Tag: co-occurrence networks
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Ecological factors drive microbial communities in culturally diverse fermented foods
Introduction Traditional fermented foods from Nepal, South Korea, Ethiopia, and beyond are vibrant archives of microbial life. Researchers analyzed 90 samples across 24 food types — including vegetables, legumes, cereals, dairy, meat, and seafood — to understand what ecological factors drive the microbial communities that give these ferments their unique flavors, textures, and health implications.…
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Ecological Drivers of Microbial Communities in Culturally Diverse Fermented Foods
Introduction: A Global Look at Traditional Ferments Traditional fermented foods are more than culinary staples; they are living ecosystems shaped by culture, environment, and time. From Nepal’s achars and gundruk to South Korea’s kimchi and oiji, and Ethiopian ayib and injera, these foods showcase a spectrum of substrates—vegetables, legumes, cereals, dairy, meat, and seafood—and a…