Abstract
Fermentation is one of the oldest methods of food processing and accounts for a substantial proportion of human foods, including not only staple foods such as bread, cereal porridges or fermented legumes but also fermented vegetables, meats, fish and dairy, alcoholic beverages as well as coffee, cocoa and condiments such as vinegar, soy sauce and fish sauces. Adding the regional varieties to these diverse product categories makes for an almost immeasurable diversity of fermented foods. The periodic table of fermented foods aims to map this diversity on the 118 entries of the periodic table of chemical elements. While the table fails to represent the diversity of fermented foods, it represents major fermentation substrates, product categories, fermentation processes and fermentation organisms. This communication not only addresses limitations of the graphical display on a “periodic table of fermented foods”, but also identifies opportunities that relate to questions that are facilitated by this graphical presentation: on the origin and purpose of food fermentation, which fermented foods represent “indigenous” foods, differences and similarities in the assembly of microbial communities in different fermentations, differences in the global preferences for food fermentation, the link between microbial diversity, fermentation time and product properties, and opportunities of using traditional food fermentations as template for development of new products.
Key Points
• Fermented foods are produced in an almost immeasurable diversity.
• Fermented foods were mapped on a periodic table of fermented foods.
• This table facilitates identification of communalities and differences of products.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Allahverdi T, Rahimian H, Ravanlou A (2016) First report of bacterial canker in mulberry caused by Citrobacter freundii in Iran. Plant Dis 100:1774
Anonymous Ethnic Cuisines | Encyclopedia.com. (2021) https://www.encyclopedia.com/food/encyclopedias-almanacs-transcripts-and-maps/ethnic-cuisines. Accessed 17 Aug 2021
Arora K, Ameur H, Polo A, Di Cagno R, Rizzello CG, Gobbetti M (2021) Thirty years of knowledge on sourdough fermentation: a systematic review. Trends Food Sci Technol 108:71–83. https://doi.org/10.1016/J.TIFS.2020.12.008
Arranz-Otaegui A, Carretero LG, Ramsey MN, Fuller DQ, Richter T (2018) Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan. Proc Natl Acad Sci U S A 115:7925–7930. https://doi.org/10.1073/pnas.1801071115
Ashaolu TJ, Reale A (2020) A holistic review on Euro-Asian lactic acid bacteria fermented cereals and vegetables. Microorganisms 8:1176. https://doi.org/10.3390/MICROORGANISMS8081176
Balarew C (2019) The periodic table of chemical elements – history, nature, meaning. Pure Appl Chem 91:2037–2042. https://doi.org/10.1515/PAC-2019-0902
Belleggia L, Aquilanti L, Ferrocino I, Milanović V, Garofalo C, Clementi F, Cocolin L, Mozzon M, Foligni R, Haouet MN, Scuota S, Framboas M, Osimani A (2020) Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring. Food Microbiol 91:103503. https://doi.org/10.1016/J.FM.2020.103503
Bigey F, Segond D, Friedrich A, Guezenec S, Bourgais A, Huyghe L, Agier N, Nidelet T, Sicard D (2021) Evidence for two main domestication trajectories in Saccharomyces cerevisiae linked to distinct bread-making processes. Curr Biol 31:722-732.e5. https://doi.org/10.1016/J.CUB.2020.11.016
Bourdichon F, Budde-Niekiel A, Dubois A, Fritz D, Hatte J-L, Laulund S, McAuliffe O, Ouwehand AC, Yao S, Zgoda A, Zuliani V, Morelli L (2022) Bulletin of the IDF N°514/2022: Inventory of microbial food cultures with safety demonstration in fermented food products – FIL-IDF. https://shop.fil-idf.org/collections/publications/products/bulletin-of-the-idf-n-514-2022-inventory-of-microbial-food-cultures-with-safety-demonstration-in-fermented-food-products. Accessed 26 Mar 2022
