About this Research Topic
Traditional food fermentation and production are fundamental human culture and heritage processes, shaped by diverse microbial communities. These microbe-mediated processes involve a complex interaction between various bacteria, yeasts, molds, and archaea, which work synergistically to transform raw ingredients into foods with unique textures, flavors, and health-promoting properties. The diversity and functionality of these microbial communities are central to the success of traditional fermentation methods, which have been passed down through generations. In recent years, there has been a growing interest in understanding the microbial ecology of fermented foods, not only to preserve these time-honored techniques but also to leverage the potential of traditional fermentation in modern food production and biotechnology. Exploring the microbes involved in these processes can lead to new insights into food innovation, sustainability, and health.
This Research Topic aims to explore the rich diversity, comprehensive relationships, functional roles, and innovative applications of microbes in the production or fermentation of traditional foods. Microbes such as yeasts, molds, lactic acid bacteria, and acetic acid bacteria play a central role in determining the aroma, taste, flavor, texture, safety, and nutritional properties of fermented foods. The articles included in this topic will highlight the intricate relationships and functions between microbial species in various fermentation environments, as well as their specific contributions to the biochemical processes that govern food preservation, flavor, quality, and health benefits. Furthermore, this topic will address the potential of exploiting traditional microbial communities to enhance modern food production methods, improve fermentation efficiency, and explore new avenues for biotechnological applications in the food industry. By investigating the reinforcement of core microbes or the construction of synthetic microbial communities used in food fermentation or production, the Research Topic will offer new insights into sustainable food production practices and the broader implications for global food security. Through comprehensive reviews and original research, we hope to foster a deeper understanding of the role of microbiomes in traditional food systems and their transformative potential for the future of food science.
We invite contributions, including reviews and original research articles, that delve into the following themes:
- Studies on microbial ecology in fermented food systems, the diversity, and succession during fermentation
- Studies on the role of specific microbial strains in flavor development, health benefits, preservation, et al.
- Interactions between different microbial communities and how these interactions influence food quality, safety, and sensory characteristics
- Genetic and metabolic diversity of endogenous fermentation microbes
- The application of endogenous microbes during fermentation or production of traditional food
Conflict of Interest: Prof. Shenxi Chen was employed by Jing Brand Co., Ltd and declared no conflict of interest with other Topic Editors.
This Research Topic aims to explore the rich diversity, comprehensive relationships, functional roles, and innovative applications of microbes in the production or fermentation of traditional foods. Microbes such as yeasts, molds, lactic acid bacteria, and acetic acid bacteria play a central role in determining the aroma, taste, flavor, texture, safety, and nutritional properties of fermented foods. The articles included in this topic will highlight the intricate relationships and functions between microbial species in various fermentation environments, as well as their specific contributions to the biochemical processes that govern food preservation, flavor, quality, and health benefits. Furthermore, this topic will address the potential of exploiting traditional microbial communities to enhance modern food production methods, improve fermentation efficiency, and explore new avenues for biotechnological applications in the food industry. By investigating the reinforcement of core microbes or the construction of synthetic microbial communities used in food fermentation or production, the Research Topic will offer new insights into sustainable food production practices and the broader implications for global food security. Through comprehensive reviews and original research, we hope to foster a deeper understanding of the role of microbiomes in traditional food systems and their transformative potential for the future of food science.
We invite contributions, including reviews and original research articles, that delve into the following themes:
- Studies on microbial ecology in fermented food systems, the diversity, and succession during fermentation
- Studies on the role of specific microbial strains in flavor development, health benefits, preservation, et al.
- Interactions between different microbial communities and how these interactions influence food quality, safety, and sensory characteristics
- Genetic and metabolic diversity of endogenous fermentation microbes
- The application of endogenous microbes during fermentation or production of traditional food
Conflict of Interest: Prof. Shenxi Chen was employed by Jing Brand Co., Ltd and declared no conflict of interest with other Topic Editors.
Keywords: Traditional food, microbial diversity, fermentation microbiome, functional microbes, microbial ecology, flavor substances
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
