Teagasc Food Research Centre, Moorepark, Fermoy, Cork and APC Microbiome Ireland, P61 C996, Ireland.
Broad Institute of MIT and Harvard, Cambridge, MA 02142, USA.
FEMS Microbiol Rev. 2023 Mar 10;47(2). doi: 10.1093/femsre/fuad001.
Molecular technologies, including high-throughput sequencing, have expanded our perception of the microbial world. Unprecedented insights into the composition and function of microbial communities have generated large interest, with numerous landmark studies published in recent years relating the important roles of microbiomes and the environment-especially diet and nutrition-in human, animal, and global health. As such, food microbiomes represent an important cross-over between the environment and host. This is especially true of fermented food microbiomes, which actively introduce microbial metabolites and, to a lesser extent, live microbes into the human gut. Here, we discuss the history of fermented foods, and examine how molecular approaches have advanced research of these fermented foods over the past decade. We highlight how various molecular approaches have helped us to understand the ways in which microbes shape the qualities of these products, and we summarize the impacts of consuming fermented foods on the gut. Finally, we explore how advances in bioinformatics could be leveraged to enhance our understanding of fermented foods. This review highlights how integrated molecular approaches are changing our understanding of the microbial communities associated with food fermentation, the creation of unique food products, and their influences on the human microbiome and health.
分子技术，包括高通量测序，已经扩展了我们对微生物世界的认识。对微生物群落的组成和功能的前所未有的深入了解产生了浓厚的兴趣，近年来发表了许多具有里程碑意义的研究，这些研究表明微生物组和环境——特别是饮食和营养——在人类、动物和全球健康中的重要作用。因此，食品微生物组是环境和宿主之间的重要交叉点。发酵食品微生物组更是如此，它们积极地将微生物代谢物（在较小程度上还有活微生物）引入人类肠道。在这里，我们讨论了发酵食品的历史，并研究了分子方法在过去十年中如何促进了这些发酵食品的研究。我们强调了各种分子方法如何帮助我们了解微生物塑造这些产品特性的方式，并总结了食用发酵食品对肠道的影响。最后，我们探讨了生物信息学的进展如何能够增强我们对发酵食品的理解。本综述强调了综合分子方法如何改变我们对与食品发酵、独特食品产品的创造以及它们对人类微生物组和健康的影响相关的微生物群落的理解。
