College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.
Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China.
Compr Rev Food Sci Food Saf. 2024 Jul;23(4):e13388. doi: 10.1111/1541-4337.13388.
Consumers are attracted to traditional fermented foods due to their unique flavor and nutritional value. However, the traditional fermentation technique can no longer accommodate the requirements of the food industry. Traditional fermented foods produce hazardous compounds, off-odor, and anti-nutritional factors, reducing product stability. The microbial system complexity of traditional fermented foods resulting from the open fermentation process has made it challenging to regulate these problems by modifying microbial behaviors. Synthetic microbial communities (SynComs) have been shown to simplify complex microbial communities and allow for the targeted design of microbial communities, which has been applied in processing traditional fermented foods. Herein, we describe the theoretical information of SynComs, particularly microbial physiological processes and their interactions. This paper discusses current approaches to creating SynComs, including designing, building, testing, and learning, with typical applications and fundamental techniques. Based on various traditional fermented food innovation demands, the potential and application of SynComs in enhancing the quality of traditional fermented foods are highlighted. SynComs showed superior performance in regulating the quality of traditional fermented foods using the interaction of core microorganisms to reduce the hazardous compounds of traditional fermented foods and improve flavor. Additionally, we presented the current status and future perspectives of SynComs for improving the quality of traditional fermented foods.
消费者被传统发酵食品独特的风味和营养价值所吸引。然而，传统的发酵技术已经不能满足食品工业的要求。传统发酵食品会产生有害化合物、异味和抗营养因子，降低产品稳定性。由于开放式发酵过程导致传统发酵食品的微生物系统复杂性，通过改变微生物行为来调节这些问题具有挑战性。合成微生物群落（SynComs）已被证明可以简化复杂的微生物群落，并允许对微生物群落进行靶向设计，这已应用于传统发酵食品的加工中。本文描述了 SynComs 的理论信息，特别是微生物的生理过程及其相互作用。本文讨论了目前创建 SynComs 的方法，包括设计、构建、测试和学习，以及典型的应用和基本技术。基于各种传统发酵食品的创新需求，本文强调了 SynComs 在提高传统发酵食品质量方面的潜力和应用。SynComs 通过核心微生物的相互作用来调节传统发酵食品的质量，从而减少有害化合物并改善风味，表现出优异的性能。此外，我们还介绍了 SynComs 提高传统发酵食品质量的现状和未来展望。
