한국 전통발효식품과 마이크로바이옴

Abstract

Traditional food fermentation involves complex microbial community and their interactions. Despite the beneficial properties of these microbes, their complexity remains a challenge in predicting the key players involved in fermentation. Technological advancements in meta-omics approaches such as metataxonomics, metagenomics, and metatranscriptomics enable scientists to identify the total microbial community and their functions during different stages of fermentation. In the present study, we have discussed different Korean fermented foods and key microbes during fermentation, identified using next generation sequencing (NGS) techniques.