Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional...

Area of Science:

• Food microbiology
• Microbial ecology
• Systems biology

Background:

• Fermented foods rely on dynamic microbial ecosystems.
• Spontaneous fermentation leads to variable quality and safety.
• Standardization is limited in traditional fermentation.

Purpose of the Study:

• To review multi-omics integration for characterizing fermented food microbial ecosystems.
• To summarize strategies for regulating microbial communities in fermentation.
• To propose future directions for industrial fermentation.

Main Methods:

• Literature review focusing on multi-omics approaches.
• Analysis of microbial composition, dynamics, and interactions.
• Summary of regulatory strategies: functional strains, synthetic communities, phage control, physicochemical modulation.

Main Results:

• Multi-omics integration provides a comprehensive view of microbial ecosystems.
• Identified key factors influencing microbial composition and dynamics.
• Outlined effective strategies for controlling fermentation processes.

Conclusions:

• Multi-omics data is crucial for understanding and controlling fermented food production.
• Integration of functional strains, synthetic communities, and phage control can enhance fermentation.
• Future research should focus on predictable and scalable industrial fermentation.