Zhenghuan Du, Haibo Zhang

(Department of Biochemistry, Beijing Normal University)

Abstract：

In the traditional fermentation process of food, the abundance of substances and open fermentation methods promote the diversity of microorganisms in the system, and the reproductive metabolism of microorganisms drives the progress of food fermentation. Meanwhile, the interactions between microorganisms play a crucial role in the fermentation process. Studying the interactions between microorganisms helps us understand the underlying mechanisms of food fermentation and control the fermentation process. This article mainly introduces the complexity and variability of microbial community structure in traditional fermented foods, summarizes the physiological mechanisms of microbial interactions based on cell growth and metabolic characteristics research and omics technology, and preliminarily explores the positive role of microbial co culture in improving product quality, shortening fermentation cycle, and enhancing product safety performance in traditional fermented food production. At present, there is still limited research on the interaction modes and mechanisms between microorganisms under microbial co culture, and microbial co culture has broad application prospects in enhancing fermentation in the future.

Key Words：

fermented food; microbial interactions; community structure; co-cultivation