Assessing the microbiota biodiversity of fermented food products, such as bacterial and fungal diversity, can inform on the nutritional value of such products as well as assessing the safety for consumption.
Understanding the bacterial or fungal composition of such products is important to ensure food safety and prevent possible contamination with foodborne pathogens which may have serious public health implications. For example, the U.S Food and Drug Administration (2014) tested samples of cheeses prepared using unpasteurized milks and identified the presence of Listeria monocytogenes and Shiga-toxin producing Escherichia coli.
Fermented products can also contain beneficial microorganisms which may help improve gastrointestinal health. For example, there are natural yeasts and beneficial bacteria in sourdough starters with some lactic acid bacteria strains considered as probiotics. Moreover, increasing knowledge of the microbiota of fermented foods, and what factors can influence such microbiota, will aid in increasing quality, safety and potential health benefits of such foods. This Research Topic aims to further understanding of the microbial composition of fermented food products and their potential therapeutic benefits. Such knowledge may also have applications to the control of spoilage of fermented products.
Subjects of interest include but are not limited to:
• Study of microbiota biodiversity of fermented products via high-throughput sequencing, metataxonomic profiling etc.
• Microbiota compositions of traditional meat, dairy, cereal or plant based fermented products
• Analysis of the diversity and function of sourdough starter microbiota
• Advances in methods to detect pathogenic and spoilage bacteria in fermented products
• Therapeutic applications of probiotics isolated from fermented products
• Postbiotics and their applications to control microbial spoilage
This Research Topic welcomes Original Research, Review, Mini Review, Methods and Perspective articles.
Assessing the microbiota biodiversity of fermented food products, such as bacterial and fungal diversity, can inform on the nutritional value of such products as well as assessing the safety for consumption.
Understanding the bacterial or fungal composition of such products is important to ensure food safety and prevent possible contamination with foodborne pathogens which may have serious public health implications. For example, the U.S Food and Drug Administration (2014) tested samples of cheeses prepared using unpasteurized milks and identified the presence of Listeria monocytogenes and Shiga-toxin producing Escherichia coli.
Fermented products can also contain beneficial microorganisms which may help improve gastrointestinal health. For example, there are natural yeasts and beneficial bacteria in sourdough starters with some lactic acid bacteria strains considered as probiotics. Moreover, increasing knowledge of the microbiota of fermented foods, and what factors can influence such microbiota, will aid in increasing quality, safety and potential health benefits of such foods. This Research Topic aims to further understanding of the microbial composition of fermented food products and their potential therapeutic benefits. Such knowledge may also have applications to the control of spoilage of fermented products.
Subjects of interest include but are not limited to:
• Study of microbiota biodiversity of fermented products via high-throughput sequencing, metataxonomic profiling etc.
• Microbiota compositions of traditional meat, dairy, cereal or plant based fermented products
• Analysis of the diversity and function of sourdough starter microbiota
• Advances in methods to detect pathogenic and spoilage bacteria in fermented products
• Therapeutic applications of probiotics isolated from fermented products
• Postbiotics and their applications to control microbial spoilage
This Research Topic welcomes Original Research, Review, Mini Review, Methods and Perspective articles.
