Fermented vegetables are traditionally produced using the endogenous microorganisms present in raw ingredients. While the diversity of bacteria and fungi in fermented vegetables has been relatively well studied, phage communities remain largely unexplored. In this study, we collected twelve samples of fermented cabbage, carrot, and turnip after fermentation and analyzed the microbial and viral communities using shotgun and viral metagenomic approaches. Assessment of the viral diversity also benefited from epifluorescence microscopy to estimate viral load. The viral metagenomics approach targeted dsDNA, ssDNA, and RNA viruses. The microbiome of fermented vegetables was dominated by lactic acid bacteria and varied according to the type of vegetable used as raw material. The analysis of metagenome-assembled-genomes allowed the detection of 22 prophages of which 8 were present as free particles and therefore detected in the metaviromes. The viral community, estimated to range from 5.28 to 7.57 log virus-like particles per gram of fermented vegetables depending on the sample, was mainly composed of dsDNA viruses, although ssDNA and non-bacterial RNA viruses, possibly originating from the phyllosphere, were also detected. The dsDNA viral community, primarily comprising bacteriophages, varied depending on the type of vegetable used for fermentation. The bacterial hosts predicted for these phages mainly belonged to Lactobacillaceae and Enterobacteriaceae families. These results highlighted the complex microbial and viral composition of fermented vegetables, which varied depending on the three types of vegetables used as raw material. Further research is needed to deepen our understanding of the impact of these viruses on the microbial ecology of fermented vegetables and on the quality of the final products.

Given the widespread industrial and domestic use of probiotic blends based on combinations of lactic acid bacteria (LAB) and yeasts to produce fermented foods or beverages that are supposed to provide health benefits, this study aimed to generate knowledge and concepts on biologically relevant activities, metabolism and metabolic interactions in yeast/LAB communities. For this, the postbiotic capabilities of three probiotic candidates, including two lactic acid bacteria (i.e., Lactococcus lactis subsp. hordniae and Lactococcus lactis subsp. lactis) and the yeast Pichia kudriavzevii, isolated from a traditional home-made kefir, were explored combining an assortment of bioassays with a GC-MS footprint metabolomic strategy. Cell-free supernatants from cultures showed antimicrobial/antioxidant activity and inhibited biofilm formation by Salmonella sp. Several bioactive secondary metabolites (including tyrosol, phenylethyl alcohol, 2,3-butanediol, erythritol, tryptophol, putrescine, cadaverine, 3-phenyllactate, 2-hydroxyisocaproate) were detected which may contribute to the odor and flavour of the fermented products and their effects on human body.

Inhibiting post-acidification while preserving viable probiotics in lactic acid bacteria (LAB) fermentation is pivotal to preserving quality and probiotic benefits. In this study, following high-pressure processing (HPP) at 400 and 500 MPa for 600 s, Lactiplantibacillus plantarum entered the viable but non-culturable (VBNC) state. Resuscitation curves, pH levels, acid generation, and glucose metabolism were monitored at 4 °C. VBNC L. plantarum began resuscitation on Day 6 and reached stationary phase by Days 24-27. Glucose metabolism decreased significantly, with no detectable pH drop or acid production, indicating post-acidification was delayed by at least 24 days. Mechanistic insights revealed that post-acidification inhibition was due to HPP-disrupted riboflavin metabolism, related to the cellular respiratory chain and downgraded ATP-depended biosynthesis of NADH, a key coenzyme for lactic acid production. Ultimately, HPP-induced VBNC L. plantarum effectively prevented post-acidification and preserved alive L. plantarum in fermented tomato sauce, verified its ability in real foods.

Although food matrix research is still in its infancy, there is an emerging understanding of the important role of the food matrix on human nutrition and physiology, as well as for public health. This understanding has largely been propelled forward by research involving different milk and dairy food matrices which has revealed that in addition to their distinct array of nutrients and bioactive compounds, milk and dairy foods also contain complex food matrix microstructures that act as nutrient and bioactive delivery systems that set them apart from the other food groups. Due to these distinct food matrix properties, milk and dairy foods may be uniquely positioned to help Americans meet many of their nutrition and health needs. The aim of this manuscript is to describe the activities and findings from a National Dairy Council-sponsored symposium focused on connecting the science on milk and dairy food matrices with opportunities for improving public health. This proceedings paper summarizes and communicates the symposium presentations and panel discussions, key insights, and next steps to help leverage the evidence on different dairy food matrices (e.g., milk, yogurt, cheese) to develop science-backed strategies to support public health and health equity.

Recent research underscores the crucial role of the gut microbiota in human health, particularly during states of altered homeostasis, including pregnancy. Additionally, it is not well understood how dietary changes during pregnancy affect the development of microbiomes of both mother and child.

Here, we describe the study design and methods for our randomized controlled trial, the fermented and fiber-rich foods on maternal and offspring microbiome study (FeFiFo-MOMS). We enrolled 135 women during early pregnancy, randomizing them to one of four diet arms: increased fiber, increased fermented foods, increase in both, and no dietary intervention as a comparator arm. Samples were collected across pregnancy continuing to 18 months post-birth for clinical, microbiome, and immune marker analysis.

Our trial design intended to investigate the effects of dietary interventions-specifically, increased intake of high-fiber and fermented foods-on maternal gut microbiota diversity and its subsequent transmission to infants.

The FeFiFo-MOMS trial was designed to provide valuable insights into the modifiable dietary factors that could influence maternal and infant health through microbiota-mediated mechanisms and examine the broader implications of diet on pregnant mothers' and infants' health and disease.

govID:NCT05123612.

