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 explore microbial communities and understand the precise relationship between fermented foods and their functions, flavors, and qualities. Multi-omics approaches might help clarify the mechanisms underpinning the fermentation processes, metabolites, and functional components of these communities. This review clarified the recent advances in the roles of microorganisms in fermented foods based on multi-omics data. Current research achievements may allow for the precise control of the whole industrial processing technology of fermented foods, meeting consumers’ expectations of healthy products.

Exopolysaccharide-Producing Lacticaseibacillus rhamnosus Space Mutant Improves the Techno-Functional Characteristics of Fermented Cow and Goat Milks

“…The food microbiota and the raw materials together contribute to the properties of the fermented foods, 1 and fermented dairy products of novel sensory and nutritional qualities can be produced by varying the formulation ingredients. 2 Different types of milk also offer distinct flavor, texture, and nutritional value to the final products. Normally, cow milk is the most commonly used milk for producing fermented dairy products owing to its abundance and lower cost.…”

“…They naturally contain a wide variety and a great amount of edible bacteria, which continue to survive and remain active in the food matrix during the shelf life of the product. The food microbiota and the raw materials together contribute to the properties of the fermented foods, and fermented dairy products of novel sensory and nutritional qualities can be produced by varying the formulation ingredients . Different types of milk also offer distinct flavor, texture, and nutritional value to the final products.…”

The Rising Role of Omics and Meta-Omics in Table Olive Research

“…Single-omics approaches can provide more information about the fermentation process in comparison with classic approaches, including the dynamics and the functional properties of microbial consortia. Nevertheless, multi-omics approaches enable analysis at multiple levels, facilitating the exploration of fermentation at increasing levels of complexity via each separate omics approach employed [25]. Using these strategies, snapshots of food fermentations with unparallel detail have been achieved that hold the promise of revealing the entire mechanisms which underpin the process, not only at the laboratory scale but also in an industrial setting.…”