Plant-based fermentations and their microbes provide an underexplored source for novel biotechnological applications. Recent advances in DNA sequencing technologies and analyses of sequencing data highlight that a diverse array of lactic acid bacteria (LAB) frequently dominate these plant fermentations. Because of the long history of safe LAB use in fermented foods, we argue here that various novel probiotic, synbiotic and a range of other industrial applications can be produced based on new insights in the functional and genetic potential of these LAB. To aid in this quest, comparative genomics tools are increasingly available enabling a more rational design of wet-lab experiments to screen for the most relevant properties. This is also true for the exploration of useful enzymatic and (secondary) metabolic production capacities of the LAB that can be isolated from these plant-based fermentations, such as the recent discovery of a cellulase enzyme in specific Lactobacillus plantarum group members.

中文翻译：

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植物性发酵食品及其微生物的应用。

基于植物的发酵及其微生物为新型生物技术应用提供了未开发的资源。DNA测序技术和测序数据分析的最新进展突出表明，各种各样的乳酸菌（LAB）通常在这些植物发酵中占主导地位。由于在发酵食品中安全使用LAB的悠久历史，我们在此认为，基于对这些LAB的功能和遗传潜力的新见解，可以生产出各种新颖的益生菌，合生元和一系列其他工业应用。为了满足这一需求，越来越多的比较基因组学工具可以使湿实验室实验的设计更加合理，从而筛选出最相关的特性。