Fermented milk products (FMP) have been consumed by humans for millennia and the associated health benefits are no longer to be demonstrated. Although the manufacturing procedure have been industrialized, FMPs are still produced traditionally in many parts of the world with variable manufacturing procedures and unknown sanitary conditions. In this study, we aimed at comparing the physico-chemical properties of industrial and traditional FMPs from France and Mali as well as their microbial diversity. Therefore, 43 FMPs from France (seven yoghurts and four curdled milk products) and Mali (seven yoghurts, five curdled milk products, and 18 traditional fermented milk products) have been collected. These samples were analyzed using the culturomics approach, and GC-MS to quantify the ethanol concentration. Additionally, products pH and salinity were assessed. The results showed that more than half (56 %) of traditional and industrial FMPs contained ethanol (min = 0.05 % and max = 3.70 % Alcohol By Volume (ABV)), with a pH and salinity range (min = 4.43 and max = 5.80 and min = 0.10 and max = 1.80 %, respectively). Among them, 14 % exceed the threshold of 1.2 % ABV authorized by French regulations for non-alcoholic beverages. While only traditional FMPs from the "Nônô kumu" category presented a lower pH value than the other FMPs, all traditional FMPs had a higher salinity than industrial FMPs. Taxonomic analysis at the bacterial species level showed that Lactiplantibacillus plantarum was the dominant species isolated in Malian FMPs whereas Lactobacillus delbrueckii was the most frequent species in French FMPs. Moreover, Candida tropicalis, Candida lusitaniae, Limosilactobacillus fermentum, Leuconostoc pseudomesenteroides, and Liquorilactobacillus mali were significantly correlated with alcohol production. These results were confirmed using an in vitro experimental model. This study provides novel insights into bacterium-fungus interactions and ethanol production. Moreover, these results confirmed the link between specific yeasts and lactic acid bacteria in food and ethanol content, further supporting a recently identified putative role of these microbes in liver diseases.

Since cheese is one of the most commonly and globally consumed fermented foods, scientific investigations in recent decades have focused on determining the impact of this dairy product on human health and well-being. However, the modulatory effect exerted by the autochthonous cheese microbial community on the taxonomic composition and associated functional potential of the gut microbiota of human is still far from being fully dissected or understood. Here, through the use of an in vitro human gut-simulating cultivation model in combination with multi-omics approaches, we have shown that minor rather than dominant bacterial players of the cheese microbiota are responsible for gut microbiota modulation of cheese consumers. These include taxa from the genera Enterococcus, Bacillus, Clostridium, and Hafnia. Indeed, they contribute to expand the functional potential of the intestinal microbial ecosystem by introducing genes responsible for the production of metabolites with relevant biological activity, including genes involved in the synthesis of vitamins, short-chain fatty acids, and amino acids. Furthermore, tracing of cheese microbiota-associated bacterial strains in fecal samples from cheese consumers provided evidence of horizontal transmission events, enabling the detection of particular bacterial strains transferred from cheese to humans. Moreover, transcriptomic and metabolomic analyses of a horizontally transmitted (cheese-to-consumer) bacterial strain, i.e., Hafnia paralvei T10, cultivated in a human gut environment-simulating medium, confirmed the concept that cheese-derived bacteria may expand the functional arsenal of the consumer's gut microbiota. This highlights the functional and biologically relevant contributions of food microbes acquired through cheese consumption on the human health.IMPORTANCEDiet is universally recognized as the primary factor influencing and modulating the human intestinal microbiota both taxonomically and functionally. In this context, cheese, being a fermented food with its own microbiota, serves not only as a source of nourishment for humans, but also as a source of nutrients for the consumer's gut microbiota. Additionally, it may act as a vehicle for autochthonous food-associated microorganisms which undergo transfer from cheese to the consumer, potentially influencing host gut health. The current study highlights not only that cheese microbiota-associated bacteria can be traced in the human gut microbiota, but also that they may expand the functional repertoire of the human gut microbiota, with potentially significant implications for human health.

Sauerkraut is a fermented food that has been suspected to have a beneficial impact on the gut microbiome, but scientific evidence is sparse. In this crossover intervention trial with 87 participants (DRKS00027007), we investigated the impact of daily consumption of fresh or pasteurized sauerkraut for 4 weeks on gut microbial composition and the metabolome in a healthy study population.

Using shotgun metagenomic sequencing, we observed changes in single bacterial species following fresh and pasteurized sauerkraut consumption. More pronounced changes were observed in the pasteurized sauerkraut intervention arm. Only pasteurized sauerkraut consumption increased serum short-chain fatty acids (SCFAs).

The gut microbiome of healthy individuals is rather resilient to short-term dietary interventions even though single species might be affected by sauerkraut consumption. Video Abstract.

Dahi, a traditional yet underexplored fermented milk product from Pakistan, harbors diverse lactic acid bacteria (LAB) that have potential as probiotics. These bacteria could be used for therapeutic purposes, beneficial modulation of gut microbiota, and in the formulation of functional foods and feeds. This study aimed to isolate and characterize probiotic LAB from dahi, assess their survival in simulated gastrointestinal conditions, and evaluate their safety and probiotic potential, both phenotypically and genotypically. A total of 143 isolates from 37 samples were evaluated for probiotic traits, including acid and bile tolerance, antibacterial activity, cholesterol-lowering capacity, and antioxidant activity. The strains were also tested for antibiotic sensitivity and safety through in vitro tests and genomic analysis. A multi-strain probiotic consortium was developed and tested for enhanced functionality. Out of 143 isolates, 62 LAB strains were identified. These strains demonstrated significant survival under acidic (pH 2) and bile conditions. Antibacterial activity against pathogens ranged from 51 to 88%. The strains exhibited high cholesterol removal (up to 98%) and antioxidant activity (up to 76%). Genomic analysis revealed the presence of key probiotic-related genes, including those for acid resistance, bile salt hydrolase, and adhesion. All strains were sensitive to EFSA-recommended antibiotics and exhibited no hemolytic or DNase activity, confirming their safety. The multi-strain consortium showed superior probiotic potential and survival in simulated gastrointestinal conditions. LAB strains isolated from dahi possess strong probiotic potential, confirmed through in vitro and genomic safety assessments. The multi-strain consortium holds promise for applications.

Fermented milk has a long history. It is fermented by lactic acid bacteria and is rich in protein, minerals, vitamins, and other nutrients. As people's pursuit of quality of life improves, consumers are paying increasing attention to fermented milk. Streptococcus salivarius ssp. thermophilus is commonly used to make fermented milk. This study investigated the fermentation characteristics and physicochemical properties of Streptococcus salivarius ssp. thermophilus Snew-fermented milk, as well as transcriptomic and metabolomic analyses of different fermentation stages. Streptococcus salivarius ssp. thermophilus Snew can be used as a fermenter strain, as evaluated from the point of view of fermentation time, titratable acidity, post-acidification, viable bacteria count, water holding capacity, and viscosity. The flavor and odor of Snew-fermented milk varied across fermentation stages. The analysis of the detected volatiles revealed that ketones and esters were the main substances responsible for the flavor of Snew-fermented milk. The differentially expressed genes and differential metabolites screened from several categories, such as carbohydrates, proteins, amino acids, fats, and fatty acids, varied at different fermentation stages, while differentially expressed genes and differential metabolites were also threaded together for joint analysis in this study. This study provides theoretical guidance for the practical production application of Streptococcus salivarius ssp. thermophilus in cow's milk fermentation.

