Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota

Food fermentation has been practised since ancient times to improve sensory properties and food preservation. This review discusses the process of fermentation, which has undergone remarkable improvement over the years, from relying on natural microbes and spontaneous fermentation to back-slopping a...

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Autores principales:	Mohamed Mannaa, Gil Han, Young-Su Seo, Inmyoung Park
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fermented food microbiome multi-omics Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/5b52d4de3f2d4c89bdf7ad3c4fe4e553
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spelling	oai:doaj.org-article:5b52d4de3f2d4c89bdf7ad3c4fe4e5532021-11-25T17:36:31ZEvolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota10.3390/foods101128612304-8158https://doaj.org/article/5b52d4de3f2d4c89bdf7ad3c4fe4e5532021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2861https://doaj.org/toc/2304-8158Food fermentation has been practised since ancient times to improve sensory properties and food preservation. This review discusses the process of fermentation, which has undergone remarkable improvement over the years, from relying on natural microbes and spontaneous fermentation to back-slopping and the use of starter cultures. Modern biotechnological approaches, including genome editing using CRISPR/Cas9, have been investigated and hold promise for improving the fermentation process. The invention of next-generation sequencing techniques and the rise of meta-omics tools have advanced our knowledge on the characterisation of microbiomes involved in food fermentation and their functional roles. The contribution and potential advantages of meta-omics technologies in understanding the process of fermentation and examples of recent studies utilising multi-omics approaches for studying food-fermentation microbiomes are reviewed. Recent technological advances in studying food fermentation have provided insights into the ancient wisdom in the practice of food fermentation, such as the choice of substrates and fermentation conditions leading to desirable properties. This review aims to stimulate research on the process of fermentation and the associated microbiomes to produce fermented food efficiently and sustainably. Prospects and the usefulness of recent advances in molecular tools and integrated multi-omics approaches are highlighted.Mohamed MannaaGil HanYoung-Su SeoInmyoung ParkMDPI AGarticlefermented foodmicrobiomemulti-omicsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2861, p 2861 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fermented food microbiome multi-omics Chemical technology TP1-1185
spellingShingle	fermented food microbiome multi-omics Chemical technology TP1-1185 Mohamed Mannaa Gil Han Young-Su Seo Inmyoung Park Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota
description	Food fermentation has been practised since ancient times to improve sensory properties and food preservation. This review discusses the process of fermentation, which has undergone remarkable improvement over the years, from relying on natural microbes and spontaneous fermentation to back-slopping and the use of starter cultures. Modern biotechnological approaches, including genome editing using CRISPR/Cas9, have been investigated and hold promise for improving the fermentation process. The invention of next-generation sequencing techniques and the rise of meta-omics tools have advanced our knowledge on the characterisation of microbiomes involved in food fermentation and their functional roles. The contribution and potential advantages of meta-omics technologies in understanding the process of fermentation and examples of recent studies utilising multi-omics approaches for studying food-fermentation microbiomes are reviewed. Recent technological advances in studying food fermentation have provided insights into the ancient wisdom in the practice of food fermentation, such as the choice of substrates and fermentation conditions leading to desirable properties. This review aims to stimulate research on the process of fermentation and the associated microbiomes to produce fermented food efficiently and sustainably. Prospects and the usefulness of recent advances in molecular tools and integrated multi-omics approaches are highlighted.
format	article
author	Mohamed Mannaa Gil Han Young-Su Seo Inmyoung Park
author_facet	Mohamed Mannaa Gil Han Young-Su Seo Inmyoung Park
author_sort	Mohamed Mannaa
title	Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota
title_short	Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota
title_full	Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota
title_fullStr	Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota
title_full_unstemmed	Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota
title_sort	evolution of food fermentation processes and the use of multi-omics in deciphering the roles of the microbiota
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/5b52d4de3f2d4c89bdf7ad3c4fe4e553
work_keys_str_mv	AT mohamedmannaa evolutionoffoodfermentationprocessesandtheuseofmultiomicsindecipheringtherolesofthemicrobiota AT gilhan evolutionoffoodfermentationprocessesandtheuseofmultiomicsindecipheringtherolesofthemicrobiota AT youngsuseo evolutionoffoodfermentationprocessesandtheuseofmultiomicsindecipheringtherolesofthemicrobiota AT inmyoungpark evolutionoffoodfermentationprocessesandtheuseofmultiomicsindecipheringtherolesofthemicrobiota
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Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota

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