanal fermented foods, focusing on commercial products, such as wine, bread, and beer. As such, information on the correlation between the microbiota present in artisanal products and their properties remains limited.
This Research Topic aims to redress that balance. We welcome papers focused on artisanal fermented foods, produced around the world, that comprehensively characterize the autochthonous microbiota via conventional microbiology and OMIC technologies. Highlighting the metabolic and functional properties which contribute to fermentation, development of specific organoleptic features, product quality, and safety. Papers in this collection will provide the reader with a complete overview of the field.