Microbial metabolism influences the physicochemical properties and flavor compound formation in fermented milk during fermentation. Streptococcus thermophilus is one of the primary fermentation strains used in fermented milk production. Herein, we investigated the fermentation characteristics, flavor profiles, and associated metabolic mechanisms of Streptococcus thermophilus JM66 in milk matrix through multi-stage dynamic monitoring and multi-omics techniques. A total of 66 volatile metabolites were identified across three fermentation stages of S. thermophilus JM66, with ketones (such as acetoin and nonanone) being the predominant flavor metabolites in the fermented milk. Metabolomic analyses revealed an increase in pyruvic acid, L-lactic acid, 2-hydroxybutyric acid, D-proline, and L-tyrosine, alongside a decrease in D-arginine, L-aspartic acid, and acetoacetyl-CoA, which were enriched in pyruvate metabolism, butanoate metabolism, amino acid metabolism and fatty acid metabolism. Furthermore, integrating transcriptomic results, high expression of LDH, budC and genes related to glycolysis, urea cycle and fatty acid biosynthesis promoted compound metabolism and flavor development. This comprehensive analysis of S. thermophilus JM66 provides a theoretical foundation for its future application as a starter culture or in strain mutagenesis aimed at enhancing fermentation characteristics.

The aim of the current study was to systematically review and quantify the findings of randomized controlled trials (RCTs) assessing the effect of fermented soy products on anthropometric indices, body composition, and metabolic outcomes. PubMed, Scopus, and Web of Science were searched to identify the relevant articles from inception until March 2024. The weighted mean differences (WMD) and corresponding 95% confidence intervals (CI) were calculated as effect sizes and analyzed using the random-effects method. A total of 2205 records were found, of which 15 RCTs were eligible. Results demonstrated significant beneficial effects of fermented soy on body mass index (WMD = -0.14 kg m-2, 95% CI: -0.28, -0.01, P = 0.039), waist circumference (WMD = -1.50 cm, 95% CI: -2.94, -0.07, P = 0.04), visceral fat (WMD = -692.17 mm2, 95% CI: -1011.58, -372.77, P < 0.001), fasting plasma glucose (WMD = -6.39 mg dL-1, 95% CI: -10.38, -2.40, P = 0.002), and total cholesterol (WMD = -5.0 mg dL-1, 95% CI: -6.60, -3.39, P < 0.001) compared with controls. However, the responses of other parameters to fermented soy were not significant. Overall, fermented soy may confer health benefits on certain metabolic outcomes, anthropometric indices, and body composition.

Directed Evolution of Microbial Communities (DEMC) offers a promising approach to enhance the functional attributes of microbial consortia in fermented foods by mimicking natural selection processes. This review details the application of DEMC in fermented foods, focusing on optimizing community traits to improve both fermentation efficiency and the sensory quality of the final products. We outline the core techniques used in DEMC, including the strategic construction of initial microbial communities, the systematic introduction of stress factors to induce desirable traits, and the use of artificial selection to cultivate superior communities. Additionally, we explore the integration of genomic tools and dynamic community analysis to understand and guide the evolutionary trajectories of these communities. While DEMC shows substantial potential for refining fermented food products, it faces challenges such as maintaining genetic diversity and functional stability of the communities. Looking ahead, the integration of advanced omics technologies and computational modeling is anticipated to significantly enhance the predictability and control of microbial community evolution in food fermentation processes. By systematically improving the selection and management of microbial traits, DEMC serves as a crucial tool for enhancing the quality and consistency of fermented foods, directly contributing to more robust and efficient food production systems.

Modern treatment, a healthy diet, and physical activity routines lower the risk factors for metabolic syndrome; however, this condition is associated with all-cause and cardiovascular mortality worldwide. This investigation involved a randomized controlled trial, double-blind, parallel study. Fifty-eight participants with risk factors of metabolic syndrome according to the inclusion criteria were randomized into two groups and given probiotics (Lacticaseibacillus paracasei MSMC39-1 and Bifidobacterium animalis TA-1) (n = 31) or a placebo (n = 27). The participants had a mean age of 42.29 ± 7.39 and 43.89 ± 7.54 years in the probiotics and placebo groups, respectively. Stool samples, anthropometric data, and blood chemistries were taken at baseline and at 12 weeks. The primary outcome was achieved by the probiotics group as their low-density lipoprotein-cholesterol level dramatically lowered compared to the placebo group (the difference was 39.97 ± 26.83 mg/dl, p-value <0.001). Moreover, significant reductions in body weight, body mass index, waist circumference, systolic blood pressure, and total cholesterol were observed in the volunteers treated with probiotics compared to the placebo. In the gut microbiome analysis, the results showed statistically significant differences in the beta diversity in the post-intervention probiotics group. Blautia, Roseburia, Collinsella, and Ruminococcus were among the gut microbiomes that were more prevalent in the post-intervention probiotics group. In addition, this group exhibited increases in the predicted functional changes in ATP-binding cassette (ABC) transporters, as well as ribonucleic acid transport, the biosynthesis of unsaturated fatty acids, glycerophospholipid metabolism, and pyruvate metabolism. In conclusion, this research demonstrated that the probiotics L. paracasei MSMC39-1 and B. animalis TA-1 have the efficacy to lower risk factors associated with metabolic syndrome.

Sauerkraut contains various fermentative microorganisms that produce active metabolites, enhancing immunity and resistance to infections. However, its effects on methicillin-resistant Staphylococcus aureus (MRSA)-induced acute lung injury (ALI) remain unclear. Using RAW264.7 cells and a mouse model, we demonstrated that Bacillus safensis SK14 (BS SK14), an understudied fermentative bacterium, has an immunomodulatory effect on MRSA-induced ALI. BS SK14 significantly reduced the inflammatory responses. Supplementation with live BS SK14 or its culture supernatant increased survival rates, reduced lung damage, and attenuated inflammation in ALI model mice. LC-MS/MS analysis identified esculin as the key metabolite responsible for these effects. BS SK14 produces esculin via the gut-lung axis, inhibiting the TLR2-MyD88-NF-κB pathway, reducing Keap1 levels, and activating the Nrf2-ARE pathway. This decreased MRSA-induced M1 polarization and increased M2 polarization, enhancing antioxidant and anti-inflammatory activities in mice. Collectively, these results reveal that BS SK14 and its metabolite esculin exert therapeutic effects on MRSA-induced ALI through a multifactorial strategy.

