Bacterial diversity and functionalities in food fermentations

Lactic acid bacteria (LAB) play a central role in several food fermentations, producing lactic acid besides other metabolic actions. Popular fermented foods that rely on the use of LAB include fermented meats, sourdoughs, and fermented dairy products. During fermentation, LAB are frequently accompanied by other microorganisms, such as coagulase‐negative staphylococci (CNS), yeasts, and filamentous fungi. Whereas fermentation was originally a...