Multi-Omics Insights into Microbial Interactions and Fermented Food Quality
Jiayi Ji, Xinyue Jiang, Panpan Song, Qi Yang, Mengying Sun, Zhihui Dong, Yi Lu, Shaohua Dou, Liang Dong
Abstract
The quality, flavor, and functional attributes of fermented foods are intrinsically shaped by the composition and metabolic dynamics of their microbial communities. This systematic review explores the structural organization, successional patterns, and mechanistic roles of these communities in influencing food quality, with a specific focus on core functional groups-including lactic acid bacteria (LAB), yeasts, and molds-and their interplay through key metabolic pathways. By integrating multi-omics approaches, such as metagenomics and metabolomics, we elucidate the underlying relationships between microbial activity and the formation of volatile flavor compounds, nutritional metabolites, and bioactive substances. These insights offer a scientific basis for the targeted regulation and functional enhancement of fermented food products.