Yeast diversity in traditional fermented foods of ethnic minorities in China, with the descriptions of four new yeast species.

ABSTRACT: Fermented foods have been produced by humans since prehistoric times and are consumed worldwide today due to their enhanced nutritional value, taste and flavor, and benefits for human health. Various microorganisms are essential agents responsible for food fermentation and have been extensively studied using both culture-dependent and -independent methods. However, previous research has mainly focused on fermented foods produced on a large scale in urbanized areas. In this study, we collected 255 samples of diverse traditional fermented foods-including alcoholic beverages, amylolytic starters, fruit vinegar, and fermented products of milk, vegetables, cereals, legumes, fish, meat, and other materials-from ethnic minority areas of China through a citizen science initiative for the study of

SUBMITTER: Hu S 

PROVIDER: S-EPMC12268275 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature