About this Research Topic
Traditional fermented foods and the associated microbes are diverse depending on the substrate and the methods used for the fermentations. Unlike pure culture-based fermentations, most of the ethnic food fermentations encompass several microbial species in consortia, and microbial succession is a common phenomenon in such food fermentations. The limitations in current knowledge include a lack of a comprehensive view of the microbial community structure of several ethnic fermented foods and some lack of understanding of microbial succession and interactions and the specific roles played by the associated microbes in fermentations.
In this Research Topic, we welcome the submission of reviews and original research manuscripts that address advances in the microbial ecology of traditional ethnic fermented foods (community structure, succession, and interaction), their nutritional qualities and health benefits, using the microbial resources for the development of production technologies, efficient starter cultures, fermented functional foods, and probiotics. Furthermore, the scope also includes systems biology approaches including the use of omics to reveal biologically relevant aspects related to ethnic fermented foods.
Keywords: Ethnic fermented food, Food microbiology, Sustainable food, Health promoting food, Bioprospecting of food associated microbes, Food quality, Food safety, Food security
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