Microbiome Assembly in Fermented Foods.

Area of Science:

• Microbiology
• Ecology
• Evolutionary Biology

Background:

• Fermented foods and beverages have been consumed for millennia, offering unique flavors, extended shelf-life, and nutritional advantages due to microbial activity.
• Recent microbial sequencing surveys have detailed diversity patterns in ferments across various contexts, yet a mechanistic understanding of microbiome assembly is still developing.

Purpose of the Study:

• To investigate the ecological and evolutionary processes governing the assembly of microbial communities in fermented foods.
• To apply ecological and evolutionary frameworks to understand microbiome dynamics in specific fermented food systems.

Main Methods:

• Utilized three distinct fermented foods (surface-ripened cheese, sourdough starters, fermented vegetables) as case studies.
• Combined in situ microbial sequencing surveys with in vitro experimental models.
• Employed an ecological and evolutionary framework to analyze community assembly.

Main Results:

• Identified key ecological processes including dispersal, selection, diversification, and genetic drift as drivers of microbial community diversity in ferments.
• Demonstrated how these processes interact to shape the structure of fermented food microbiomes.
• Provided a mechanistic understanding of microbiome assembly in diverse fermented food products.

Conclusions:

• Ecological and evolutionary theories offer valuable insights into the assembly and diversity of fermented food microbiomes.
• This understanding can inform novel strategies for managing and optimizing fermented food production from farm to ferment.
• Future research can leverage ecological models to enhance control over fermented food microbial ecosystems.