Advances in Microbial Fermentation and Fermented Food for Health

Behera, Sudhanshu S.; Bal, Pankajini; Das, Subhra; Panda, Smita H.; Mohanty, Nakulananda

doi:10.1007/978-3-319-74820-7_3

Cited by 2 publications

(1 citation statement)

References 62 publications

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“…Foods with added benefits beyond their nutritional value that possibly contribute to overall health and wellbeing are referred to as functional foods, with many fermented foods falling under this category. The market value of fermented functional foods continues to increase annually, achieving its most rapid growth in recent years (Behera et al 2018;Shahbandeh 2019). Despite this growth, the further development and marketing of fermented functional foods may be limited by a lack of sufficient research to provide the evidence base required for robust health or functional claims.…”

Section: Health Benefitsmentioning

confidence: 99%

Bioinformatic approaches for studying the microbiome of fermented food

Walsh

Coakley

Walsh

et al. 2022

Critical Reviews in Microbiology

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High-throughput DNA sequencing-based approaches continue to revolutionise our understanding of microbial ecosystems, including those associated with fermented foods. Metagenomic and metatranscriptomic approaches are state-of-the-art biological profiling methods and are employed to investigate a wide variety of characteristics of microbial communities, such as taxonomic membership, gene content and the range and level at which these genes are expressed. Individual groups and consortia of researchers are utilising these approaches to produce increasingly large and complex datasets, representing vast populations of microorganisms. There is a corresponding requirement for the development and application of appropriate bioinformatic tools and pipelines to interpret this data. This review critically analyses the tools and pipelines that have been used or that could be applied to the analysis of metagenomic and metatranscriptomic data from fermented foods. In addition, we critically analyse a number of studies of fermented foods in which these tools have previously been applied, to highlight the insights that these approaches can provide.

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Section: Health Benefitsmentioning

confidence: 99%