Fuente: Microorganisms - Revista científica (MDPI) Microorganisms, Vol. 13, Pages 2679: Multi-Omics Insights into Microbial Interactions and Fermented Food Quality
Microorganisms doi: 10.3390/microorganisms13122679
Authors:
Jiayi Ji
Xinyue Jiang
Panpan Song
Qi Yang
Mengying Sun
Zhihui Dong
Yi Lu
Shaohua Dou
Liang Dong

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.