Table of contents Chapter 1 Introduction Chapter 2 Microbial communities from spontaneously fermented foods as model system to study eco-evolutionary dynamics. Chapter 3 Robust sampling and preservation of DNA for microbial community profiling in field experiments. Chapter 4 Microbial population dynamics during traditional production of Mabisi, a spontaneously fermented milk product from Zambia. A field trial. Chapter 5 Does change in bacterial species composition of natural communities reflect adaptation to a new environment? Chapter 6 Bacterial community dynamics in Lait caillé, a traditional product of spontaneous fermentation from Senegal.