Abstract：
With the elucidation of community structures and assembly mechanisms in various fermented foods, core communities that significantly influence or guide fermentation have been pinpointed and used for exogenous restructuring into synthetic microbial communities (SynComs). These SynComs simulate ecological systems or function as adjuncts or substitutes in starters, and their efficacy has been widely verified. However, screening and assembly are still the main limiting factors for implementing theoretic SynComs, as desired strains cannot be effectively obtained and integrated. To expand strain screening methods suitable for SynComs in food fermentation, this review summarizes the recent research trends in using SynComs to study community evolution or interaction and improve the quality of food fermentation, as well as the specific process of constructing synthetic communities. The potential for novel screening modalities based on genes, enzymes and metabolites in food microbial screening is discussed, along with the emphasis on strategies to optimize assembly for facilitating the development of synthetic communities.
摘要：
随着各种发酵食品中群落结构和组装机制的阐明，已经确定了显著影响或指导发酵的核心群落，并将其用于外源重组为合成微生物群落(SynComs)。这些SynComs模拟生态系统或在初学者中充当辅助或替代品，其疗效已得到广泛验证。然而,筛选和组装仍然是实施理论SynComs的主要限制因素，作为所需的菌株不能有效地获得和整合。扩大适用于食品发酵中SynComs的菌株筛选方法，这篇综述总结了使用SynComs研究社区进化或相互作用以及提高食品发酵质量的最新研究趋势，以及构建合成社区的具体过程。基于基因的新型筛选方式的潜力，讨论了食品微生物筛选中的酶和代谢物，同时强调优化装配以促进合成社区发展的战略。
