Omics in traditional vegetable fermented foods and beverages

Abstract

For a long time, food microbiota has been studied using traditional microbiological techniques. With the arrival of molecular or culture-independent techniques, a strong understanding of microbiota dynamics has been achieved. However, analyzing the functional role of microbial communities is not an easy task. The application of omics sciences to the study of fermented foods would provide the metabolic and functional understanding of the microbial communities and their impact on the fermented product, including the molecules that define its aroma and flavor, as well as its nutritional properties. Until now, most omics studies have focused on commercial fermented products, such as cheese, wine, bread and beer, but traditional fermented foods have been neglected. Therefore, the information that allows to relate the present microbiota in the food and its properties remains limited. In this review, reports on the applications of omics in the study of traditional fermented foods and beverages are reviewed to propose new ways to analyze the fermentation phenomena.

Keywords:

• Metagenomics
• proteomics
• metabolomics
• foodomics
• traditional fermented foods

Additional information

Funding

Jocelin Rizo is student in the Ph.D. in Biological Sciences at UNAM, she is supported by personal grant from Consejo Nacional de Ciencia y Tecnología, México. This work was supported by DGAPA, UNAM grant IN223917.