Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
By J. Tamang, Koichi Watanabe, W. Holzapfel. Frontiers in Microbiology, 2016
678 citations recorded by the source corpus.
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.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/149b4d69b496d4ed137af573ec16d1fc54ee8a14
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation (2017, background): “Nowadays, a large variety of fermented foods are consumed around the world and appreciated for their organoleptic and sensory properties, including cheese, yoghurt, kefir, beer, Kombucha, Pozol, sourdough, Kimchi, olives, sauerkraut, pickles, Tempe, Gari, Fufu or sausages [2].”
- Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future (2020, background): “Based on the raw material employed, nine groups of fermented foods can be distinguished: fermented cereals, vegetables, legumes, roots/tubers, milk, meat and fish products, miscellaneous fermented products and alcoholic beverages [1].”
- Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives (2017, background): “Though, the members of Bacillus genus have been consumed in the form of fermented foods since long time (Tamang et al., 2016), concerns regarding their safety are also raised.”
- Health benefits of fermented foods (2019, background): “The vast majority of fermented products are formed by the natural fermentation process that includes pathogenic, nonfunctional and functional microorganisms (Tamang et al. 2016; Tamang et al. 2015).”