Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

Chinese Baijiu, the national liquor of China, is also one of the world-renowned distilled
spirits. Jiuqu, a fermentation starter, is the masterpiece of traditional food biotechnology with …

The microbial communities present within fermented foods are diverse and dynamic,
producing a variety of metabolites responsible for the fermentation processes, imparting …

Listeria monocytogenes continues to pose a food safety risk in ready‐to‐eat foods, including
fresh and soft/semisoft cheeses. Despite L. monocytogenes being detected regularly along …

The gut microbes interact with each other as well as host, influencing human health and
some diseases. Many gut commensals and food originated bacteria produce bacteriocins …

Traditionally, fermentation was used to preserve the shelf life of food. Currently, in addition to
favouring food preservation, well standardized and controlled industrial processes are also …

This review article offers a comprehensive overview of the current understanding of using
metagenomic tools in food microbiome research. It covers the scientific foundation and …

Traditional fermented beverages have been consumed worldwide for centuries. Such is the
case of “Chicha de siete semillas” which is originally from the province of Huanta, in …

Metagenomics is a powerful tool to study and understand the microbial dynamics that occur
during food fermentation and allows to close the link between microbial diversity and final …

The study of the food microbiome has gained considerable interest in recent years, mainly
due to the wide range of applications that can be derived from the analysis of metagenomes …