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Updated: Jan 7, 2026

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Multi-Omics Insights into Microbial Interactions and Fermented Food Quality.

Jiayi Ji1,2,3, Xinyue Jiang1,2,3, Panpan Song1,2,3

  • 1College of Life and Health, Dalian University, Dalian 116622, China.

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|December 31, 2025
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Summary
This summary is machine-generated.

Microbial communities in fermented foods significantly impact quality and flavor. This review details how lactic acid bacteria (LAB), yeasts, and molds influence food attributes through their metabolic interactions.

Keywords:
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Area of Science:

  • Food Science
  • Microbiology
  • Biochemistry

Background:

  • The sensory and nutritional profiles of fermented foods are determined by their microbial inhabitants.
  • Understanding microbial community dynamics is crucial for controlling fermented food characteristics.

Purpose of the Study:

  • To systematically review the structure, succession, and functional roles of microbial communities in fermented foods.
  • To explore the interplay of key microbial groups, like lactic acid bacteria (LAB), yeasts, and molds, in shaping food attributes.
  • To link microbial metabolism to the production of flavor compounds, nutrients, and bioactive substances.

Main Methods:

  • Systematic literature review integrating multi-omics data (metagenomics, metabolomics).
  • Analysis of microbial community structure and successional patterns.
  • Investigation of metabolic pathways and their contribution to food quality.

Main Results:

  • Microbial composition and metabolic activity directly influence flavor, texture, and nutritional value.
  • Specific metabolic pathways involving LAB, yeasts, and molds are key drivers of desirable food attributes.
  • Multi-omics approaches reveal complex relationships between microbial consortia and metabolite production.

Conclusions:

  • Microbial communities are central to fermented food quality and functionality.
  • Targeted manipulation of microbial communities and their metabolism can enhance fermented food products.
  • This review provides a framework for optimizing fermented food production through scientific understanding.