Native synthetic microbial communities enhance zha‐chili by boosting the fermentation capacity of indigenous microorganisms

Native synthetic microbial communities enhance zha‐chili by boosting the fermentation capacity of indigenous microorganisms

Abstract Fermented foods are a crucial part of the global diet, accounting for one‐third of global food intake. Traditional fermented foods often rely on natural fermentation, leading to safety risks. The construction of synthetic microbial communities (SynComs) tailored for fermented foods is a key...

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Bibliographic Details
Main Authors: Hongye Shen, Chuanyu Du, Shu Jiang, Weiwei Dong, Jinshan Li, Yongmei Hu, Nan Peng, Shumiao Zhao
Format: Article
Language:English
Published: Wiley 2025-06-01
Series:iMetaOmics
Subjects:
flavoring substance
microbial community succession
synthetic community
traditional fermented foods
zha‐chili
Online Access:https://doi.org/10.1002/imo2.70009
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https://doi.org/10.1002/imo2.70009

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