Bourdichon F, Casaregola S, Farrokh C, Frisvad JC, Gerds ML, Hammes WP, Harnett J, Huys G, Laulund S, Ouwehand A, Powell IB, Prajapati JB, Seto Y, Ter Schure E, Van Boven A, Vankerckhoven V, Zgoda A, Tuijtelaars S, Hansen EB (2012) Food fermentations: microorganisms with technological beneficial use. Int J Food Microbiol 154:87–97. https://doi.org/10.1016/j.ijfoodmicro.2011.12.030
Brandt MJ (2007) Sourdough products for convenient use in baking. Food Microbiol 24:161–164. https://doi.org/10.1016/j.fm.2006.07.010
Brock TD (1992) Milestones in microbiology. Science Tech Publishers, Madison, Wisconsin
Bronnmann J, Hoffmann J (2017) Product differentiation in the German soft drink market: which attributes matter? 25:968–971 https://doi.org/10.1080/13504851.2017.1388906
Cao Y, Fanning S, Proos S, Jordan K, Srikumar S (2017) A review on the applications of next generation sequencing technologies as applied to food-related microbiome studies. Front Microbiol 0:1829. https://doi.org/10.3389/FMICB.2017.01829
Çetin B (2013) Production of probiotic mixed pickles (Tursu) and microbiological properties. African J Biotechnol 10:14926–14931. https://doi.org/10.4314/ajb.v10i66
Chao SH, Wu RJ, Watanabe K, Tsai YC (2009) Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan. Int J Food Microbiol 135:203–210. https://doi.org/10.1016/J.IJFOODMICRO.2009.07.032
Chen S, Tang J, Fan S, Zhang J, Chen S, Liu Y, Yang Q, Xu Y (2021) Comparison of potent odorants in traditional and modern types of Chinese Xiaoqu liquor (Baijiu) Based on Odor Activity Values and Multivariate Analyses. Foods 2021, Vol 10, Page 2392 10:2392 https://doi.org/10.3390/FOO DS101023 92
Corcoran TH (1963) Roman Fish Sauces. Class J 58:204–210
de Melo Pereira GV, Soccol VT, Brar SK, Neto E, Soccol CR (2017) Microbial ecology and starter culture technology in coffee processing. 57:2775–2788 . https://doi.org/10.1080/10408398.2015.1067759
Duar RM, Frese SA, Lin XB, Fernando SC, Burkey TE, Tasseva G, Peterson DA, Blom J, Wenzel CQ, Szymanski CM, Walter J (2017) Experimental evaluation of host adaptation of Lactobacillus reuteri to different vertebrate species. Appl Environ Microbiol 83:e00132-e217. https://doi.org/10.1128/AEM.00132-17
Duar RM, Lin XB, Zheng J, Martino ME, Grenier T, Pérez-Muñoz ME, Leulier F, Gänzle M, Walter J (2017) Lifestyles in transition: evolution and natural history of the genus Lactobacillus. FEMS Microbiol Rev 41:S27–S48. https://doi.org/10.1093/femsre/fux030
Duchêne S, Holt KE, Weill FX, Le Hello S, Hawkey J, Edwards DJ, Fourment M, Holmes EC (2016) Genome-scale rates of evolutionary change in bacteria. Microb Genomics 2:e000094. https://doi.org/10.1099/MGEN.0.000094
Dumas E, Feurtey A, Rodríguez de la Vega RC, Le Prieur S, Snirc A, Coton M, Thierry A, Coton E, Le Piver M, Roueyre D, Ropars J, Branca A, Giraud T (2020) Independent domestication events in the blue-cheese fungus Penicillium roqueforti. Mol Ecol 29:2639–2660. https://doi.org/10.1111/mec.15359
Franz CMAP, Huch M, Mathara JM, Abriouel H, Benomar N, Reid G, Galvez A, Holzapfel WH (2014) African fermented foods and probiotics. Int J Food Microbiol 190:84–96. https://doi.org/10.1016/j.ijfoodmicro.2014.08.033
de Fusco DO, Madaleno LL, del Bianchi VL, da Bernardo AS, Assis RR, de Teixeira GHA (2019) Development of low-alcohol isotonic beer by interrupted fermentation. Int J Food Sci Technol 54:2416–2424. https://doi.org/10.1111/IJFS.14156
Gadaga TH, Mutukumira AN, Narvhus JA, Feresu SB (1999) A review of traditional fermented foods and beverages of Zimbabwe. Int J Food Microbiol 53:1–11
Gallagher E, Gormley TR, Arendt EK (2004) Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci Technol 15:143–152. https://doi.org/10.1016/j.tifs.2003.09.012
