Table 2.

Bacterial diversity implicated in fermentations pathways.

Phylum Proteobacteriaceae
Family	Genus	Species	Products/Food Usage
Acetobacterraceae	Acetobacter	A.aceti subspaceti, A. oryzae, A. pasteurianus (subsppasteurianus), A. polyxygenes, A. xylinum, A. malorum, A. pomorum, A. syzgii, A. fabarum, A. lovaniesis, A. orientalis, A. tropicalis	Mainly in vinegar but also isolated from some other fermentation products of cocoa, coffee and tea [87,91,92]
	Gluconacetobacter	G. azotocaptans, G. diazotrophicus, G. entanii, G. europaeus, G. hansenii, G. johannae, G. oboediens, G. oxydans, G. xylinus
Enterobacteriaceae	Halomonas	H. elongate	Meat fermentation [19,87,93]
	Hafnia	H. alvei	Dairy fermentation [19,87]
Erwiniaceae	Tatumella	T. citrea, T. ptyseos	Cocoa bean fermentation [94]
Sphingomonadaceae	Zymomonas	Z. mobilis subspmobilis	Fermentation process of alcoholic beverages in many tropical areas of America, Africa and Asia [87,95,96]
Phylum Actinobacteriaceae
Family	Genus	Species
Dermabacteraceae	Brachybacterium	B. alimentarium, B. tyrofermentans	Major part of the surface microbiota of certain types of cheese (Gruyere and Beaufort cheese) [97]
Microbacteriaceae	Microbacterium	M. gubbeenense	Important to the traditional red smear surface culture of surface-ripened cheeses [98]
Brevibacteriaceae	Brevibacterium	B. casei, B. linens, B. aurantiacum	Smear-ripened cheeses [99]
Corynebacteriaceae	Corynebacterium	C. ammoniagenes, C. casei, C. flavescens, C. variabile, C. manihot	Dairy products C. manihot dominates at the initial stage of cassava (a traditional staple food) fermentation [98]
Micrococcaceae	Micrococcus	M. luteus, M. lylae	Cheese ripening the former and meat fermentation the latter [87,100]
	Kocuria	K. rhizophila, K. varians	Traditional dairy and meat fermentation the former and as bioactive agent controlling the growth of pathogens in chilled dairy products the latter [87,101]
	Arthrobacter	A.arilatensis, A. bergerei, A.globiformis, A. ricotianae	Cheese production [38,87]
Propionibacteriaceae	Propionibacterium	P. acidipropionici, P. freudenreichii subsp freudenreichii, P. freudenreichii subsp shemani, P. freudenreichii subsp globosum, P. freudenreichii subsp germanii, P. thoeni, P. jensenii	Dairy products and as secondary microflora in cultured buttermilk [70,87]
Streptomycetaceae	Streptomyces	S. griseussubspgriseus	Fermented meat products [102]
Bifidobacteriaceae	Bifidobacterium	B. bifidum, B. adolescentis, B. animalis subsp animalis, B. animalis subsp lactis, B. longum subsp infantis, B. theromophilum, B. pseudologum subsp pseudologum, B. breve	Dairy products, B. breve is also used in the production soy products [38,87,103]
Phylum Firmicutes
Bacillaceae	Bacillus	B. coagulans, B. subtilis, B. subtilis var natto, B. amyloliquefaciens, B. licheniformism, B. circulans, B. firmus, B. megaterium, B. pumilus, B. thermoamylovorans, B. thuringiensis, B. macrerans	Fermentation of cocoa, soy, fish products, “Pidan” (preserved alkali-treated fresh duck eggs, China) and industrial producers of γ- PGA in fermented soybean foods, respectively [37,38,104]
Sporolactobacillaceae (Staphylococcaceae)	Gemella		Legume undergoing alkaline fermentation [82]
Staphylococcaceae	Jeotgalicoccus		Legume undergoing alkaline fermentation [82]
