Fermented foods as experimentally tractable microbial ecosystems

Cell. 2015 Mar 26;161(1):49-55. doi: 10.1016/j.cell.2015.02.034.


Microbial communities of fermented foods have provided humans with tools for preservation and flavor development for thousands of years. These simple, reproducible, accessible, culturable, and easy-to-manipulate systems also provide opportunities for dissecting the mechanisms of microbial community formation. Fermented foods can be valuable models for processes in less tractable microbiota.

Publication types

  • Review

MeSH terms

  • Ecosystem*
  • Fermentation*
  • Food Microbiology*
  • Microbial Interactions
  • Taste