Abstract
Four to five thousand varieties of fermented foods and beverages are consumed in the world. Microbial diversity of fermented food products is dependent on several factors such as raw material, geographical origin, and fermentation process. The majority of cereal- and meat-based fermented products use natural fermentations, which involve lactic acid bacteria (LAB). Identification of microbiota associated with these products is vital to meet quality, safety, and regulatory requirements. In the past, conventional approaches were extensively used to identify LAB, which are being replaced by emerging accurate, efficient, and reliable molecular identification tools. Sourdough, a typical fermented cereal product, mainly contains four LAB genera (Lactobacillus, Leuconostoc, Pediococcus, and Weissella) whereas LAB species identified in traditional fermented sausages are Lb. sakei, Lb. curvatus, and Lb. plantarum. The choice of molecular identification approach must be carefully analyzed for advantages and limitations by considering factors such as product or target LAB species.
Original language | English |
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Title of host publication | Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity and Traceability |
Editors | Aly F. El Sheikha, Robert Levin, Jianping Xu |
Place of Publication | U.S. |
Publisher | John Wiley & Sons |
Pages | 261-283 |
Number of pages | 23 |
ISBN (Electronic) | 9781119374619 |
ISBN (Print) | 9781119374602 |
DOIs | |
Publication status | Published - 2018 |