Borneo, the third-largest island in the world, is shared between Malaysia (Sabah and Sarawak), Indonesia (Kalimantan) and Brunei. As a biodiversity hotspot, it is home to about 15,000 flowering plants and 3000 tree species, of which many are endemic to the region. Locally derived plant-based foods are gaining popularity due to their lower environmental impact, contribution to food sustainability and health benefits. The local fruits and vegetables of Borneo have been used traditionally by the indigenous community for medicinal purposes. This community knowledge can provide a valuable guide to their potential for use as functional foods. This review explores the contemporary foods from Borneo, including fruit, vegetables, seaweeds and plant-derived food products that are locally consumed. The findings show that the unique tropical food groups have a wide diversity of phytochemical compositions that possess a wide array of biological activities including anti-inflammatory, antioxidant, anti-microbial, anti-proliferative, anti-fungal, wound healing and expectorant properties. The wide range of plant-based foods in Borneo deserves further development for wider applications as functional foods.

Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods. Historical records clearly show that fermented foods and drinks, such as wine, beer, and bread, have been consumed for more than 7000 years. The main microorganisms employed were Saccharomyces cerevisiae, which are predominantly used in alcohol fermentation, and Lactobacillus in dairy and vegetable fermentation. Typical fermented foods and drinks made from yogurt, cheese, beer, wine, cider, and pickles from vegetables are examples. Although there are risks of contamination and spoilage by pathogenic and undesirable microorganisms, advanced technologies and proper control procedures can mitigate these risks. This review addresses microbial fermentation and clarifies its past importance and contribution to food preservation, flavoring, and nutrition. It systematically separates yeasts, molds, and bacteria and explains how they are used in food products such as bread, yogurt, beer, and pickles. Larger producers employ primary production methods such as the artisanal approach, which are explored along with future trends such as solid-state fermentation, the potential of biotechnology in developing new products, and sustainability in new product development. Future research and development strategies can lead to innovations in methods that improve efficiency, product range, and sustainability.

Metabolites generated in foods with lactic fermentation have been subject of research in recent years due to different beneficial effects attributed to them on the microbiota and health in general, including their properties as antihypertensives, antioxidants, anti-inflammatory, immunomodulatory, and antimicrobial, among others. The present review aims to systematically analyze the results of original research that evaluates effects on the microbiota and health in general, mediated by metabolites generated from the lactic fermentation of foods. The review was carried out in the PubMed database, three studies in humans, four in vivo studies in murine models, four in vitro studies, and the rest focused on the quantification of biofunctional qualities in fermented foods were analyzed. The results of the studies compiled in this systematic review reveal the potential of different food matrices and microorganisms to generate metabolites through lactic fermentation with important properties and effects on the intestinal microbiota and other health benefits. Among these benefits is the increase in short chain fatty acids to which anti-inflammatory properties are associated, as well as bioactive peptides with antihypertensive, antithrombotic, antioxidant, anti-inflammatory, and antimicrobial properties.

The nutrition transition in sub-Saharan Africa has led to increased consumption of ultra-processed foods in infancy, especially sweet foods. This has heightened the risk for nutrition-related non-communicable diseases, including dental caries and overweight/obesity, and promotes poor food choices later in life. The present study used a cross-sectional design to investigate the consumption frequency of ultra-processed foods and beverages among urban 6- to 36-month-olds attending four selected health facilities in Kampala using a standardised questionnaire and 24-h diet recall record. The primary outcome was the consumption of at least one ultra-processed food or beverage (UPFB) the previous day, and frequency of UPFB consumption of the week before was the secondary outcome. Four hundred and ten caregiver-child pairs were randomly recruited, 94% of caregivers being mothers with a mean age of 30.7 (±5.3) years. Fifty-nine per cent of mothers and 73% of fathers had attained a college education. The median age of children was 18 months and 51% were female. Most children (57%) consumed at least one UPFB the previous day. In the week before, 69% had consumed UPFB frequently (4-7 days) which was significantly positively associated with maternal education (odds ratio [OR] = 2.85, 95% confidence interval [CI]: 1.02-7.96, p = 0.045) and child's age ([OR = 2.87, 95% CI: 1.62-5.08, p < 0.001], [OR = 3.68, 95% CI: 1.88-7.20, p < 0.001]). In conclusion, the dietary habits of the surveyed Ugandan population were unhealthy, characterised by the frequent consumption of UPFB with added sugar. There is an urgent need to re-enforce existing Ugandan food regulation guidelines and policies and to build strong nutritional education programmes to enhance health-promoting environments in early childhood.

The increase in lactose intolerance, the rise of veganism, the pursuit of healthy lifestyles, environmental awareness and concern for animal welfare have led to an increase in consumer demand for plant-based yogurts. The high nutritional value of nuts makes them an ideal ingredient for the production of plant-based yogurts. The main challenge for such products is to achieve a similar taste to traditional yogurt while improving shelf life. In recent years, extensive research has been conducted on this topic. The nutritional and health properties of yogurts made from different types of nuts, traditional and innovative processing technologies, and the effects of fermentation on the nutritional value, sensory characteristics, and texture of the yogurts are described. This review provides a comprehensive overview of the nutritional and manufacturing process of nut yogurts and offers possible directions for development and innovation of health food products.

Cassava is a starchy staple typically consumed in tropical countries; however, its high moisture content renders it susceptible to post-harvest deterioration. Fermentation has been used to improve shelf-life, functional properties, nutrient bioavailability, minimize toxic compounds, and alter aroma. In this study, the effect of added salt (5-25 %) on the pH, titratable acidity (TTA), and volatile compounds (VOCs) in cassava fermented was investigated. A sharp reduction in pH from 6.98 to 6.20 to 4.81-4.00 and concomitant increase in TTA (0.027-0.297 %) was observed in all the samples on day 2 except the 25 % added salt ferments. The 32 VOCs quantitated on day 50 by headspace solid-phase microextraction (HS-SPME) arrow coupled with gas chromatography-mass spectrometry (GC-MS) and classified as: alcohol (9), aldehydes (6), ketones (5), carboxylic acids (5), esters (3), nitriles (2), phenol (1) and hydrocarbon (1) were affected by the amount of added salt. PCA explained 68.50 % of the variance and cluster samples based on the similarities between the identified VOCs and showed that fermentation mediated by 15 % added salt presented a VOCs profile comparable to using 20 % of salt, with the former representing a lower cost. The addition of salt can be used to control acidification, adopted as an effective preservation technique, and mediate VOCs production during cassava fermentation.

