Food and Fermentation Industries >

2023 , Vol. 49 >Issue 18: 332 - 339

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033879

Advances in microbial interaction in fermented foods community ecosystem: Focus on cross-feeding

  • MU Tingting ,
  • RONG Liangyan ,
  • WU Jianjun ,
  • LI Ruren
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  • 1(College of Public Health, Gansu University of Traditional Chinese Medicine, Lanzhou 730030, China)
    2(College of Food Science and Engineering, Bohai University, Jinzhou 121013, China)

Received date: 2022-10-08

  Revised date: 2022-11-10

  Online published: 2023-10-25

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Abstract

The fermented food microecosystem possesses many characteristics such as diverse micro-organisms, diverse interaction modes, complex metabolic reactions, and significant differences in time and space, which caused difficulties in regulating process of fermentation and the quality of fermented food for the same batch. More than 98% of microorganisms are nutrient deficient and need to rely on specific exogenous nutrients for growth. Cross feeding is a phenomenon that metabolites secreted by one bacterium are catabolized and consumed by another bacterium. Recent studies have shown many relevant conclusions about the microecosystem of fermented foods, but it still could not control the structure and function of the microbial community effectively. Currently, we lack of studies about microbial interaction at strains level, especially how metabolites exchange based on auxotrophy shapes the structure and function of the microecosystem in fermented food, which in turn affected the quality of fermented foods. This paper mainly introduces microbial electron donor exchange, amino acid and vitamin cross-feeding in fermented foods, emphasizes the necessity of understanding microbial interaction network over time and space, and designs the research strategy about how to explore microbial cross-feeding, screen core strains effectively and rationally regulate microbial communities.

Key words： electronic donors; amino acids; vitamins; auxotrophy; cross-feeding

Cite this article

MU Tingting , RONG Liangyan , WU Jianjun , LI Ruren . Advances in microbial interaction in fermented foods community ecosystem: Focus on cross-feeding[J]. Food and Fermentation Industries, 2023 , 49(18) : 332 -339 . DOI: 10.13995/j.cnki.11-1802/ts.033879

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