Tag: substrate effects
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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 Diverse Traditional Ferments
Introduction: A Global Look at Traditional Fermentation Traditional fermented foods across Asia and Africa capture a remarkable spectrum of microbial life, from the tang of lab-borne LABs to the savory notes shaped by yeasts and molds. In a study sampling 90 foods spanning 24 types from Nepal, South Korea, Ethiopia, and Kazakhstan, researchers explored how…