ArticleInternational journal of environmental research and public health2021
Eco-Evolutionary Dynamics in Microbial Communities from Spontaneous Fermented Foods.
Article in International journal of environmental research and public health, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Species sorting shapes the divergence of a traditional fermented dairy-derived bacterial community with repeatable functionality during propagation with alternative substrates.World journal of microbiology & biotechnology · 2026Article
- Grape Must as a Bioelectrochemical Processor.ACS omega · 2026Article
- Microbial biotechnology meets ecological theory: a unified framework to design industrial microbial consortia.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Review
- Enhancing the fiber degradation efficiency in dairy cattle rumen through engineered bacterial communities.Microbiome · 2026Article
- An experimental outlook on investigating temporal-scale dynamics of microbial communities.ISME communications · 2026Article
- Multi-omics profiling of microbial ecology and non-volatile compounds across fermentation stages of spontaneous litchi (Frontiers in nutrition · 2026Article
- Metagenomic analysis of viral communities in the polluted Varuna River reveals site-specific diversity patterns associated with environmental aspects.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Wine Fermentation as a Model System for Microbial Ecology and Evolution.Environmental microbiology · 2025Review
- Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges.Foods (Basel, Switzerland) · 2025Review
- pH Adaptation stabilizes bacterial communities.npj biodiversity · 2024Article
- A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective.Foods (Basel, Switzerland) · 2024Review
- Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation.Foods (Basel, Switzerland) · 2024Article
- Influence of metabolic guilds on a temporal scale in an experimental fermented food derived microbial community.FEMS microbiology ecology · 2023Article
- Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation.Foods (Basel, Switzerland) · 2023Review
- Species dynamics in natural bacterial communities over multiple rounds of propagation.Evolutionary applications · 2022Article
- Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia.Microorganisms · 2022Article
- Exploration of the roles of microbiota on biogenic amines formation during traditional fermentation ofFrontiers in microbiology · 2022Article
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Eco-evolutionary forces are the key drivers of ecosystem biodiversity dynamics. This resulted in a large body of theory, which has partially been experimentally tested by mimicking evolutionary processes in the laboratory. In the first part of this perspective, we outline what model systems are used for experimental testing of eco-evolutionary processes, ranging from simple microbial combinations and, more recently, to complex natural communities. Microbial communities of spontaneous fermented foods are a promising model system to study eco-evolutionary dynamics. They combine the complexity of a natural community with extensive knowledge about community members and the ease of manipulating the system in a laboratory setup. Due to rapidly developing sequencing techniques and meta-omics approaches incorporating data in building ecosystem models, the diversity in these communities can be analysed with relative ease while hypotheses developed in simple systems can be tested. Here, we highlight several eco-evolutionary questions that are addressed using microbial communities from fermented foods. These questions relate to analysing species frequencies in space and time, the diversity-stability relationship, niche space and community coalescence. We provide several hypotheses of the influence of these factors on community evolution specifying the experimental setup of studies where microbial communities of spontaneous fermented food are used.
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