scholarly journals Quantifying the biases in metagenome mining for realistic assessment of microbial ecology of naturally fermented foods

2016 ◽  
Vol 6 (1) ◽  
Author(s):  
Santosh Keisam ◽  
Wahengbam Romi ◽  
Giasuddin Ahmed ◽  
Kumaraswamy Jeyaram
Keyword(s):  
Microbial Ecology ◽  
Fermented Foods ◽  
Realistic Assessment ◽  
Metagenome Mining

scholarly journals From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix

J ◽  
2020 ◽  
Vol 3 (1) ◽  
pp. 9-19 ◽  
Author(s):  
Mattia Pia Arena ◽  
Pasquale Russo ◽  
Giuseppe Spano ◽  
Vittorio Capozzi
Keyword(s):  
Microbial Diversity ◽  
Microbial Ecology ◽  
Scientific Community ◽  
Review Paper ◽  
Chemical Diversity ◽  
Fermented Foods ◽  
Quality Improvements ◽  
Model Matrix ◽  
Food And Beverage ◽  
Food Matrices

Since millennia, humankind has exploited microbial diversity associated to give food matrices in order to obtain fermented foods and beverages, resulting in products with improved quality and extended shelf life. This topic has received deserved and continuous interest in the scientific community, for the reason of its significance as a driver of innovation in the food and beverage sector. In this review paper, using sourdough as a model matrix, we provide some insights into the field, testifying the relevance as a transdisciplinary subject. Firstly, we encompassed the prokaryotic and eukaryotic microbial diversity associated with the sourdough ecosystems. The importance of this micro-biodiversity in the light of flour-related chemical diversity was examined. Finally, we highlighted the increasing interest in microbial-based applications oriented toward biocontrol solution in the field of sourdough-based products (i.e., bread).

scholarly journals Research strategies for microbial ecology of traditional chinese fermented foods

2019 ◽  
Vol 49 (5) ◽  
pp. 575-584
Author(s):  
XiaoJuan ZHANG ◽  
ZhenMing LU ◽  
LiJuan CHAI ◽  
JinSong SHI ◽  
ZhengHong XU
Keyword(s):  
Microbial Ecology ◽  
Fermented Foods ◽  
Research Strategies

scholarly journals On Pickles: Biological and Sociocultural Links Between Fermented Foods and the Human Gut Microbiome

2021 ◽  
Author(s):  
Andrew Flachs ◽  
Joseph Orkin
Keyword(s):  
Microbial Ecology ◽  
Bacterial Flora ◽  
Human Microbiome ◽  
Food Products ◽  
Food Samples ◽  
Fermented Food ◽  
Fermented Foods ◽  
Stool Samples ◽  
Probiotic Microbes ◽  
Microbiological Data

Abstract BackgroundThe composition of the human microbiome varies considerably in diversity and density across communities as a function of the foods we eat and the places we live. While all foods contain microbes, humans directly shape this microbial ecology through fermentation. Fermented foods are produced from microbial reactions that depend on local environmental conditions, fermentation practices, and the manner in which foods are prepared and consumed. These interactions are of special interest to ethnobiologists because they link investigations of how people shape and know the world around them to local knowledge, food traditions, local flora, and microbial taxa. MethodsIn this manuscript, we report on data collected at a fermentation revivalist workshop in Tennessee. To ask how fermentation traditions are learned and influence macro and micro ecologies, we conducted interviews and participated in a four-day craft fermentation workshop, and then collected both fermented food products and stool samples from workshop participants eating those fermented foods. ResultsWe identified ten major themes comprised of 29 sub-themes drawn from 326 marked codes in the transcripts. In combination, this analysis allowed us to summarize key experiences with fermentation, particularly those related to a sense of authenticity, place, health, and the discovery of tactile work. From the 605 ASVs shared between food and fecal samples, we identified 25 candidate ASVs that are suspected to have been transmitted from fermented food samples to the gut microbiomes of the workshop participants. Our results indicate that many of the foods prepared and consumed during the workshop were rich sources of probiotic microbes. ConclusionsBy combining these qualitative social and quantitative microbiological data, we suggest that variation in culturally-informed fermentation practices introduces variation in bacterial flora even among very similar foods, and that these food products can influence gut microbial ecology.

scholarly journals On pickles: biological and sociocultural links between fermented foods and the human gut microbiome

2021 ◽  
Vol 17 (1) ◽  
Author(s):  
Andrew Flachs ◽  
Joseph D. Orkin
Keyword(s):  
Microbial Ecology ◽  
Bacterial Flora ◽  
Human Microbiome ◽  
Food Products ◽  
Food Samples ◽  
Fermented Food ◽  
Fermented Foods ◽  
Stool Samples ◽  
Probiotic Microbes ◽  
Microbiological Data

Abstract Background The composition of the human microbiome varies considerably in diversity and density across communities as a function of the foods we eat and the places we live. While all foods contain microbes, humans directly shape this microbial ecology through fermentation. Fermented foods are produced from microbial reactions that depend on local environmental conditions, fermentation practices, and the manner in which foods are prepared and consumed. These interactions are of special interest to ethnobiologists because they link investigations of how people shape and know the world around them to local knowledge, food traditions, local flora, and microbial taxa. Methods In this manuscript, we report on data collected at a fermentation revivalist workshop in Tennessee. To ask how fermentation traditions are learned and influence macro and micro ecologies, we conducted interviews with eleven people and participated in a four-day craft fermentation workshop. We also collected 46 fermented food products and 46 stool samples from workshop participants eating those fermented foods. Results We identified ten major themes comprised of 29 sub-themes drawn from 326 marked codes in the transcripts. In combination, this analysis allowed us to summarize key experiences with fermentation, particularly those related to a sense of authenticity, place, health, and the discovery of tactile work. From the 605 amplicon sequence variants (ASVs) shared between food and fecal samples, we identified 25 candidate ASVs that are suspected to have been transmitted from fermented food samples to the gut microbiomes of the workshop participants. Our results indicate that many of the foods prepared and consumed during the workshop were rich sources of probiotic microbes. Conclusions By combining these qualitative social and quantitative microbiological data, we suggest that variation in culturally informed fermentation practices introduces variation in bacterial flora even among very similar foods, and that these food products can influence gut microbial ecology.

393. Airborne Microbial Ecology in an Underground Coal Mine

2002 ◽  
Author(s):  
C. Rao ◽  
J. Martin ◽  
J. Cocalis
Keyword(s):  
Microbial Ecology ◽  
Coal Mine ◽  
Underground Coal Mine

Microbial ecology: from local to global scales

2008 ◽  
Vol 53 (1) ◽  
pp. 3-11 ◽  
Author(s):  
J Kuparinen ◽  
H Galvão
Keyword(s):  
Microbial Ecology

0490 - The microbial ecology of food and drug metabolism in the gut

2018 ◽  
Author(s):  
Libusha Kelly ◽  
Leah Guthrie
Keyword(s):  
Drug Metabolism ◽  
Microbial Ecology
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