传统发酵食品中微生物的种群结构复杂多样，研究其发酵过程中菌相组成及代谢规律特点，可以揭示微生物菌群结构组成与代谢物之间的关系，进而更好地控制发酵食品的品质。文中对豆制品、乳制品、粮食产品及水产品等为原料的典型中国传统发酵食品中微生物结构的演变进行了概括，结合现代检测技术的发展分析了发酵食品中微生物的结构组成、种群演变规律以及代谢物的变化规律，及其对寻找传统发酵食品核心功能微生物的重要作用，并对中国传统发酵食品的产业化前景进行了展望。

The microbial population structure in traditional fermentation food is complex and diverse, and studying the characteristics of microbial composition and metabolism in the fermentation process can reveal the relationship between the composition of microbial composition and metabolites, and thus better control the quality of fermentation foods. In this review, the evolution of microbial structure in typical Chinese traditional fermentation foods was summarized. Combined with the development of modern detection technologies, the structural composition of microorganisms in the fermentation foods and the evolution rules of the populations and the changing laws of metabolites were analyzed, as well as their important role in the search for the core functional microorganisms of traditional fermentation foods, and the development of fermentation food was also discussed.