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Microbial interactions in food fermentations
Melissa Ivey1, Mara Massel, Trevor G Phister
1Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC, USA.
Annual Review of Food Science and Technology
|November 30, 2012
Summary
Understanding microbial interactions is key to successful food fermentations. This review explores trophic and signaling mechanisms driving microbial communities in fermented foods.
Area of Science:
- Food science
- Microbiology
- Fermentation technology
Background:
- Microbial interactions are crucial for food fermentation success and safety.
- Microbial succession in fermentations is well-documented, but interaction mechanisms remain unclear.
Purpose of the Study:
- To review mechanisms of microbial interaction in food fermentations.
- To examine the role of these interactions in dominant food fermentation microbiota.
Main Methods:
- Literature review of microbial interaction mechanisms.
- Analysis of trophic interactions and cell signaling pathways.
- Examination of microbiota in various food fermentations.
Main Results:
- Microbial interactions encompass trophic exchanges and cell signaling.
- These interactions shape the dominant microbial communities in fermented foods.
Conclusions:
- Elucidating microbial interactions is vital for controlling and optimizing food fermentations.
- Further research into interaction mechanisms will enhance fermentation safety and quality.
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