Fermented foods are becoming more popular due to their purported links to metabolic health and the gut microbiome. However, direct clinical evidence for the health claims is lacking. Here, we describe an eight-week clinical trial that explored the effects of a four-week kombucha supplement in healthy individuals consuming a Western diet, randomized into the kombucha (n = 16) or control (n = 8) group. We collected longitudinal stool and blood samples to profile the human microbiome and inflammation markers. We did not observe significant changes in either biochemical parameters or levels of circulating markers of inflammation across the entire cohort. However, paired analysis between baseline and end of intervention time points within kombucha or control groups revealed increases in fasting insulin and in HOMA-IR in the kombucha group whereas reductions in HDL cholesterol were associated with the control group. Shotgun metagenomic analysis revealed the relative abundance of Weizmannia, a kombucha-enriched probiotic and several SCFA producing taxa to be overrepresented in consumers at the end of the intervention. Collectively, in our healthy cohort consuming a Western diet, a short-term kombucha intervention induced modest impacts on human gut microbiome composition and biochemical parameters, which may be attributed to relatively small number of participants and the extensive inter-participant variability.

Goat milk yogurt infused with hemp extract (HE) is a novel dairy product; however, the unpleasant flavors from hemp terpenes and goat milk may impact its acceptance and popularity. This study aimed to investigate the effect of polymerized whey protein (PWP) on mitigating the hempy flavor of HE-infused goat milk yogurt and its impact on the physicochemical properties, microstructure, and probiotic survivability. Goat milk yogurt samples were infused with either nothing (plain flavor), HE, HE plus whey protein isolate, or HE plus PWP. Compared with plain goat milk yogurt, the addition of PWP in HE goat milk yogurt greatly improved the viscosity. The sensory evaluation results (N = 19) indicated that PWP significantly improved the consistency and decreased the hempy flavor of HE goat milk yogurt, although there was no difference in consumer acceptance. The microstructure analysis revealed that adding PWP formed a compact gel network compared to the irregular open protein matrixes in other groups. In conclusion, PWP not only improved the consistency of goat milk yogurt but was also useful in mitigating the hempy flavors of HE-infused goat milk.

The aim of this study was to identify and analyse consumer perceptions regarding the health benefits of different dairy products in Poland. This study examines the consumption frequency of selected dairy products in Poland and the health benefits which consumers associate with their regular consumption. It also explores how demographic factors, such as age, gender, and consumption frequency, influence these perceptions and identifies which dairy products are the most linked to specific health benefits. This study involved a quantitative survey of a representative sample of 2009 Polish consumers aged 19-30 and 66-75 years. This study revealed that the vast majority of the consumers recognise the health benefits of dairy products, particularly in areas such as better bone health, enhanced immune function, and improved digestion. The benefits associated with the regular consumption of milk, natural fresh cheeses, and natural fermented milk beverages were most frequently recognised. The respondents' age had no significant effect on their perceptions of the health benefits of the selected dairy products. A statistically significant effect of gender was found only for the perceived benefits of consuming flavoured, fermented milk beverages. The frequency of consumption had a significant effect on the respondents' perceptions of the benefits of all the studied groups of dairy products. In general, the consumers had positive attitudes towards the dairy products and believed in their potential health benefits. These findings have important implications for policy-makers. They underline the need for targeted public health campaigns to promote the consumption of dairy products as part of a balanced diet, emphasizing their specific health benefits. Such efforts could be especially effective if tailored to demographic factors such as gender and dietary habits.

The effects of brine acidification, glutamate addition, and starter culture on γ-aminobutyric acid (GABA) content of fermented cucumber were investigated. GABA is a nonprotein amino acid with antihypertensive, antianxiety, and immunomodulatory properties. It is produced during cucumber fermentation but is limited by the low intrinsic concentration of free glutamate. Glutamine is 10-fold more abundant than glutamate in fresh cucumber and could provide additional substrate if converted to glutamate by glutaminase. Cucumbers were fermented in triplicate in acidified (pH 4.7-4.8) or nonacidified (pH 6.6) cover brines with 2% (342 mM) sodium chloride (NaCl) and 0 or 10 mM added glutamate. Indigenous and starter culture-assisted fermentations were conducted for each treatment at 28°C. The starter culture included lactobacilli containing gene sequences that encode for glutaminase (Lactobacillus gasseri ATCC 33323) and glutamate decarboxylase (Lactiplantibacillus plantarum WCFS1 ATCC BAA-793). GABA, glutamate, and glutamine were quantified by liquid chromatography triple quadrupole mass spectrometry. Both indigenous and starter culture-assisted fermentations effectively metabolized intrinsic and added glutamate, resulting in 10.4 ± 2.2 mM to 14.9 ± 0.7 mM GABA in glutamate supplemented fermentations compared with only 1.1 ± 0.2 mM in indigenous ferments. No additional increases in glutamate or downstream formation of GABA were observed in nonacidified brines with or without starter cultures, indicating that glutaminase production by L. gasseri and the indigenous microbiota was minimal or absent under these conditions. Glutamate addition to reduced salt cucumber fermentations generated ready-to-eat pickles that can deliver clinically relevant levels of GABA in a typical serving size. PRACTICAL APPLICATION: Research was conducted to explore ways to increase the production of the health-promoting compound, γ-aminobutyric acid (GABA), in fermented cucumber pickles. Cucumbers were fermented in reduced salt cover brines with or without added glutamate and/or acetic acid. Both natural and starter culture-assisted fermentations effectively converted the intrinsic and added glutamate to GABA, producing ready-to-eat pickles that can deliver clinically relevant levels of GABA in a typical serving size.

