Next-generation approaches to the microbial ecology of food fermentations

• Published in: BMB reports Vol. 45; no. 7; pp. 377 - 389
• Main Authors: Bokulich, Nicholas A., University of California, Davis, CA, USA, Mills, David A., University of California, Davis, CA, USA
• Format: Journal Article
• Language: English
• Published: Korea (South) Korean Society for Biochemistry and Molecular Biology 01.07.2012; 생화학분자생물학회
• Subjects: ALIMENTOS; Electrophoresis, Polyacrylamide Gel; Fermentation; Food fermentation; Food Microbiology; FOODS; Microbial community profiling; Molecular profiling tools; Next-generation sequencing; Polymerase Chain Reaction; PRODUIT ALIMENTAIRE; TRFLP; 화학
• ISSN: 1976-6696; 1976-670X
• DOI: 10.5483/bmbrep.2012.45.7.148

Food fermentations have enhanced human health since the dawn of time and remain a prevalent means of food processing and preservation. Due to their cultural and nutritional importance, many of these foods have been studied in detail using molecular tools, leading to enhancements in quality and safety. Furthermore, recent advances in high-throughput sequencing technology are revolutionizing the study of food microbial ecology, deepening insight into complex fermentation systems. This review provides insight into novel applications of select molecular techniques, particularly next-generation sequencing technology, for analysis of microbial communities in fermented foods. We present a guideline for integrated molecular analysis of food microbial ecology and a starting point for implementing next-generation analysis of food systems.