Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement
Food fermentation is driven by microbial interactions. This article reviews the types of microbial interactions during food fermentation, the research strategies employed, and their impacts on the quality of fermented foods. Microbial interactions primarily include mutualism, commensalism, amensalis...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/14/2515 |
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| author | Wenjing Liu Yunxuan Tang Jiayan Zhang Juan Bai Ying Zhu Lin Zhu Yansheng Zhao Maria Daglia Xiang Xiao Yufeng He |
| author_facet | Wenjing Liu Yunxuan Tang Jiayan Zhang Juan Bai Ying Zhu Lin Zhu Yansheng Zhao Maria Daglia Xiang Xiao Yufeng He |
| author_sort | Wenjing Liu |
| collection | DOAJ |
| description | Food fermentation is driven by microbial interactions. This article reviews the types of microbial interactions during food fermentation, the research strategies employed, and their impacts on the quality of fermented foods. Microbial interactions primarily include mutualism, commensalism, amensalism, and competition. Based on these interaction patterns, the safety, nutritional composition, and flavor quality of food can be effectively improved. Achieving precise control of fermented foods’ qualities via microbial interaction remains a critical challenge. Emerging technologies such as high-throughput sequencing, cell sorting, and metabolomics enable the systematic analysis of core microbial interaction mechanisms in complex systems. Using synthetic microbial communities and genome-scale metabolic network models, complicated microbial communities can be effectively simplified. In addition, regulatory targets of food quality can be precisely identified. These strategies lay a solid foundation for the precise improvement of fermented food quality and functionality. |
| format | Article |
| id | doaj-art-dd6d00f6e98240f080bb7b298892f245 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-dd6d00f6e98240f080bb7b298892f2452025-08-20T03:08:12ZengMDPI AGFoods2304-81582025-07-011414251510.3390/foods14142515Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality EnhancementWenjing Liu0Yunxuan Tang1Jiayan Zhang2Juan Bai3Ying Zhu4Lin Zhu5Yansheng Zhao6Maria Daglia7Xiang Xiao8Yufeng He9School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaInternational Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaFood fermentation is driven by microbial interactions. This article reviews the types of microbial interactions during food fermentation, the research strategies employed, and their impacts on the quality of fermented foods. Microbial interactions primarily include mutualism, commensalism, amensalism, and competition. Based on these interaction patterns, the safety, nutritional composition, and flavor quality of food can be effectively improved. Achieving precise control of fermented foods’ qualities via microbial interaction remains a critical challenge. Emerging technologies such as high-throughput sequencing, cell sorting, and metabolomics enable the systematic analysis of core microbial interaction mechanisms in complex systems. Using synthetic microbial communities and genome-scale metabolic network models, complicated microbial communities can be effectively simplified. In addition, regulatory targets of food quality can be precisely identified. These strategies lay a solid foundation for the precise improvement of fermented food quality and functionality.https://www.mdpi.com/2304-8158/14/14/2515fermented foodsmicrobial interactionssynthetic microbial communitiescore microorganismsgenome-scale metabolic network |
| spellingShingle | Wenjing Liu Yunxuan Tang Jiayan Zhang Juan Bai Ying Zhu Lin Zhu Yansheng Zhao Maria Daglia Xiang Xiao Yufeng He Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement Foods fermented foods microbial interactions synthetic microbial communities core microorganisms genome-scale metabolic network |
| title | Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement |
| title_full | Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement |
| title_fullStr | Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement |
| title_full_unstemmed | Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement |
| title_short | Microbial Interactions in Food Fermentation: Interactions, Analysis Strategies, and Quality Enhancement |
| title_sort | microbial interactions in food fermentation interactions analysis strategies and quality enhancement |
| topic | fermented foods microbial interactions synthetic microbial communities core microorganisms genome-scale metabolic network |
| url | https://www.mdpi.com/2304-8158/14/14/2515 |
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