The periodic table of fermented foods: limitations and opportunities
Open accessAbstract
Fermentation is one of the oldest methods of food processing and accounts for a substantial proportion of human foods, including not only staple foods such as bread, cereal porridges or fermented legumes but also fermented vegetables, meats, fish and dairy, alcoholic beverages as well as coffee, cocoa and condiments such as vinegar, soy sauce and fish sauces. Adding the regional varieties to these diverse product categories makes for an almost immeasurable diversity of fermented foods. The periodic table of fermented foods aims to map this diversity on the 118 entries of the periodic table of chemical elements. While the table fails to represent the diversity of fermented foods, it represents major fermentation substrates, product categories, fermentation processes and fermentation organisms. This communication not only addresses limitations of the graphical display on a "periodic table of fermented foods", but also identifies opportunities that relate to questions that are facilitated by this graphical presentation: on the origin and purpose of food fermentation, which fermented foods represent "indigenous" foods, differences and similarities in the assembly of microbial communities in different fermentations, differences in the global preferences for food fermentation, the link between microbial diversity, fermentation time and product properties, and opportunities of using traditional food fermentations as template for development of new products. KEY POINTS: • Fermented foods are produced in an almost immeasurable diversity. • Fermented foods were mapped on a periodic table of fermented foods. • This table facilitates identification of communalities and differences of products.
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Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome.
Carlino, N., Blanco-Míguez, A., Punčochář, M., Mengoni, C., Pinto, F., Tatti, A., Manghi, P., Armanini, F., Avagliano, M., Barcenilla, C., et al. (2024) · Cell · doi:10.1016/j.cell.2024.07.039 · Cited by 146 · see citing works
“This defined metadata was based on previous work in the field, 81 and further expanded by food microbiologists as part of the current work.”
- Authors
- Gänzle, M.
- Affiliations
- University of Alberta (CA)
- Corresponding author
- Gänzle, Michael
- ORCID
- Gänzle, Michael
- Venue
- Applied Microbiology and Biotechnology
- Published
- 2022-04
- Volume
- 106
- Issue
- 8
- Pages
- 2815-2826
- ISSN
- 0175-7598 (ISSN-L)
- 1432-0614
- OpenAlex
- W4223486502
- Cited by
- 100
- References
- 105
- Citations by year
- 2026: 19 · 2025: 28 · 2024: 16 · 2023: 28 · 2022: 9
- FWCI
- 1.85
- Type
- journal article
- Language
- en
- Open access
- green
- doi.org
- Locations
- Applied Microbiology and Biotechnology (publishedVersion)
- PubMed (publishedVersion)
- ERA: Education and Research Archive (University of Alberta)
- Funders
- Canada Research Chairs (Food Microbiology, Probiotics)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- fermented foods, food fermentation, fermented vegetables, fermented dairy products, fermented legumes, fermented meat products, alcoholic beverages, microbial communities, microbial diversity, fermentation time, indigenous foods
- MeSH terms
- Fermented Foods, Alcoholic Beverages, Animals, Fermentation, Food Microbiology, Vegetables, Soy Foods
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