Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

Jyoti P Tamang, Koichi Watanabe, Wilhelm H Holzapfel, Jyoti P Tamang, Koichi Watanabe, Wilhelm H Holzapfel

Abstract

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.

Keywords: Bacillus; LAB; filamentous molds; global fermented foods; yeasts.

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