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Peer-reviewedCC BY-NC-NDnpj Science of Food

Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation

  • M T Wu1,2
  • Jiayao Wang3
  • Yu Wang2
  • Youqiang Xu4
  • Baoguo Sun1
4 affiliations
  1. 1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
  2. 2State Key Laboratory of Engineering Biology for Low-Carbon Manufacturing, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
  3. 3College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
  4. 4Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China. [email protected]
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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.

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Cite

BibTeXRIS
BibTeX
@article{wu2026traditional,
  title = {{Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation}},
  author = {M T Wu and Jiayao Wang and Yu Wang and Youqiang Xu and Baoguo Sun},
  journal = {npj Science of Food},
  year = {2026},
  month = jun,
  doi = {10.1038/s41538-026-00916-2},
  url = {https://doi.org/10.1038/s41538-026-00916-2},
  note = {CC BY-NC-ND},
}
RIS
TY  - JOUR
TI  - Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation
AU  - M T Wu
AU  - Jiayao Wang
AU  - Yu Wang
AU  - Youqiang Xu
AU  - Baoguo Sun
PY  - 2026
DA  - 2026/06/11
JO  - npj Science of Food
DO  - 10.1038/s41538-026-00916-2
UR  - https://doi.org/10.1038/s41538-026-00916-2
AB  - 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.
SN  - 2396-8370
ER  -