Fermentation is a wonderful thing! Thanks to new technologies and cheaper sequencing we are now able to dig deep into the microbial friends that supply fermentation for so many wonderful foods and drinks.

Topics discussed:

• Why cheese?
• Other fermented foods that can help shed light on microbial dynamics.
• Employing metabolomics to explore fermented food
• mSystems papers that focuses on fermented foods
• What are the gaps in understanding and what kind of technologies could help to further understanding?
• Pushing the frontiers of the field.
• Consequences of a better understanding of fermented food microbiology.

Links mentioned:

https://msystems.asm.org/content/5/6/e00522-20

https://msystems.asm.org/content/5/2/e00901-19

https://msystems.asm.org/content/1/5/e00052-16

https://msystems.asm.org/content/5/1/e00501-19

https://msystems.asm.org/content/4/6/e00680-19

Visit https://msystems.asm.org to read more.