Gallone B, Steensels J, Prahl T, Soriaga L, Saels V, Herrera-Malaver B, Merlevede A, Roncoroni M, Voordeckers K, Miraglia L, Teiling C, Steffy B, Taylor M, Schwartz A, Richardson T, White C, Baele G, Maere S, Verstrepen KJ (2016) Domestication and divergence of Saccharomyces cerevisiae beer yeasts. Cell 166:1397-1410.e16. https://doi.org/10.1016/j.cell.2016.08.020
Gänzle M (2019) Fermented foods. In: Michael P. Doyle MP, Diez-Gonzalez F, Hill C (eds) Food microbiology: fundamentals and frontiers, 5th edn. wiley, 855–900
Gänzle M, Salovaara H (2019) Lactic acid bacteria in cereal-based products. In: Vinderola G, Ouwehand AC, Salminen S, von Wright A (eds) Lactic acid bacteria: Microbiological and functional aspects. CRC Press, Fith Editi, pp 199–213
Gänzle M, Zheng J (2019) Lifestyles of sourdough lactobacilli – do they matter for microbial ecology and bread quality? Int J Food Microbiol 302:15–23. https://doi.org/10.1016/j.ijfoodmicro.2018.08.019
Gänzle MG (2014) Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol 37:2–10. https://doi.org/10.1016/j.fm.2013.04.007
Gänzle MG (2015) Lactic metabolism revisited: Metabolism of lactic acid bacteria in food fermentations and food spoilage. Curr Opin Food Sci 2:106–117. https://doi.org/10.1016/j.cofs.2015.03.001
Gänzle MG (2020) Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies? Curr Opin Food Sci 32:124–132. https://doi.org/10.1016/j.cofs.2020.04.002
Gélinas P (2010) Mapping early patents on baker’s yeast manufacture. Compr Rev Food Sci Food Saf 9:483–497. https://doi.org/10.1111/J.1541-4337.2010.00122.X
Gibbons JG, Salichos L, Slot JC, Rinker DC, McGary KL, King JG, Klich MA, Tabb DL, McDonald WH, Rokas A (2012) The evolutionary imprint of domestication on genome variation and function of the filamentous fungus Aspergillus oryzae. Curr Biol 22:1403–1409. https://doi.org/10.1016/J.CUB.2012.05.033
Greppi A, Rantsiou K, Padonou W, Hounhouigan J, Jespersen L, Jakobsen M, Cocolin L (2013) Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods. Int J Food Microbiol 165:84–88. https://doi.org/10.1016/J.IJFOODMICRO.2013.05.005
Halm M, Lillie A, Sørensen AK, Jakobsen M (1993) Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana. Int J Food Microbiol 19:135–143. https://doi.org/10.1016/0168-1605(93)90179-K
Han BZ, Cao CF, Rombouts FM, Nout MJR (2004) Microbial changes during the production of Sufu - A Chinese fermented soybean food. Food Control 15:265–270. https://doi.org/10.1016/S0956-7135(03)00066-5
Hansen A, Schieberle P (2005) Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects. Trends Food Sci Technol 16:85–94. https://doi.org/10.1016/J.TIFS.2004.03.007
Hayden B, Canuel N, Shanse J (2013) What was brewing in the natufian? An archaeological assessment of brewing technology in the Epipaleolithic. J Archaeol Method Theory 20:102–150. https://doi.org/10.1007/s10816-011-9127-y
Hillmann H, Behr J, Ehrmann MA, Vogel RF, Hofmann T (2016) Formation of kokumi-enhancing γ-glutamyl dipeptides in Parmesan cheese by means of γ-glutamyltransferase activity and stable isotope double-labeling studies. J Agric Food Chem 64:1784–1793. https://doi.org/10.1021/acs.jafc.6b00113
Houghouigan DJ, Nout MJR, Nago CM, Houben JH, Rombouts FM (1993) Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin. Int J Food Microbiol 18:279–287. https://doi.org/10.1016/0168-1605(93)90151-6
Hutkins RW (2019) Microbiology and technology of fermented foods, 2nd Edition. Wiley-Blackwell, Hoboken, New Jersey
Inatsu Y, Nakamura N, Yuriko Y, Fushimi T, Watanasiritum L, Kawamoto S (2006) Characterization of Bacillus subtilis strains in Thua nao, a traditional fermented soybean food in northern Thailand. Lett Appl Microbiol 43:237–242. https://doi.org/10.1111/J.1472-765X.2006.01966.X
