Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods

• Published in: Foods 2023-07, Vol.12 (14), p.2691
• Main Authors: Wang, Jiaxuan, Hao, Shuyue, Ren, Qing
• Format: Article
• Language: English
• Subjects: Amino acids; Analysis; Bacteria; E coli; Ecosystem biology; Fermentation; Fermented food; Flavors; Food; Food science; high-throughput sequencing; Laboratories; Life sciences; Metabolism; Microbial activity; microbial diversity; Microbiology; Microorganisms; Molecular biology; Natural environment; Nature; Nutrients; pure culture methods; Raw materials; Research methods; Resource development; Review; RNA polymerase; Scientists; traditional Chinese fermented foods; uncultured microorganisms
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12142691

Traditional Chinese fermented foods are diverse and loved by people for their rich nutrition and unique flavors. In the fermentation processes of these foods, the microorganisms in the fermentation systems play a crucial role in determining the flavor and quality. Currently, some microorganisms in the fermentation systems of traditional Chinese fermented foods are in a state of being unculturable or difficult to culture, which hinders the comprehensive analysis and resource development of the microbial communities in the fermentation systems. This article provides an overview of the uncultured microorganisms in the natural environment, in the fermentation systems of traditional Chinese fermented foods, and the research methods for studying such microorganisms. It also discusses the prospects of utilizing the uncultured microorganisms in the fermentation systems of traditional Chinese fermented foods. The aim is to gain a comprehensive understanding of the microbial diversity and uncultured microorganisms in the fermentation systems of traditional Chinese fermented foods in order to better exploit and utilize these microorganisms and promote the development of traditional Chinese fermented foods.