title: Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches.
abstract: Chinese traditional fermented foods have a very long history dating back thousands of years and have become an indispensable part of Chinese dietary culture. A plethora of research has been conducted to unravel the composition and dynamics of microbial consortia associated with Chinese traditional fermented foods using culture-dependent as well as culture-independent methods, like different high-throughput sequencing (HTS) techniques. These HTS techniques enable us to understand the relationship between a food product and its microbes to a greater extent than ever before. Considering the importance of Chinese traditional fermented products, the objective of this paper is to review the diversity and dynamics of microbiota in Chinese traditional fermented foods revealed by HTS approaches.
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.|Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 310058, China.
authors.forename: Guo-Qing
authors.initials: GQ
authors.lastname: He
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.|Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 310058, China.
authors.forename: Tong-Jie
authors.initials: TJ
authors.lastname: Liu
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.|Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 310058, China.
authors.forename: Faizan A
authors.initials: FA
authors.lastname: Sadiq
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.|Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 310058, China.
authors.forename: Jing-Si
authors.initials: JS
authors.lastname: Gu
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.|Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 310058, China.
authors.forename: Guo-Hua
authors.initials: GH
authors.lastname: Zhang
mesh_terms: D019342:Acetic Acid; D000434:Alcoholic Beverages / Q000382:microbiology; D044822:Biodiversity; D001939:Bread / Q000382:microbiology; D002681:China; D043302:Cultured Milk Products / Q000382:microbiology; D004032:Diet; D005285:Fermentation; D005516:Food Microbiology; D059014:High-Throughput Nucleotide Sequencing / Q000379:methods; D006801:Humans; D059013:Microbial Consortia / Q000235:genetics; D013662:Tea / Q000382:microbiology
chemical_list: D013662:Tea; D019342:Acetic Acid
keywords: Chinese traditional fermented foods; Microbiota; High-throughput sequencing