This study evaluated the variation in chemical and functional properties, antinutritional factors, and in vitro digestibility during the natural fermentation of white lima bean (Phaseolus lunatus) at different fermentation periods of 0, 24, 48, 72, and 96 h using standard methods. The results showed that an increase in the fermentation period resulted in a significant (p < 0.05) increase in protein and ash content, while fiber and fat content decreased with the length of fermentation. Also, there was an optimum increase by 92%, 56.39%, and 58.16% in β-carotene, vitamin B2, and vitamin B3 at 24 h fermentation. Results showed that the fermentation period increased the mineral composition except for sodium which had a slight reduction though no significant (p < 0.05) difference was observed in the fermented samples. The antinutritional factors decreased linearly as fermentation progresses from 19.05-13.26 mg/100 g, 35.29-19.05 mg/100 g, 18.00-7.15 mg/100 g, and 3.09-1.35 mg/100 g for phytate, tannins, alkaloids, and oxalate, respectively. Fermentation significantly decreased the bulk densities, and swelling index, while water and oil absorption capacity, foaming properties, and emulsion capacities increased as fermentation progresses. Furthermore, protein digestibility improved from 50.33% to 58.50% and the glycemic index (GI) increased significantly (p < 0.05) with GI values of 57.18, 62.36, 62.67, and 62.82 for 24, 48, 72, and 96 h, respectively. This implies that these are all intermediate GI foods. This study showed that fermentation periods influence the quality of lima beans and this can be used to improve nutrition especially in the rural communities and find applications in food product development. PRACTICAL APPLICATION: Lima beans are underutilized crops in comparison with other legumes. This is attributed to problems associated with digestion on consumption and its long hours in cooking described as "hard to cook" phenomenon which is reported to be attributed to the presence of significant amount of antinutrients such as tannins and phytates. The nutritional value of lima beans will be increased, along with their acceptance and consumption as food, by the reduction or inactivation of these antinutritional factors.

The recreation of historic beverages is possible via contemporary fermentations carried out with microbes revived form the past. Advanced molecular techniques have recently provided opportunities to investigate historic samples, such as those from beer found in shipwrecks, and provide data on their character as well as identifying differences with contemporary products. In some cases, isolates of yeasts and bacteria create the possibility for authentic recreations of fermented beverages that can have cultural and nostalgic interest. They may also provide insights into the relationship between humans and microbes. The authenticity of recreations, however, can be limited by difficulties in recipe interpretation, differences in water composition and ingredients, possible genetic changes of the retrieved microbes, and from advances in production processes and equipment. Such organisms may also be used to produce novel foods and for other new industrial (non-food) applications. Microorganisms in nature are known to survive geological time-periods. Nevertheless, the survival of some copiotrophic 'fermentation' microbes for a century or more suggests a robust stress biology. Moreover, it facilitates the exciting prospect of recreating fermented products once enjoyed by our predecessors.

Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their significant roles in enhancing safety, quality, and nutritional value. As starter cultures, probiotics, and bacteriocin producers, LAB contributes to the production of high-quality foods and beverages that meet the growing consumer demand for minimally processed functional and health-promoting food products. Industrial food processing, especially in the fresh produce and beverage sector, is shifting to the use of more natural bioproducts in food production, prioritizing not only preservation but also the enhancement of functional characteristics in the final product. Starter cultures, essential to this approach, are carefully selected for their robust adaptation to the food environment. These cultures, often combined with probiotics, contribute beyond their basic fermentation roles by improving the safety, nutritional value, and health-promoting properties of foods. Thus, their selection is critical in preserving the integrity, quality, and nutrition of foods, especially in fresh produce and fruits and vegetable beverages, which have a dynamic microbiome. In addition to reducing the risk of foodborne illnesses and spoilage through the metabolites, including bacteriocins they produce, the use of LAB in these products can contribute essential amino acids, lactic acids, and other bioproducts that directly impact food quality. As a result, LAB can significantly alter the organoleptic and nutritional quality of foods while extending their shelf life. This review is aimed at highlighting the diverse applications of LAB in enhancing safety, quality, and nutritional value across a range of food products and fermented beverages, with a specific focus on essential metabolites in fruit and vegetable beverages and their critical contributions as starter cultures, probiotics, and bacteriocin producers.

In a world increasingly focused on sustainability and integrated resource use, the revalorisation of horticultural by-products is emerging as a key strategy to minimise food loss and waste while maximising value within the food supply chain. Fermentation, one of the earliest and most versatile food processing techniques, utilises microorganisms or enzymes to induce desirable biochemical transformations that enhance the nutritional value, digestibility, safety, and sensory properties of food products. This process has been identified as a promising method for producing novel, high-value food products from discarded or non-aesthetic fruits and vegetables that fail to meet commercial standards due to aesthetic factors such as size or appearance. Besides waste reduction, fermentation enables the production of functional beverages and foods enriched with probiotics, antioxidants, and other bioactive compounds, depending on the specific horticultural matrix and the types of microorganisms employed. This review explores the current bioprocesses used or under investigation, such as alcoholic, lactic, and acetic acid fermentation, for the revalorisation of fruit and vegetable by-products, with particular emphasis on how fermentation can transform these by-products into valuable foods and ingredients for human consumption, contributing to a more sustainable and circular food system.

Global protein consumption is increasing exponentially, which requires efficient identification of potential, healthy, and simple protein sources to fulfil the demands. The existing sources of animal proteins are high in fat and low in fiber composition, which might cause serious health risks when consumed regularly. Moreover, protein production from animal sources can negatively affect the environment, as it often requires more energy and natural resources and contributes to greenhouse gas emissions. Thus, finding alternative plant-based protein sources becomes indispensable. Rapeseed is an important oilseed crop and the world's third leading oil source. Rapeseed byproducts, such as seed cakes or meals, are considered the best alternative protein source after soybean owing to their promising protein profile (30%-60% crude protein) to supplement dietary requirements. After oil extraction, these rapeseed byproducts can be utilized as food for human consumption and animal feed. However, anti-nutritional factors (ANFs) like glucosinolates, phytic acid, tannins, and sinapines make them unsuitable for direct consumption. Techniques like microbial fermentation, advanced breeding, and genome editing can improve protein quality, reduce ANFs in rapeseed byproducts, and facilitate their usage in the food and feed industry. This review summarizes these approaches and offers the best bio-nutrition breakthroughs to develop nutrient-rich rapeseed byproducts as plant-based protein sources.

This study investigated the effects of fermented food consumption on the risk of colorectal cancer (CRC) related to processed meat intake using a mouse model. Processed meat products and fermented foods were supplemented to analyze heterocyclic amines (HCA) and carcinoembryonic antigen (CEA) levels and the gut microbiota in mice. The study determined age to be a non-influential factor. While HCAs were detected in all the processed meat samples, no CRC development was observed, even when they consumed excessive amounts of these processed meats, either alone or in combination with fermented foods. Bacteroides and Alistipes were the most predominant gut microbiota. Kimchi, soybean paste, and red pepper paste showed a decreasing trend in the ratio of these bacteria associated with gut inflammation, but the results were inconclusive because this trend was inconsistent. Therefore, this study found that fermented foods did not significantly affect CRC risk indicators associated with dietary processed meat intake, regardless of age.

