Methods applied in studies about fermented foods

Abstract

Fermented foods have been produced for thousands of years. In recent decades, its production and consumption have increased due to potential beneficial health effects attributed to its intake. This has stimulated the development of scientific studies on food fermentation. In this context, the development of complex methods capable of characterizing the fermenting microbiota and relating it to the desired characteristics and quality has enabled a greater understanding of the role of different microbial groups in the fermentation process. In this article, the main methods used in research on fermented foods are briefly presented, highlighting the most widely used omics strategies, such as metagenomic, metaproteomic and metabolomic analysis.