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Environmental factor driven microbial interactions regulate flavor metabolisms in polymicrobial fermented alcoholic

Enxiang Zong1, Jianping Yang2, Jiaojiao Zhang3

  • 1School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.

Food Research International (Ottawa, Ont.)
|January 9, 2026
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Summary

Environmental factors drive microbial interactions to shape flavor in fermented drinks. This dynamic coupling framework, observed in beverages like Baijiu and wine, guides flavor optimization and robust starter cultures.

Keywords:
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Area of Science:

  • Food Science and Microbiology
  • Biotechnology
  • Sensory Science

Background:

  • Fermented alcoholic beverages possess diverse sensory profiles due to complex microbial metabolism.
  • Environmental factors significantly influence microbial interactions and flavor metabolite synthesis, but the precise mechanisms remain unclear.
  • Understanding these links is crucial for optimizing fermented beverage production.

Purpose of the Study:

  • To systematically discuss regulatory mechanisms of microbial interactions governing flavor formation in environment-driven polymicrobial fermentation.
  • To elucidate a dynamic coupling framework: Environmental factors-Microbial interactions-Flavor regulation.
  • To integrate global fermented alcoholic beverages (e.g., Baijiu, Pulque, grape wine) to understand this framework.

Main Methods:

  • Integration of diverse fermented alcoholic beverage data.
  • Elucidation of the Environmental factors-Microbial interactions-Flavor regulation framework.
  • Application of cross-scale methodologies including multi-omics, computational modeling, and IoT sensing.

Main Results:

  • Environmental gradients (temperature, oxygen, pH) shape microbial interactions by modulating equilibria.
  • Microbial interactions directly orchestrate flavor metabolome assembly: synergy enhances esters, competition balances diversity, and antagonism suppresses off-flavors.
  • Flavor metabolites provide feedback, reshaping the microenvironment (acidification, anaerobiosis).

Conclusions:

  • The established framework reveals a closed-loop system where environment, microbes, and flavor are dynamically coupled.
  • This framework provides a foundation for designing synthetic microbial consortia and robust starter cultures for stable flavor production.
  • It guides targeted flavor optimization in fermented alcoholic beverages.