Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms

Fermented foods generally comprise a complex micro-ecosystem with beneficial microbiota, functional products, and special flavors and qualities that are welcomed globally. Single-omics analysis allows for a comprehensive characterization of the main microbial factors influencing the function, flavor, and quality of fermented foods. However, the species, relative abundance, viability, growth patterns, and metabolic processes of microorganisms vary with changes in processing and environmental conditions during fermentation. Furthermore, the mechanisms underlying the complex interaction among microorganisms are still difficult to completely understand and analyze. Recently, multi-omics analysis and the integration of multiple types of omics data allowed researchers to more comprehensively explore microbial communities and understand the precise relationship between fermented foods and their functions, flavors, and qualities. Multi-omics approaches might help clarify the mechanisms underpinning the fermentation processes, metabolites, and functional components of these communities. This review clarified the recent advances in the roles of microorganisms in fermented foods based on multi-omics data. Current research achievements may allow for the precise control of the whole industrial processing technology of fermented foods, meeting consumers' expectations of healthy products.

Automated summary

Fermented foods are complex micro-ecosystems with beneficial microbiota, functional products, and unique flavors and qualities that are popular globally. Single-omics analysis can provide a comprehensive understanding of the main microbial factors influencing the function, flavor, and quality of fermented foods. However, the composition and behavior of microorganisms can vary during fermentation, making it challenging to fully comprehend the intricate interactions among them. Recent advancements in multi-omics analysis have allowed researchers to explore microbial communities and better understand the relationship between fermented foods and their functions, flavors, and qualities. These approaches have the potential to elucidate the mechanisms underlying fermentation processes and the compounds produced by these communities.