Bacteria assigned to the genus Weissella are Gram-positive, catalase-negative, non-
endospore forming cells with coccoid or rod-shaped morphology (Collins et al.,; Björkroth et …

Following recent trends in environmental microbiology, food microbiology has benefited
from the advances in molecular biology and adopted novel strategies to detect, identify, and …

Wine grapes present a unique biogeography model, wherein microbial biodiversity patterns
across viticultural zones not only answer questions of dispersal and community …

This review describes the recent advances in the study of food microbial ecology, with a
focus on food fermentations. High‐throughput sequencing (HTS) technologies have been …

As 16S rRNA gene targeted massively parallel sequencing has become a common tool for
microbial diversity investigations, numerous advances have been made to minimize the …

Bacterial communities that enrich in high‐temperature Daqu are important for the Chinese
maotai‐flavor liquor brewing process. However, the bacterial communities in three different …

Kimchi, a traditional food in the Korean culture, is made from vegetables by fermentation. In
this study, metagenomic approaches were used to monitor changes in bacterial populations …

Fermentation is a traditional food preservation method and is widely used for improving food
safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced …

Background Bacterial vaginosis (BV) is an ecological disorder of the vaginal microbiota that
affects millions of women annually, and is associated with numerous adverse health …

The bacterial diversity involved in food fermentations is one of the most important factors
shaping the final characteristics of traditional foods. Knowledge about this diversity can be …