Molecular techniques in the microbial ecology of fermented foods

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Spoilage microbiota associated to the storage of raw meat in different conditions. (2012, background): “The application of molecular techniques in microbial ecology of food has changed the way of studying the microbial diversity in complex food ecosystems (Cocolin and Ercolini, 2008).”
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, methodology): “…methods, is nowadays frequently used in food microbiology to profile both culturable and non-culturable microbial populations from fermented foods (Cocolin and Ercolini, 2008; Alegría et al., 2011; Cocolin et al., 2013; Dolci et al., 2015), provided that the amplification efficiency is high…”