{
  "abstract": "Fermented food microbial ecosystems are dynamic and shaped by microbes, substrates, and environments, but traditional spontaneous fermentation causes variability in quality and safety, limiting standardization. This review highlighted multi-omics integration to comprehensively characterize microbial composition, dynamics, interactions, metabolites, and phages, and summarized regulation strategies including functional strains, synthetic microbial communities, bacteriophage control, and physicochemical modulation. Finally, the futures and challenges from empirical practice to predictable, scalable industrial fermentation were proposed.",
  "abstract_shown": true,
  "affiliations": [
    "Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China",
    "State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China",
    "College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China",
    "Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China. xuyouqiang@btbu.edu.cn"
  ],
  "article_type": "review",
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "affs": [
        0,
        1
      ],
      "name": "M T Wu",
      "orcid": "0009-0003-0307-6203"
    },
    {
      "affs": [
        2
      ],
      "name": "Jiayao Wang"
    },
    {
      "affs": [
        1
      ],
      "name": "Yu Wang"
    },
    {
      "affs": [
        3
      ],
      "name": "Youqiang Xu",
      "orcid": "0000-0002-9537-0981"
    },
    {
      "affs": [
        0
      ],
      "name": "Baoguo Sun",
      "orcid": "0000-0003-4326-8237"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/b4kama7jxyb6z.bib",
  "cited_by": 10,
  "doi": "10.1038/s41538-026-00916-2",
  "fulltext_url": null,
  "id": "b4kama7jxyb6z",
  "issns": [
    "2396-8370"
  ],
  "landing_url": "https://doi.org/10.1038/s41538-026-00916-2",
  "language": "en",
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1106|Probiotics and Fermented Foods"
    ]
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  "openalex": "W7164362097",
  "pdf_url": "https://www.nature.com/articles/s41538-026-00916-2_reference.pdf",
  "pmcid": "PMC13620145",
  "pmid": "42277053",
  "published": "2026-06-11",
  "publisher": "Nature Portfolio",
  "ris": "https://research.draconitic.com/paper/b4kama7jxyb6z.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T13:26:50Z",
      "native_id": "W7164362097",
      "source": "openalex",
      "url": "https://doi.org/10.1038/s41538-026-00916-2"
    }
  ],
  "subjects": [],
  "title": "Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation",
  "title_text": "Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation",
  "type": "peer-reviewed",
  "updated_at": "2026-11-09T13:21:08Z",
  "url": "https://research.draconitic.com/paper/b4kama7jxyb6z",
  "venue": "npj Science of Food",
  "versions": []
}