Modulation of the gut microbiota through specific dietary interventions shows potential for maintenance and optimization of health. A dietary fiber diet and fermented foods diet appear to alter the gut microbiota, but evidence is limited. Therefore, we designed the Gut Health Enhancement by Eating Favorable Food study, a 21-week randomized controlled trial studying effects of dietary fibers and fermented foods on gut microbiota diversity and composition, while also stimulating dietary behavior changes through a citizen science (CS) approach. We hypothesized that a high-fermented food diet would increase microbial diversity, whereas a high-dietary fiber diet would stimulate the growth of specific fiber-degrading bacteria. The following elements of CS were adopted: education on the gut microbiota, tailored dietary intervention, remote data collection by participants, sharing of personal gut microbiota outcomes with participants, and vlogs by participants for dissemination of results. Here we describe the study protocol and report the flow of participants, baseline characteristics, and compliance rates. Completed in March 2024, the trial included 147 healthy adults randomized to a high-dietary fiber intervention, high-fermented food intervention, or control group. Each group received an additional study product after 2 weeks: dried chicory root, a fermented beverage, or maltodextrin (placebo). A 3-month follow-up assessed the participants' ability to sustain dietary changes. The recruitment of participants was successful, reflected by 1448 applications. The compliance with the dietary guidelines and study products was >90%. This study shows that including elements of CS in an randomized controlled trial is feasible and may help recruitment and compliance.

The rising global incidence of chronic inflammatory diseases calls for innovative and sustainable medical solutions. Brewers' spent grain (BSG), a byproduct of beer production, presents a unique opportunity in this regard. This review explores the multifaceted health benefits of BSG, with a focus on managing chronic kidney disease (CKD). BSG is identified as a potent prebiotic with potential as a therapeutic agent in CKD. We emphasize the role of gut dysbiosis in CKD and discuss how BSG could help mitigate metabolic derangements resulting from dysbiosis and CKD. Fermentation of BSG further enhances its positive impact on gut health. Incorporating fermented BSG as a key component in preventive health care could promote a more sustainable and healthier future. By optimizing the use of this typically discarded byproduct, we can align proactive health-care strategies with responsible resource management, benefiting both people and the environment.

Lactic acid bacteria (LAB) have a long history of safe use in milk fermentation and are generally recognized as health-promoting microorganisms when present in fermented foods. Lactic acid bacteria are also important components of the human intestinal microbiota and are widely used as probiotics. Considering their safe and health-beneficial properties, LAB are considered appropriate vehicles that can be genetically modified for food, industrial and pharmaceutical applications. Here, this review describes (1) the potential opportunities for application of genetically modified LAB strains in dairy fermentation and (2) the various genomic modification tools for LAB strains, such as random mutagenesis, adaptive laboratory evolution, conjugation, homologous recombination, recombineering, and CRISPR (clustered regularly interspaced short palindromic repeat)-Cas (CRISPR-associated protein)-based genome engineering. Finally, this review also discusses the potential future developments of these genomic modification technologies and their applications in dairy fermentations.

Fermented dairy products have recently gained popularity due to their purported health benefits, nevertheless, their role in ageing remains uncertain. This narrative review aims to evaluate evidence from observational (prospective) and interventional studies on the potential benefits of fermented dairy product consumption for musculoskeletal and mental health in older adults. Additionally, it seeks to determine whether any observed benefits surpass those of non-fermented dairy products and to identify directions for future research. Prospective studies support either favourable or neutral associations of fermented dairy products with outcomes of musculoskeletal health or neutral associations with mental health outcomes, whilst it remains unclear if the benefits observed with fermented dairy products go beyond those of the non-fermented dairy foods. Few interventional studies suggest overall favourable effects of yogurt and cheese on musculoskeletal health in older adults but given their small number (N = 6) and heterogeneity, they do not allow a clear assessment or definitive recommendations for fermented dairy intake. Interventional studies reporting mental health outcomes are largely lacking for this age group (N = 1). Given the very limited evidence for the effectiveness of fermented dairy products, future well-designed prospective and randomized controlled trials are needed to better understand their benefits (especially compared to those of non-fermented dairy foods), their characteristics and the quantities required to offer protection against musculoskeletal and/or mental health ageing.

In recent years, there has been a significant shift towards industrialization in food production, resulting in the implementation of higher hygiene standards globally. Our study focused on examining the impact of hygiene standards on tempeh, a popular Rhizopus-based fermented soybean product native to Indonesia, and now famous around the world. We observed that tempeh produced with standardized hygiene measures exhibited a microbiome with comparable bacterial abundances but a markedly different community structure and function than traditionally produced tempeh. In detail, we found a decreased bacterial abundance of lactobacilli and enterobacteria, bacterial diversity, different indicator taxa, and significantly changed community structure in industrial tempeh. A similar picture was found for functional analysis: the quantity of bacterial genes was similar but qualitative changes were found for genes associated with human health. The resistome of tempeh varied based on its microbiome composition. The higher number of antimicrobial resistance genes in tempeh produced without standardized hygiene measures mainly belong to multidrug efflux pumps known to occur in plant-based food. Our findings were confirmed by functional insights into genomes and metagenome-assembled genomes from the dominant bacteria, e.g. Leuconostoc, Limosilactobacillus, Lactobacillus, Enterococcus, Paenibacillus, Azotobacter and Enterobacter. They harboured an impressive spectrum of genes important for human health, e.g. for production of vitamin B1, B7, B12, and K, iron and zinc transport systems and short chain fatty acid production. In conclusion, industrially produced tempeh harbours a less diverse microbiome than the traditional one. Although this ensures production at large scales as well as biosafety, in the long-term it can lead to potential effects for human gut health.

