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| Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches |
| Guo-qing He, Tong-jie Liu, Faizan A. Sadiq, Jing-si Gu, Guo-hua Zhang |
| College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 310058, China |
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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.
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Received: 03 April 2016
Published: 05 April 2017
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