Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …

Mutations, the fuel of evolution, are first manifested as rare DNA changes within a population
of cells. Although next-generation sequencing (NGS) technologies have revolutionized the …

Complex microbiomes are part of the food we eat and influence our own microbiome, but
their diversity remains largely unexplored. Here, we generated the open access …

Microorganisms play a crucial and unique role in fish and fish product safety. The presence
of human pathogens and the formation of histamine caused by spoilage bacteria make the …

Abstract Next Generation Sequencing (NGS) combined with powerful bioinformatic
approaches are revolutionising food microbiology. Whole genome sequencing (WGS) of …

Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed
beneficial properties. The microbial community of Kombucha tea consists of bacteria and …

Traditional fermented foods are of major importance with respect to the socio-economic
growth, food security, nutrition, and health of African consumers. In several African countries …

Lactic acid bacteria (LAB) play pivotal roles in the preservation and fermentation of forage
crops in spontaneous or inoculated silages. Highlights of silage LAB over the past decades …

Black glutinous rice wine (BGRW) is a popular traditional Chinese rice wine; however, the
flavors profiles associated with microbiota changes during its fermentation have not yet been …

The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral
populations, among which lactic acid bacteria (LAB) are majority components with a …