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Updated: Jan 7, 2026

Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems

Analysis of Interactions between Endobiotics and Human Gut Microbiota Using In Vitro Bath Fermentation Systems

Published on: August 23, 2019

発酵食品の品質と微生物間相互作用に関するマルチオミクス的洞察

Jiayi Ji^1,2,3, Xinyue Jiang^1,2,3, Panpan Song^1,2,3

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

|December 31, 2025

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.

キーワード:

発酵食品風味化合物微生物群集マルチオミクス技術

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Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

Investigation of Microbial Cooperation via Imaging Mass Spectrometry Analysis of Bacterial Colonies Grown on Agar and in Tissue During Infection

Investigation of Microbial Cooperation via Imaging Mass Spectrometry Analysis of Bacterial Colonies Grown on Agar and in Tissue During Infection

Published on: November 18, 2022

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