Abstract：
This review delves into the intricate traits of microbial communities encountered in spontaneously fermented foods (SFF), contributing to resistance, resilience, and functionality drivers. Traits of SFF microbiomes comprise of fluctuations in community composition, genetic stability, and condition-specific phenotypes. Synthetic microbial communities (SMCs) serve as a portal for mechanistic insights and strategic re-programming of microbial communities. Current literature underscores the pivotal role of microbiomes in SFF in shaping quality attributes and preserving the cultural heritage of their origin. In contrast to starter driven fermentations that tend to be more controlled but lacking the capacity to maintain or reproduce the complex flavors and intricacies found in SFF. SMCs, therefore, become indispensable tools, providing a nuanced understanding and control over fermented food microbiomes. They empower the prediction and engineering of microbial interactions and metabolic pathways with the aim of optimizing outcomes in food processing. Summarizing the current application of SMCs in fermented foods, there is still space for improvement. Challenges in achieving stability and reproducibility in SMCs are identified, stemming from non-standardized approaches. The future direction should involve embracing standardized protocols, advanced monitoring tools, and synthetic biology applications. A holistic, multi-disciplinary approach is paramount to unleashing the full potential of SMCs and fostering sustainable and innovative applications in fermented food systems.
摘要：
这篇综述深入研究了自发发酵食品（SFF）中遇到的微生物群落的复杂特征，有助于抵抗，弹性，和功能驱动程序。SFF微生物群的特征包括群落组成的波动，遗传稳定性,和条件特异性表型。合成微生物群落（SMC）是机械见解和微生物群落战略重新编程的门户。当前的文献强调了微生物在SFF中在塑造质量属性和保护其起源文化遗产方面的关键作用。与发酵剂驱动的发酵相反，发酵剂倾向于受到更多控制，但缺乏维持或再现SFF中发现的复杂风味和复杂性的能力。SMC,因此,成为不可或缺的工具，提供对发酵食品微生物组的细致理解和控制。他们赋予微生物相互作用和代谢途径的预测和工程，以优化食品加工的结果。总结了SMCs在发酵食品中的应用现状,还有改进的空间。确定了在SMC中实现稳定性和可重复性的挑战，源于非标准化方法。未来的方向应该包括接受标准化的协议，先进的监控工具，和合成生物学应用。一个整体，多学科方法对于释放SMC的全部潜力和促进发酵食品系统中的可持续和创新应用至关重要。
