Microbial interactions in the food industry: Mechanisms, applications, and future perspectives

Microbial interactions are the ecological drivers of food fermentation and safety. They determine product quality, functionality, and shelf life. This review systematically illustrates the core ecological modes (synergism, antagonism, and competition) and their underlying molecular mechanisms, such as metabolic cross-feeding, quorum sensing, and horizontal gene transfer. This review analyzes the application of these interactions in traditional fermentations. Specifically, it examines their roles in driving flavor complexity, enhancing nutritional value, and providing natural bio-preservation. The shift from empirical craftsmanship to precision fermentation is further elaborated. This encompasses ecological modeling and the rational design of synthetic microbial consortia. It also includes intelligent monitoring systems and artificial intelligence (AI)-enabled digital twins for real-time process optimization. Additionally, it includes AI-enhanced development of functional foods and microbial valorization of food processing by-products for the circular bioeconomy. Finally, this review addresses critical challenges. These include the constraints imposed by uncultivable microorganisms, the robustness of AI-driven models under industrial complexity, and regulatory hurdles for engineered systems. This review provides a scientific foundation for the rational design of fermented foods with enhanced quality, safety, and functional attributes.