Jang DJ, Chung KR, Yang HJ, Kim KS, Kwon DY (2015) Discussion on the origin of kimchi, representative of Korean unique fermented vegetables. J Ethn Foods 2:126–136. https://doi.org/10.1016/J.JEF.2015.08.005
Jans C, Meile L, Kaindi DWM, Kogi-Makau W, Lamuka P, Renault P, Kreikemeyer B, Lacroix C, Hattendorf J, Zinsstag J, Schelling E, Fokou G, Bonfoh B (2017) African fermented dairy products – overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security. Int J Food Microbiol 250:27–36. https://doi.org/10.1016/J.IJFOODMICRO.2017.03.012
Jeewanthi RKC, Paik HD (2018) Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes. J Food Sci Technol 55:4384–4394. https://doi.org/10.1007/s13197-018-3408-3
Jeleń HH, Majcher M, Szwengiel A (2019) Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds. LWT 107:56–63. https://doi.org/10.1016/J.LWT.2019.02.070
Jun Z, Shuaishuai W, Lihua Z, Qilong M, Xi L, Mengyang N, Tong Z, Hongli Z (2018) Culture-dependent and -independent analysis of bacterial community structure in Jiangshui, a traditional Chinese fermented vegetable food. LWT 96:244–250. https://doi.org/10.1016/J.LWT.2018.05.038
Jung JY, Lee SH, Lee HJ, Seo HY, Park WS, Jeon CO (2012) Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation. Int J Food Microbiol 153:378–387. https://doi.org/10.1016/J.IJFOODMICRO.2011.11.030
Kayodé APP, Mertz C, Guyot J-P, Brat P, Mouquet-Rivier C (2013) Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality. J Agric Food Chem 61:1935–1942. https://doi.org/10.1021/JF304967T
Kelleher P, Bottacini F, Mahony J, Kilcawley KN, van Sinderen D (2017) Comparative and functional genomics of the Lactococcus lactis taxon; insights into evolution and niche adaptation. BMC Genomics 18:267. https://doi.org/10.1186/s12864-017-3650-5
Kewuyemi YO, Kesa H, Chinma CE, Adebo OA (2020) Fermented edible insects for promoting food security in Africa. Insects 11:283. https://doi.org/10.3390/INSECTS11050283
Kindstedt P (2012) Cheese and culture : a history of cheese and its place in western civilization. Chelsea Green Pub, London
Kobawila SC, Louembe D, Keleke S, Hounhouigan J, Gamba C (2005) Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo. African J Biotechnol 4:689–696. https://doi.org/10.5897/ajb2005.000-3128
Kwon DY (2015) What is ethnic food? J Ethn Foods 2:1. https://doi.org/10.1016/J.JEF.2015.02.001
Lei V, Jakobsen M (2004) Microbiological characterization and probiotic potential of koko and koko sour water, African spontaneously fermented millet porridge and drink. J Appl Microbiol 96:384–397. https://doi.org/10.1046/j.1365-2672.2004.02162.x
Li Q, Gänzle MG (2020) Host-adapted lactobacilli in food fermentations: impact of metabolic traits of host adapted lactobacilli on food quality and human health. Curr Opin Food Sci 31:71–80. https://doi.org/10.1016/j.cofs.2020.02.002
Lin YL, Wang TH, Lee MH, Su NW (2008) Biologically active components and nutraceuticals in the Monascus-fermented rice: a review. Appl Microbiol Biotechnol 77:965–973. https://doi.org/10.1007/S00253-007-1256-6
Lister J (1877) Introductory address delivered in the Medical Department of King’s College. Br Med J 2:469. https://doi.org/10.1136/BMJ.2.875.465
Liu Z, Li J, Wei B, Huang T, Xiao Y, Peng Z, Xie M, Xiong T (2019a) Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA. Int J Food Microbiol 306 https://doi.org/10.1016/J.IJFOODMICRO.2019a.108271
Liu Z, Peng Z, Huang T, Xiao Y, Li J, Xie M, Xiong T (2019) Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage. Food Microbiol 83:141–149. https://doi.org/10.1016/J.FM.2019.02.012
Lo R, Ho VTT, Bansal N, Turner MS (2018) The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk. Int J Food Microbiol 265:30–39. https://doi.org/10.1016/J.IJFOODMICRO.2017.10.029
Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B, Gänzle M, Kort R, Pasin G, Pihlanto A, Smid EJ, Hutkins RW (2017) Health benefits of fermented foods: microbiota and beyond. Curr Opin Biotechnol 44:94–102. https://doi.org/10.1016/j.copbio.2016.11.010
