Microbial Succession and Flavor Production in Kefir - mSystems®
Traditional fermented foods represent relatively low-complexity microbial environments that can be used as model microbial communities to understand how microbes interact in natural environments. Our results illustrate the dynamic nature of kefir fermentations and microbial succession patterns therein. In the process, the link between individual species, and associated pathways, with flavor compounds is revealed and several genes that could be responsible for the purported gut health-associated benefits of consuming kefir are identified. Ultimately, in addition to providing an important fundamental insight into microbial interactions, this information can be applied to optimize the fermentation processes, flavors, and health-related attributes of this and other fermented foods.
Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir
Aaron M. Walsh, Fiona Crispie, Kieran Kilcawley, Orla O’Sullivan, Maurice G. O’Sullivan, Marcus J. Claesson, Paul D. Cotter
Rachel J. Dutton, Editor
Published in mSystems® on 4 October 2016
Direct link: http://dx.doi.org/10.1128/mSystems.00...
mSystems® publishes preeminent work that stems from applying technologies for high-throughput analyses to achieve insights into the metabolic and regulatory systems at the scale of both the single cell and microbial communities. The scope of mSystems® encompasses all important biological and biochemical findings drawn from analyses of large data sets, as well as new computational approaches for deriving these insights. mSystems® welcomes submissions from researchers who focus on the microbiome, genomics, metagenomics, transcriptomics, metabolomics, proteomics, glycomics, bioinformatics, and computational microbiology. mSystems® provides streamlined decisions, while carrying on ASM's tradition of rigorous peer review.
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