Non‐gene‐editing microbiome engineering (NgeME) is the rational design and control of
natural microbial consortia to perform desired functions. Traditional NgeME approaches use …

Backround The modern dietary trends have led to a continuously increasing demand for
seafood. Both high quality and extended shelf-life of seafood is required to satisfy the …

Cheese fermentation and flavour formation are the result of complex biochemical reactions
driven by the activity of multiple microorganisms. Here, we studied the roles of microbial …

Fermented foods have been the focus of ever greater interest as a consequence of
purported health benefits. Indeed, it has been suggested that consumption of these foods …

Molecular technologies, including high-throughput sequencing, have expanded our
perception of the microbial world. Unprecedented insights into the composition and function …

This study analyzed the microbiomes of 23 Chinese koumiss samples using deep
metagenomic sequencing, as well as metagenome datasets of 20 nunu, 18 kefir, and 12 …

Despite their many cultural, culinary, and health benefits, fermented foods may amplify and
disseminate antimicrobial resistance in our food supply. This review summarizes our current …

Fermented foods often have attractive flavor characteristics to meet various human
demands. An ever-challenging target is the production of fermented foods with equal flavor …

Background Fermented foods are considered to be beneficial for human health. Secondary
metabolites determined by biosynthetic gene clusters (BGCs) are precious bioactive …

Highlights•Integration tools are needed to decipher what happens in a complex food
ecosystem.•An extensive culture based methodology is necessary to maintain microbial …