engleski

Diversity and Dynamics of Bacterial Communities in Spontaneously Fermented Food Ecosystem

Spontaneously fermented sausages and cheeses produced by traditional techniques are recognized and appreciated as highly valuable food products. They are characterized by unique aroma that is a consequence of complex microbial metabolic activities and interactions. Spontaneously fermented food can be the sources of new presumptive starter or bioprotective strains but can also support the growth of undesirable microbes and can give rise to hygienic and safety concerns due to the absence of pasteurization, variability of used ingredients and additives or production conditions. A close monitoring of bacterial communities and reliable identification of beneficial and pathogenic microbiota is therefore crucial in order to maintain the quality and safety of “ready to eat” food matrix. Traditionally, the occurrence of microorganisms in food has been studied by culture-based methods. Nevertheless, it is well recognized that these methods can not reveal bacterial richness and evenness since artisan food may harbor complex consortia of microorganisms of which only a minor part can be easily isolated. Recent advances in the sequencing technology, such as the development of fast and massive sequencing approach (next generation sequencing - NGS), has been described as promising tool as it can detect unique sequences in food matrix such tracing the fast changes in a microbial communities structure over the fermentation and ripening process. However, as no methods in microbiology is without any biases, combined toolbox is proposed to analyze the shifts in microbial communities and to identify dominant members during the aging of spontaneously fermented food products such to select for potential starter or bioprotective cultures and/ or to monitor spoilage and pathogenic microbiota.

bacterial diversity; culture independant and dependant methods; spontaneously fermented food

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