Carnobacteriaceae	Carnobacterium	C. divergens, C. maltaromanticum, C. piscicola,	fish fermentation and in lesser extent in dairy products [19,38,87]
Enterococcaceae	Enterococcus	E. durans, E. faecalis, E. faecium, E. cloacae,	Fermentations of milk, meat, vegetables and cereals [105]
	Tetragenococcus	T. koreensis, T. halopilus	Vegetable fermentation [19,38], soybean paste [106]
	Vagococcus		Traditional fermented soybean food in India [107]
Leuconostocaceae	Weissela	W. confusa, W. beninensis, W. ciburia, W. fabaria, W. ghanensis, W. hellenica, W. koreensis, W. paramesenteroides, W. viridencens, W. thailandensis	Fermented vegetables, meat, fish and cocoa, with some of them showing remarkable antimicrobial activity against Gram-positive and Gram-negative pathogens [108]
	Leuconostoc	L. lactis, L. mesenteroides subsp. cremoris, L. mesenteroides subsp. dextranicum, L. mesenteroides subsp. mesenteroides, L. pseudomesenteroides, L. citreum, L. fallax, L. holzapfelii, L. inhae, L. kimchi, L. carnosumm, L. gasicomitatum, L. gelidum, L. palmae	All fields of the fermented food industry [46]
	Oenococcus	Oenococcusoeni (which was known as Leuconostoc oeni until 1995)	Fermented grapes and apple juices, considered as the most frequently detected bacterium during malolactic fermentation [109]
Staphylococcaceae	Staphylococcus (Coagulase negative Staphylococci, CoNS)	S. carnosus subsp. utilis, S. carnosus subsp. carnosus, S. cohnii, S. condimenti, S. equorum subsp. equorum, S. linens, S. fleuretiii, S. piscifermentans, S. saprophyticus, S. sciuri subsp. sciuri, S. succinus subsp. succinus, S. epidermidis, S. succinus subsp. casei, S. kloosii, S. gallinarum, S. vitulinus, S. warneri, S. xylosus	Part of the natural microbiota of fermented meat products as well as of hard and of soft cheeses and of fermented vegetables [110,111]
Streptococacceae	Lactococcus	L. lactis subsplactis. Lactis subsp. cremoris, L. gallolyticus subsp. macedonicus, L. raffinolactis	Important industrial dairy starter, mainly in the yoghurt production and elsewhere [87,112]
	Streptococcus	S. salivarius subsp. salivarius, S. salivarius subsp. thermophilus, S. gallolyticus subsp. macedonicus	Milk fermentation, and in adjacent cultures for cheeses production [113]
Lactobacillaceae	Lactobacillus	L. helveticus, L. casei, L. paracasei, L. plantarum/paraplantarum, L. pentosus, L. salivarius, L. rhamnosus, L. curvatus, L. brevis, L. sakei, L. acidophilus, L. acidipiscis, L. reuteri, L. johnsonii, L. kefiri, L. parakefiri, L. kefiranofaciens, L. nodensis, L. crispatus, L. fermentum, L. delbrueckii, L. buchneri, L. coryniformis subsp. coryniformis, L. gasseri	Fermented dairy products [19,38,87]
		L. acetotolerans, L. acidifarinae, L. alimentarius, L. amolylovorus, L. buchneri, L. cacaonum, L. collinoides, L. crustorum, L. curvatus, L. farciminis, L. diolvorans, frumenti, L. kimchii, L. kisonensis, L. mali, L. mucosae, L. nagelii, L. portis, L. rapi, L. sakei subsp. carnosus, L. vaccinostercus, L. tuceti, L. surkii, L. spicheri, L. similis	Fermented vegetables—fruits, meat—fish and cocoa, sourdough, cereals, beverages [19,38,87].
	Pediococcus	P. acidilactici, P. damnosus, P. parvulus, P. pentosaceus subsp. pentosaceus, P. pentosaceus subsp. intermedius, P. clausenii	Isolated from a variety of foods such as sausages, pickles, fermented cucumber, cheeses, wines and beverages [114,115]