Omics-Guided Construction of Microbial Consortia for Reproducible Traditional Fermented Foods and Beverages
Dandan Song, Liang Yang, Chunlin Zhang · 2026
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Description
Dandan Song, Liang Yang, and Chunlin Zhang review how omics tools can design starter microbes for traditional fermented foods, in work from 2026. Classic ferments rely on wild microbe mixes that give rich flavor but uneven batches. Fixed starter mixes promise steady quality, yet thin mixes can taste flat.
The review shows how gene, protein, and chemical scans reveal which microbes do the core work. Culture hunts add live strains that labs can actually grow and store. Keystone strains that drive the ferment are split from helper strains that keep it stable. A build, test, and rebuild loop turns that evidence into recipes. The goal is food that stays both steady and true to tradition.
Catalog record
| CREATOR | Dandan Song, Liang Yang, Chunlin Zhang |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 104 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |