Controlling metabolic stability of food microbiome for stable indigenous liquor fermentation.

ABSTRACT: Steering microbial metabolic stability in fermentation is a recurrent goal in microbial food production. Indigenous liquor fermentation typically relies on complex microbiome metabolism, making it difficult to steer fermentation towards consistent high-quality products. Here, we conducted a three-step experiment to identify instability factors and explore ways to steer fermentation stability in lab-scale settings. We found that the metabolic stability of the microbiome fluctuates due to fermentation parameters, dynamic benefit allocation between yeasts and Lactobacilli, and metabolic network redundancy. In addition to parameters control, short-term metabolic stability requires stable microbial benefit allocation, whereas long-term stability requires proper functional redundancy. Rationally

SUBMITTER: Tan Y 

PROVIDER: S-EPMC12214495 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature