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

ABSTRACT: 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 exp

SUBMITTER: Shi H 

PROVIDER: S-EPMC9794733 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature