TABLE 1.
Microbial compositions of fermented foods addressed in this review1
| Citations | Type of fermented food | Microbial components | Mode of initial bacterial colonization |
|---|---|---|---|
| Unno et al. (22); Tillisch et al. (23); Veiga et al. (24); Yilmaz et al. (25) | Fermented milk | Lactobacillus brevis,Lactobacillus casei,Lactobacillus acidophilus,Bifidobacterium longum, and Streptococcus thermophilus (22); Bifidobacterium animalis,S. thermophilus, and Lactobacillus bulgaricus (23); B. animalis subsp. lactis,S. thermophilus,Lactobacillus delbrueckii subsp. bulgaricus, and Lactococcus lactis (24); Lactobacillus spp. (25) | Starter culture |
| Lisko et al. (19); Yang and Sheu (26) | Yogurt | L. acidophilus, Bifidobacterium lactis, L. bulgaricus, S. thermophilus, and L. casei (18 only) | Starter culture |
| Firmesse et al. (27); Lay et al. (28) | Camembert cheese | S. thermophilus, Lactobacillus spp., L. lactis, Leuconostoc, Hafnia alvei, and Geotrichum | Starter culture or spontaneous |
| Not specified in the study cited in this review. General fermenters of fermented soybean milk were identified from Marzano et al. (29). | Wine | Predominantly Saccharomyces yeasts | Starter culture |
| Han et al. (15) | Kimchi | Lactobacillus spp. | Spontaneous |
| Nielsen et al. (30) | Sauerkraut | Lactobacillus spp. (L. plantarumandL. brevis), Leuconostoc spp., Weissella confusa,L. lactis, and Enterobacteriaceae | Spontaneous |
| Not specified in the study cited in this review. General fermenters of coffee were identified from Lee et al. (31). | Coffee | Primarily Klebsiella,Leuconostoc, LAB, Erwinia spp., Enterobacter spp. And a variety of yeasts (e.g., Kloeckera apis apicualata,Candida guilliermondii,Saccharomyces cerevisiae) | Spontaneous |
| Yamamoto et al. (32) | Fermented tea | Aspergillus luchuensis var kawachii kitahara, Lactobacillus spp. (L. sakei,L. acidophilus,L. casei,L. plantarum), B. longum | Starter culture |
| Not specified in the study cited in this review. General fermenters of fermented soybean milk were identified from Sirilun et al. (33). | Fermented soybean milk | Lactobacillus paracasei,L. casei,Lactobacillus mali, and Bifidobacterium breve | Starter culture |
| Not specified in the study cited in this review. | Fermented plant extract | Not specified | Not specified |
1
LAB, lactic acid bacteria.