Marco ML, Sanders ME, Gänzle M, Arrieta MC, Cotter PD, De Vuyst L, Hill C, Holzapfel W, Lebeer S, Merenstein D, Reid G, Wolfe BE (2021) Hutkins RW (2021) The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nat Rev Gastroenterol Hepatol 183(18):196–208. https://doi.org/10.1038/s41575-020-00390-5
Miller ER, Kearns PJ, Niccum BA, Schwartz JOM, Ornstein A, Wolfe BE, O’Mara Schwartz J, Ornstein A, Wolfe BE, Schwartz JOM, Ornstein A, Wolfe BE (2019) Establishment limitation constrains the abundance of lactic acid bacteria in the Napa cabbage phyllosphere. Appl Environ Microbiol 85:e00269-e319. https://doi.org/10.1128/AEM.00269-19
Montemurro M, Pontonio E, Gobbetti M, Rizzello CG (2019) Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours. Int J Food Microbiol 302:47–58. https://doi.org/10.1016/j.ijfoodmicro.2018.08.005
Mortimer I (2009) The time traveler’s guide to medieval England : a handbook for visitors to the fourteenth century. Simon & Schuster, New York
Mu X, Wu Y, Fan W, Wu Q, Wang D (2014) Solid state fermentation alcoholic beverages. In: Chen J, Zhu J (eds) Solid state fermentation for foods and beverages. CRC Press, Boca Raton, pp 288–299
Mugula JK, Nnko SAM, Narvhus JA, Sørhaug T (2003) Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. Int J Food Microbiol 80:187–199
Mukisa I, Nsiimire DG, Byaruhanga YB, Muyanja CMBK, Lansgrud T, Narvhus JA (2010) Obushera: descriptive sensory profiling and consumer acceptability. J Sens Stud 25:190–214. https://doi.org/10.1111/J.1745-459X.2009.00272.X
Mukisa I, Porcellato D, Byaruhanga YB, Muyanja CMBK, Rudi K, Langsrud T, Narvhus JA (2012) The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods. Int J Food Microbiol 160:1–10. https://doi.org/10.1016/J.IJFOODMICRO.2012.09.023
Nguyen DTL, Van Hoorde K, Cnockaert M, De Brandt E, Aerts M, Binh Thanh L, Vandamme P (2013) A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam. Int J Food Microbiol 163:19–27. https://doi.org/10.1016/J.IJFOODMICRO.2013.01.024
Nout MJR (2009) Rich nutrition from the poorest–cereal fermentations in Africa and Asia. Food Microbiol 26:685–692
Nout MJR, Kiers JL (2005) Tempe fermentation, innovation and functionality: update into the third millenium. J Appl Microbiol 98:789–805. https://doi.org/10.1111/J.1365-2672.2004.02471.X
Nout MJR, Motarjemi Y (1997) Assessment of fermentation as a household technology for improving food safety: a joint FAO/WHO workshop. Food Control 8:221–226. https://doi.org/10.1016/S0956-7135(97)00021-2
Nzwalo H, Cliff J (2011) Konzo: from poverty, cassava, and cyanogen intake to toxico-nutritional neurological disease. PLoS Negl. Trop. Dis. 5:e1051
Orla-Jensen S (1919) The lactic acid bacteria. Andr Fred Høst and Son, Copenhagen
Paludan-Müller C, Valyasevi R, Huss HH, Gram L (2002) Genotypic and phenotypic characterization of garlic-fermenting lactic acid bacteria isolated from som-fak, a Thai low-salt fermented fish product. J Appl Microbiol 92:307–314. https://doi.org/10.1046/J.1365-2672.2002.01544.X
Patakova P (2013) Monascus secondary metabolites: production and biological activity. J Ind Microbiol Biotechnol 40:169–181. https://doi.org/10.1007/s10295-012-1216-8
Patra JK, Das G, Paramithiotis S, Shin HS (2016) Kimchi and other widely consumed traditional fermented foods of Korea: a review. Front Microbiol 7:1493. https://doi.org/10.3389/FMICB.2016.01493/BIBTEX
Pavlova AS, Leontieva MR, Smirnova TA, Kolomeitseva GL, Netrusov AI, Tsavkelova EA (2017) Colonization strategy of the endophytic plant growth-promoting strains of Pseudomonas fluorescens and Klebsiella oxytoca on the seeds, seedlings and roots of the epiphytic orchid, Dendrobium nobileLindl. J Appl Microbiol 123:217–232
