Mannaa Mohamed, Han Gil, Seo Young-Su, Park Inmyoung
Department of Integrated Biological Science, Pusan National University, Busan 46241, Korea.
Department of Plant Pathology, Cairo University, Giza 12613, Egypt.
Foods. 2021 Nov 18;10(11):2861. doi: 10.3390/foods10112861.
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.
自古以来，人们就通过食品发酵来改善食品的感官特性并延长其保质期。本综述讨论了发酵过程，多年来，该过程已取得显著进展，从依赖天然微生物和自然发酵发展到回接发酵和使用发酵剂。包括使用CRISPR/Cas9进行基因组编辑在内的现代生物技术方法已得到研究，并有望改进发酵过程。下一代测序技术的发明和宏组学工具的兴起，增进了我们对参与食品发酵的微生物群落及其功能作用的认识。本文综述了宏组学技术在理解发酵过程中的贡献和潜在优势，以及利用多组学方法研究食品发酵微生物群落的近期研究实例。食品发酵研究的最新技术进展，为食品发酵实践中的古老智慧提供了新的见解，例如选择合适的底物和发酵条件可产生理想的特性。本综述旨在激发关于发酵过程及相关微生物群落的研究，以高效、可持续地生产发酵食品。文中还强调了分子工具和综合多组学方法的最新进展的前景和实用性。