Indole derivatives are microbial metabolites of the tryptophan pathway involved in gut immune homeostasis. They bind to the aryl hydrocarbon receptor (AhR), thereby modulating development of intestinal group 3 innate lymphoid cells (ILC3) and subsequent interleukin-22 production. In mice, indole derivatives of the maternal microbiota can reach the milk and drive early postnatal ILC3 development. Apart from the gut microbiota, lactic acid bacteria (LAB) also produce indole compounds during milk fermentation. Using germ-free mice, the aim of our study was to test if maternal intake of a dairy product enriched in AhR-activating indoles produced by fermentation could boost maturation of the intestinal innate immune system in the offspring. A set of 631 LAB strains were genetically screened for their potential to produce indole compounds. Among these, 125 strains were tested in combination with standard strains to produce yoghurts that were screened for their ability to activate AhR in vitro using the HepG2-AhR-Luc cell line. The most active yoghurt and a control yoghurt were formulated as pellets and fed to germ-free dams during pregnancy and lactation. Analysis of the offspring on postnatal day 14 using flow cytometry revealed an increase in the frequency of small intestinal lamina propria NKp46 +ILC3 s in the pups born to dams that had consumed the purified diet containing an AhR-active yoghurt (AhrY-diet) compared to control yoghurt (ConY-diet). Selection of LABs based on their ability to produce a fermented dairy able to activate AhR appears to be an effective approach to produce a yoghurt with immunomodulatory properties.

Key progresses in the sequencing and functional annotation of microbial organisms have revolutionized research in the fields of human metabolism and food biotechnology. In particular, the gut microbiome is now recognized as an important mediator of the impact of nutrition on human metabolism. Annotated genomes of a large number of bacteria are now available worldwide, which selectively transform food through fermentation to produce specific bioactive compounds with the potential to modulate human health. A previous research has demonstrated that the maternal microbiota shapes the neonatal immune system. Similarly, this report shows that lactic acid bacteria can be selected to produce fermented food that can also modulate postnatal intestinal immunity.

The ability to manipulate brain function through the communication between the microorganisms in the gastrointestinal tract and the brain along the gut-brain axis has emerged as a potential option to improve cognitive and emotional health. Dietary composition and patterns have demonstrated a robust capacity to modulate the microbiota-gut-brain axis. With their potential to possess pre-, pro-, post-, and synbiotic properties, dietary fibre and fermented foods stand out as potent shapers of the gut microbiota and subsequent signalling to the brain. Despite this potential, few studies have directly examined the mechanisms that might explain the beneficial action of dietary fibre and fermented foods on the microbiota-gut-brain axis, thus limiting insight and treatments for brain dysfunction. Herein, we evaluate the differential effects of dietary fibre and fermented foods from whole food sources on cognitive and emotional functioning. Potential mediating effects of dietary fibre and fermented foods on brain health via the microbiota-gut-brain axis are described. Although more multimodal research that combines psychological assessments and biological sampling to compare each food type is needed, the evidence accumulated to date suggests that dietary fibre, fermented foods, and/or their combination within a psychobiotic diet can be a cost-effective and convenient approach to improve cognitive and emotional functioning across the lifespan.

The field of culinary medicine has gained significant attention for its potential to improve health outcomes through the integration of nutrition and medical practice. However, the cultural dimensions of this interdisciplinary field remain underexplored. Emphasizing the role of sociocultural practices, the paper highlights how culturally appreciative culinary practices can meet the sextuple aim of healthcare system innovation. By examining diverse cultural traditions and their contributions to culinary medicine, this review underscores the importance of culturally attuned approaches in promoting human health. The integration of cultural food wisdom into healthcare practices offers a pathway to more effective and personalized care, stronger patient-provider relationships, diversity/equity/inclusion/belonging, and sustainable food systems.

Cured meat is a fermented meat product from the traditional Chinese culture made by natural fermentation. In this study, five bacteria strains were screened from cured meat using 16S rDNA technology, and a functional local starter was selected, which was applied to the production of cured meat to standardize the production of cured meat and improve the quality of cured meat. By studying the fermentation characteristics of strain these strains, this study found that the fermentation characteristics of L. mesenteroides and S. lactis are ideal. L. mesenteroides and S. lactis were used as starter cultures in fermented bacon. Then, this study compared the quality of fermented beef with Sichuan bacon, Hunan bacon, and Xinyang bacon. The results suggested that L. mesenteroides and S. lactis can improve the sensory and texture properties of the products and reduce the moisture content, water activity, pH value, and protein content of fermented beef products. More importantly, L. mesenteroides can significantly reduce the nitrite content (25.34%) and nitrosamine content (29.69%) in fermented beef, which provides an excellent guarantee for the safety of cured meat. In this study, a functional fermentation strain-L. mesenteroides could degrade the nitrite content of fermented meat products and improve their sensory and textural properties-was screened to provide some reference value for the later development of functional strains suitable for fermented meat products.

This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various parameters such as pH levels, dry matter content, total acidity, salt content, color changes, pigment content, and lactic acid bacteria count. This study identifies the most favorable salt concentration for bacterial growth during fermentation and storage as 2-3%. It was evaluated that salt levels fluctuated significantly during fermentation, with nearly 50% of the added salt absorbed by the beetroot tissues, mainly when lower salt concentrations were used. The fermentation process had a negative effect on the content of betalain pigments, as well as yellow pigments, including vulgaxanthin-I. It was also found that fermentation and storage affected the proportions of red pigments, with betacyanins proving to be more stable than betaxanthins, and that salt addition affected negatively pH and total acidity while causing an increase in yellow color. The pH was negatively correlated with the duration of the process, the amount of red pigment, and bacterial count. The results indicate that lower salt levels can lead to favorable physicochemical and microbiological parameters, allowing for the production of fermented red beetroot with reduced salt content without compromising quality.

Tempeh, a soybean product from Indonesia, is created through fermentation by Rhizopus spp. and associated bacteria. Here, we aim to get an overview of the variability of the tempeh microbiota across Indonesia and disentangle influencing factors. We found high variability in bacterial abundance (103 - 109 copies g-1), richness (nASV = 40 - 175 ASVs), and diversity (H' = 0.9 - 3.5) in tempeh. The primary factor affecting this variation was the region, where the tempeh was produced. Interestingly, tempeh samples obtained from geographically close areas tended to share similar bacterial profiles, suggesting a "terroir" of tempeh. Additionally, tempeh wrapped in banana leaves had a higher abundance of enterobacteria in comparison to tempeh wrapped in plastic but also tended to have a higher total bacterial and lactobacilli abundance. Despite all variability, the tempeh core microbiome consists Lactobacillales and Enterobacteriales. This study demonstrates a high variability of bacterial diversity in traditional tempeh from local producers highlighting a strong regional influence across Indonesia.