Back-slopping of fermentation cultures in food fermentations can ensure stability of fermentation microbiota at the species or even at the strain level over extended periods of time. In contrast to the fermentation organisms in spontaneous food fermentations, which are derived from plant-associated or environmental micro-organisms, dominant micro-organisms in back-slopped fermentations are often recruited from lactic acid bacteria that are associated with insect or vertebrate hosts. Lifestyle-associated metabolic traits that relate to the ecological fitness of lactic acid bacteria in the host environment include biofilm formation through production of exopolysaccharides, acid resistance mediated by urease, glutaminase or glutamate decarboxylase, and polysaccharide hydrolysis mediated by extracellular glucosyl hydrolases. This review will discuss the ecological fitness of these organisms in food fermentations, and relate their specific metabolic properties to the safety, quality, and nutritional properties of food.

食品发酵中发酵培养物的回斜可以确保长时间内该菌种甚至菌株水平的发酵菌群的稳定性。与源自植物相关或环境微生物的自然食品发酵中的发酵生物相反，后倾斜发酵中的优势微生物通常是从与昆虫或脊椎动物宿主相关的乳酸菌中招募的。与宿主环境中乳酸菌的生态适应性相关的与生活方式相关的代谢特征包括通过胞外多糖的产生形成生物膜，脲酶，谷氨酰胺酶或谷氨酸脱羧酶介导的耐酸性以及细胞外葡萄糖基水解酶介导的多糖水解。