Microbial ecology of fermented foods

Abstract

Abstract Over thousands of years, a wide variety of food fermentations in human diets have developed in different geographical regions, cultures, and traditions. The desirable conversions of food components that occur during fermentation rely on a diverse array of microorganisms, which interact with one another and with their environments. Notably, many yeast, bacterial, and filamentous fungal taxa are key members of the microbiomes of fermented food products. Strategies employed by these microorganisms to ensure their survival typically include maximising reproductive rates, and this affects patterns of microbial succession and key metabolic dependencies. The principles of microbial ecology can be used to understand growth, activity, and interactions in these diverse communities. In this review, we summarize the historical significance and factors influencing key microbial functions in palm wine, wine, sourdough, and tempeh, selected for their varied raw materials and fermentation techniques. Despite differences, in fermented foods abiotic and environmental influences from natural or human-controlled sources act to define a food’s microbial ecology and therefore the final product’s properties. Modern production of traditional and novel foods by microbes should consider the principles of microbial ecology to understand and control fermentation outcomes.