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- 조회134
경북대학교, Addis Ababa Science and Technology University
Trends Food Sci. Technol., Available online 9 June 2025, 105119 | https://doi.org/10.1016/j.tifs.2025.105119
Globalizing the health-promoting potential of fermented foods: A culturomics pathway to probiotics
Eskindir Getachew Fentie 1,2, Kyeongmo Lim 3, Yohannes Ebabuye Andargie 3, Ugur Azizoglu 4,5, Jae-Ho Shin 1,3
1NGS center, Kyungpook National University, Daegu 41566, Korea
2Department of Chemical Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
3Department of Applied Bioscience, Kyungpook National University, Daegu 41566, Korea
4Department of Crop and Animal Production, Safye Cikrikcioglu Vocational College, Kayseri University, Kayseri, Türkiye
5Genome and Stem Cell Research Center, Erciyes University, Kayseri, Türkiye
Corresponding author: Jae-Ho Shin
1NGS center, Kyungpook National University, Daegu 41566, Korea
2Department of Chemical Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
3Department of Applied Bioscience, Kyungpook National University, Daegu 41566, Korea
4Department of Crop and Animal Production, Safye Cikrikcioglu Vocational College, Kayseri University, Kayseri, Türkiye
5Genome and Stem Cell Research Center, Erciyes University, Kayseri, Türkiye
Corresponding author: Jae-Ho Shin
Abstract
Background
Amplicon and metagenomic studies have consistently shown that traditional fermented foods (TFFs) are rich reservoirs of diverse autochthonous microorganisms with significant potential to promote human health. To harness these benefits, it is essential to preserve the complete array of live microbial communities in their most original and unmodified state.
Scope and Approach
This review begins by exploring the microbial diversity and health-promoting properties of TFFs. It then provides a comprehensive overview of current probiotic isolation techniques and highlights the potential of culturomics-based strategies for recovering a broader range of microbial taxa from this source. Finally, it discusses the associated health risks and importance of omics-based technologies in enabling detailed characterization of microbial isolates.
Key Findings and Conclusions
Although various strains of lactic acid bacteria, acetic acid bacteria, and yeasts have been isolated from TFFs, much of the microbial diversity in these foods still remains unexplored. Most commercial probiotics derived from TFFs continue to focus on a narrow range of taxa, primarily due to the widespread reliance on classical culturing methods. However, emerging studies that have adopted culturomics in the context of TFFs demonstrate a substantial improvement in the recovery of diverse microbial strains. While this approach holds great promise, its application must be undertaken with caution, particularly regarding the safety of newly isolated strains and their potential to harbor or transmit antibiotic resistance genes. Moreover, although omics-based strain profiling is gaining momentum, the majority of probiotic evaluations in the reviewed literature remain restricted to in vitro non-molecular analyses.
Amplicon and metagenomic studies have consistently shown that traditional fermented foods (TFFs) are rich reservoirs of diverse autochthonous microorganisms with significant potential to promote human health. To harness these benefits, it is essential to preserve the complete array of live microbial communities in their most original and unmodified state.
Scope and Approach
This review begins by exploring the microbial diversity and health-promoting properties of TFFs. It then provides a comprehensive overview of current probiotic isolation techniques and highlights the potential of culturomics-based strategies for recovering a broader range of microbial taxa from this source. Finally, it discusses the associated health risks and importance of omics-based technologies in enabling detailed characterization of microbial isolates.
Key Findings and Conclusions
Although various strains of lactic acid bacteria, acetic acid bacteria, and yeasts have been isolated from TFFs, much of the microbial diversity in these foods still remains unexplored. Most commercial probiotics derived from TFFs continue to focus on a narrow range of taxa, primarily due to the widespread reliance on classical culturing methods. However, emerging studies that have adopted culturomics in the context of TFFs demonstrate a substantial improvement in the recovery of diverse microbial strains. While this approach holds great promise, its application must be undertaken with caution, particularly regarding the safety of newly isolated strains and their potential to harbor or transmit antibiotic resistance genes. Moreover, although omics-based strain profiling is gaining momentum, the majority of probiotic evaluations in the reviewed literature remain restricted to in vitro non-molecular analyses.
논문정보
- Research article
- 2025년 06월 (BRIC 등록일 2025-06-10)
- 국내(교신)+국외 연구진
- 생명과학 > 미생물학
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