Phiri S, Schoustra SE, van den Heuvel J, Smid EJ, Shindano J, Linnemann A (2019) Fermented cereal-based Munkoyo beverage: processing practices, microbial diversity and aroma compounds. PLoS ONE 14:e0223501. https://doi.org/10.1371/journal.pone.0223501
Pswarayi F, Gänzle MG (2019) Composition and origin of the fermentation microbiota of mahewu, a Zimbabwean fermented cereal beverage. Appl Environ Microbiol 85:e03130-e3218. https://doi.org/10.1128/AEM.03130-18
Redzepi R, Zilber D (2018) The Noma guide to fermentation : foundations of flavor. Artisan Books, New York, New York
Rowley-Conwy P (2011) Westward Ho! The spread of agriculture from Central Europe to the Atlantic. Curr Anthropol 52:S431–S451. https://doi.org/10.1086/658368
Salama M, Sandine W, Giovannoni S (1991) Development and application of oligonucleotide probes for identification of Lactococcus lactis subsp. cremoris. Appl Environ Microbiol 57:1313–1318. https://doi.org/10.1128/aem.57.5.1313-1318.1991
Schmid M, Iversen C, Gontia I, Stephan R, Hofmann A, Hartmann A, Jha B, Eberl L, Riedel K, Lehner A (2009) Evidence for a plant-associated natural habitat for Cronobacter spp. Res Microbiol 160:608–614. https://doi.org/10.1016/j.resmic.2009.08.013
Skåra T, Axelsson L, Stefánsson G, Ekstrand B, Hagen H (2015) Fermented and ripened fish products in the northern European countries. J Ethn Foods 2:18–24. https://doi.org/10.1016/J.JEF.2015.02.004
Steinkraus KH (1997) Classification of fermented foods: worldwide review of household fermentation techniques. Food Control 8:311–317. https://doi.org/10.1016/S0956-7135(97)00050-9
Ströbele W (2010) Zur Geschichte der Reutlinger Mutschel und ihrer Gebraäuche. https://publikationen.uni-tuebingen.de/xmlui/handle/10900/84636. Accessed 27 Mar 2022
Sun Z, Harris HMB, McCann A, Guo C, Argimón S, Zhang W, Yang X, Jeffery IB, Cooney JC, Kagawa TF, Liu W, Song Y, Salvetti E, Wrobel A, Rasinkangas P, Parkhill J, Rea MC, O’Sullivan O, Ritari J, Douillard FP, Paul Ross R, Yang R, Briner AE, Felis GE, De Vos WM, Barrangou R, Klaenhammer TR, Caufield PW, Cui Y, Zhang H, O’Toole PW (2015) Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera. Nat Commun 6:8322. https://doi.org/10.1038/ncomms9322
Suzuki H, Nakafuji Y, Tamura T (2017) New method to produce kokumi seasoning from protein hydrolysates using bacterial enzymes. J Agric Food Chem 65:10514–10519. https://doi.org/10.1021/ACS.JAFC.7B03690
Tamang B (2010) Tamang JP (2010) In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas. Indian J Microbiol 501(50):93–98. https://doi.org/10.1007/S12088-010-0058-1
Tamang JP, Tamang B, Schillinger U, Franz CMAP, Gores M, Holzapfel WH (2005) Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas. Int J Food Microbiol 105:347–356. https://doi.org/10.1016/J.IJFOODMICRO.2005.04.024
Taulé C, Luizzi H, Beracochea M, Mareque C, Platero R, Battistoni F (2019) The Mo-and Fe-nitrogenases of the endophyte Kosakonia sp. UYSO10 are necessary for growth promotion of sugarcane. Ann Microbiol 69:741–750
Taylor JRN (2016) Fermentation: foods and nonalcoholic Beverages. Encycl Food Grains Second Ed 3–4:183–192. https://doi.org/10.1016/B978-0-12-394437-5.00136-4
Toelstede S, Hofmann T (2008) Quantitative studies and taste re-engineering experiments toward the decoding of the nonvolatile sensometabolome of Gouda cheese. J Agric Food Chem 56:5299–5307. https://doi.org/10.1021/jf800552n
Tsuji S, Tanaka K, Takenaka S, Yoshida K (2015) Enhanced secretion of natto phytase by Bacillus subtilis. Biosci Biotechnol Biochem 79:1906–1914. https://doi.org/10.1080/09168451.2015.1046366
van Beek S, Priest FG (2000) Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation. Appl Environ Microbiol 66:5322–5328. https://doi.org/10.1128/AEM.66.12.5322-5328.2000
