New Insights Into Lactic Acid Bacteria Fermentation of Plant Foods Through Complementary Omics

This chapter provides an overview of updated omics studies applied to lactic fermented plant foods, especially kimchi and sauerkrauts. Knowledge of the composition of microbial communities is important to exploit the microbial succession for understanding and eventually steering its functionality. The existing limitations, as well as the promising clues for future investigation in plant food fermentation are also considered. Complementary omics and bioinformatics tools will enables us to better understand and elucidate the relationship between a fermented food and its microbiome to a scale never reached before.