Abstract：
Consumers are attracted to traditional fermented foods due to their unique flavor and nutritional value. However, the traditional fermentation technique can no longer accommodate the requirements of the food industry. Traditional fermented foods produce hazardous compounds, off-odor, and anti-nutritional factors, reducing product stability. The microbial system complexity of traditional fermented foods resulting from the open fermentation process has made it challenging to regulate these problems by modifying microbial behaviors. Synthetic microbial communities (SynComs) have been shown to simplify complex microbial communities and allow for the targeted design of microbial communities, which has been applied in processing traditional fermented foods. Herein, we describe the theoretical information of SynComs, particularly microbial physiological processes and their interactions. This paper discusses current approaches to creating SynComs, including designing, building, testing, and learning, with typical applications and fundamental techniques. Based on various traditional fermented food innovation demands, the potential and application of SynComs in enhancing the quality of traditional fermented foods are highlighted. SynComs showed superior performance in regulating the quality of traditional fermented foods using the interaction of core microorganisms to reduce the hazardous compounds of traditional fermented foods and improve flavor. Additionally, we presented the current status and future perspectives of SynComs for improving the quality of traditional fermented foods.
摘要：
传统发酵食品因其独特的风味和营养价值而吸引消费者。然而,传统的发酵技术已不能适应食品工业的要求。传统的发酵食品会产生有害化合物，异味,和抗营养因子，降低产品稳定性。由开放式发酵过程产生的传统发酵食品的微生物系统复杂性使得通过改变微生物行为来调节这些问题具有挑战性。合成微生物群落（SynComs）已被证明可以简化复杂的微生物群落，并允许有针对性地设计微生物群落。已应用于传统发酵食品的加工。在这里，我们描述了SynComs的理论信息，特别是微生物生理过程及其相互作用。本文讨论了当前创建SynComs的方法，包括设计，建筑,测试,和学习，具有典型的应用和基本技术。基于各种传统发酵食品的创新需求,强调了SynComs在提高传统发酵食品质量方面的潜力和应用。SynComs在利用核心微生物的相互作用来调节传统发酵食品的质量方面表现出卓越的性能，以减少传统发酵食品的有害化合物并改善风味。此外,我们介绍了SynComs在改善传统发酵食品质量方面的现状和未来前景。
