Ecological factors that drive microbial communities in culturally diverse fermented foods
Arya Gautam, Rahgavi Poopalarajah, Anique R. Ahmad, Bimarsh Rana, Tsedenia W Denekew, Nakyeong Anh, Lina Utenova, Yadu S Kunwor, Nitin N Bhandari, Aashish R. Jha
This study characterizes microbial communities in 90 fermented foods from four countries, showing that food substrate type most influences bacterial communities, with distinct pathways and interactions across plant, legume, and animal-based ferments.
BMC Microbiology · Oct 15, 2025Peer-reviewedMicrobiology