Microbial communities in fermented products are dynamic ecosystems that drive the transformation of raw materials into new products. These communities, comprising bacteria, yeast, and moulds, with their complex metabolic interactions, contribute to unique flavours, tastes, and health benefits.
Take a look at the recent collection of articles in the special issue managed by PIMENTO member Photis Papademas with other colleagues here. It is a way to understand how these microbial communities are crucial for optimizing fermentation processes and harnessing their full potential for hedonistic, nutritional and health benefits!
“[…] although the microbial communities of fermented products have been extensively assessed, especially in the case of products with commercial significance, novel approaches and insights are frequently presented. These, apart from improving our understanding of microecosystem development, reveal new possibilities and alternatives for future research” (doi: 10.3389/fmicb.2024.1408480).