title: Review: Diversity of Microorganisms in Global Fermented Foods and Beverages.
abstract: Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups ("phylotypes") may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world.
authors.affiliation: Department of Microbiology, School of Life Sciences, Sikkim University Tadong, India.
authors.forename: Jyoti P
authors.initials: JP
authors.lastname: Tamang
authors.affiliation: Department of Animal Science and Technology, National Taiwan University Taipei, Taiwan.
authors.forename: Koichi
authors.initials: K
authors.lastname: Watanabe
authors.affiliation: Advance Green Energy and Environment Institute, Handong Global University Pohang-si, South Korea.
authors.forename: Wilhelm H
authors.initials: WH
authors.lastname: Holzapfel
keywords: Bacillus; LAB; filamentous molds; global fermented foods; yeasts