van de Guchte M, Penaud S, Grimaldi C, Barbe V, Bryson K, Nicolas P, Robert C, Oztas S, Mangenot S, Couloux A, Loux V, Dervyn R, Bossy R, Bolotin A, Batto J-M, Walunas T, Gibrat J-F, Bessières P, Weissenbach J, Ehrlich SD, Maguin E (2006) The complete genome sequence of Lactobacillus bulgaricus reveals extensive and ongoing reductive evolution. PNAS 103:9274–9279. https://doi.org/10.1073/pnas.0603024103
Vellend M (2010) Conceptual synthesis in community ecology. Q Rev Biol 85:183–206
Walter J (2008) Ecological role of lactobacilli in the gastrointestinal tract: implications for fundamental and biomedical research. Appl Environ Microbiol 74:4985–4996. https://doi.org/10.1128/AEM.00753-08
Wastyk HC, Fragiadakis GK, Perelman D, Dahan D, Merrill BD, Yu FB, Topf M, Gonzalez CG, Van Treuren W, Han S, Robinson JL, Elias JE, Sonnenburg ED, Gardner CD, Sonnenburg JL (2021) Gut-microbiota-targeted diets modulate human immune status. Cell 184:4137-4153.e14. https://doi.org/10.1016/J.CELL.2021.06.019
Watanabe H, Ng CH, Limviphuvadh V, Suzuki S, Yamada T (2020) Gluconobacter dominates the gut microbiome of the Asian palm civet Paradoxurus hermaphroditus that produces kopi luwak. PeerJ 8:e9579. https://doi.org/10.7717/PEERJ.9579/SUPP-3
Wolfe BE, Dutton RJ (2015) Fermented foods as experimentally tractable microbial ecosystems. Cell 161:49–55. https://doi.org/10.1016/J.CELL.2015.02.034
Wuyts S, Van Beeck W, Oerlemans EFM, Wittouck S, Claes IJJ, De Boeck I, Weckx S, Lievens B, De Vuyst L, Lebeer S (2018) Carrot juice fermentations as man-made microbial ecosystems dominated by lactic acid bacteria. Appl Environ Microbiol 84:00134–00218. https://doi.org/10.1128/AEM.00134-18
Yan B, Sadiq FA, Cai Y, Fan D, Chen W, Zhang H, Zhao J (2019) Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread. LWT 101:764–773. https://doi.org/10.1016/j.lwt.2018.12.004
Zhao CJ, Kinner M, Wismer W, Gänzle MG (2015) Effect of glutamate accumulation during sourdough fermentation with Lactobacillus reuteri on the taste of bread and sodium-reduced bread. Cereal Chem 92:224–230. https://doi.org/10.1094/CCHEM-07-14-0149-R
Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O’Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S (2020) A taxonomic note on the genus Lactobacillus: description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int J Syst Evol Microbiol 70:2782–2858. https://doi.org/10.1099/ijsem.0.004107
Zheng J, Zhao X, Lin XB, Gänzle M (2015) Comparative genomics Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations. Sci Rep 5:1–11. https://doi.org/10.1038/srep18234
Zheng X-W, Yan Z, Han B-Z, Zwietering MH, Samson RA, Boekhout T, Nout MJR (2012) Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods. Food Microbiol 31:293–300
Zheng XW, Han BZ (2016) Baijiu (白酒), Chinese liquor: history, classification and manufacture. J Ethn Foods 3:19–25. https://doi.org/10.1016/J.JEF.2016.03.001
Acknowledgements
Felicitas Pswarayi, Ying Hu and Lynn McMullen are acknowledged for helpful discussions in assembly of the periodic table of fermented foods over the past years and in assembly of the manuscript.
Funding
The Canada Research Chairs program is acknowledged for funding.
Author information
Authors and Affiliations
Contributions
MGG is responsible for all aspects of the manuscript.
Corresponding author
Ethics declarations
Ethical approval
This article does not contain any studies with human participants or animals performed by any of the authors.
Conflict of interest
The author declares no competing interests.
Additional information
Publisher's note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Gänzle, M. The periodic table of fermented foods: limitations and opportunities. Appl Microbiol Biotechnol 106, 2815–2826 (2022). https://doi.org/10.1007/s00253-022-11909-y
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00253-022-11909-y