Recent Advances in the Identification and Characterization of Fermentative Microorganisms

An Exploratory Review

Abstract

Fermentative microorganisms bring about transformative processes in food, thereby enhancing flavor and appearance indices, inhibiting undesirable components, improving shelf and storage life, as well as improving health and nutritional quality parameters. Traditional methods for identification of fermentative microorganisms involve cultivating and analyzing phenotypic characteristics, which are labor-intensive and time-consuming. Advanced molecular techniques such as polymerase chain reaction, whole gene sequencing, next generation sequencing, fluorescent in situ hybridization (FISH), Matrix assisted laser desorption ionization time of flight mass spectrometry (MALDI-TOF MS), fourier transform infrared spectroscopy and hyper-spectral imaging offer rapid, cost-effective, and reliable identification of bacteria and fungi cultured on agar plates or in liquid media. Techniques, such as genotyping, examine the DNA sequence to determine the genetic makeup of microorganisms, alongside the grouping of isolates via application of phylogenetic tree similarity indices. Overall, modern molecular techniques have revolutionized the identification of fermentative microorganisms, providing efficient and more elaborate alternatives to traditional methods. In this review work, an attempt is made to examine the historical and analytical trends from the conventional methods to the most recent modern tools for effective identification of industrially-important fermentative microorganisms.