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Microbial interactions and ecology in fermented food ecosystems.

Literature Information

DOI	10.1038/s41579-025-01191-w
PMID	40410356
Journal	Nature reviews. Microbiology
Impact Factor	103.3
JCR Quartile	Q1
Publication Year	2025
Times Cited	0
Keywords	fermented foods, microbial interactions, ecology, microbial communities, human gut
Literature Type	Journal Article, Review
ISSN	1740-1526
Pages	622-634
Issue	23(10)
Authors	Jennifer M Auchtung, Heather E Hallen-Adams, Robert Hutkins

TL;DR

This review highlights the ecological interactions that influence microbial community structure and function in diverse fermented foods, emphasizing the role of both selected and autochthonous microorganisms in enhancing food safety, shelf-life, and sensory properties. It also discusses how modern technologies can improve the production, quality, and sustainability of traditional fermented foods while examining the impact of these microorganisms on human gut health.

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fermented foods · microbial interactions · ecology · microbial communities · human gut

Abstract

Fermented foods and beverages, produced by the intentional growth of microorganisms, have long been among the most widely consumed foods in the human diet. Whether microorganisms are added directly to food substrates, or the growth and activity of autochthonous microorganisms colonizing food substrates is encouraged by selective conditions, the production of organic acids, ethanol and other metabolic end products enhance the safety, shelf-life, sensory and functional properties of foods. Whereas some fermented foods may be produced by communities dominated by only a few taxa of limited phylogenetic diversity, others are produced through the concerted action of diverse microbial communities. In this Review, we describe the ecological interactions shaping microbial community structure and function across various categories of fermented foods by providing specific examples. We also describe how the manufacture, quality and sustainability of even traditional fermented foods can be improved by contemporary technologies. Finally, we briefly discuss current research on the ecological impact of microorganisms found in fermented food on the human gut.

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Primary Questions Addressed

1. How do different microbial communities in fermented foods influence the sensory characteristics of the final product?
2. What role do specific metabolic byproducts from microbial interactions play in enhancing the safety of fermented foods?
3. How can contemporary technologies be applied to improve the sustainability of traditional fermented food practices?
4. In what ways do the ecological interactions among microorganisms affect the nutritional properties of fermented foods?
5. What are the implications of microbial diversity in fermented foods on human gut health and overall wellness?

Key Findings

Research Background and Objectives

Fermented foods and beverages have been integral to human diets for centuries, attributed to their unique microbial processes that enhance safety, shelf-life, and sensory properties. The objective of this review is to explore the ecological interactions that influence microbial community structures in various fermented foods, highlighting how modern technologies can improve their manufacture and sustainability, as well as discussing the implications of these microorganisms on human gut health.

Main Methods/Materials/Experimental Design

The review employs a qualitative analysis of existing literature on microbial communities in fermented foods, emphasizing both traditional and contemporary production methods. The approach includes examining specific examples of fermented foods to illustrate microbial interactions and their impacts.

Key Results and Findings

1. Microbial Community Structure: The review identifies that fermented foods can be produced by either a limited number of microbial taxa or a diverse range of microorganisms, influencing the overall quality and characteristics of the food.
2. Production Benefits: The metabolic activities of these microorganisms lead to the production of organic acids and ethanol, which contribute to the safety and preservation of the foods.
3. Technological Advances: Contemporary techniques can enhance the quality and sustainability of traditional fermentation processes, improving both the ecological footprint and health benefits of these foods.
4. Human Gut Impact: There is a growing body of research indicating that the microorganisms present in fermented foods may positively affect gut health, although this area requires further exploration.

Main Conclusions/Significance/Innovation

The review emphasizes the importance of understanding microbial ecology in the production of fermented foods. By leveraging contemporary technologies, traditional fermentation practices can be optimized, leading to better quality products that are not only safe but also beneficial for human health. The findings highlight the innovative potential in the field of food microbiology, suggesting that enhanced fermentation processes can lead to foods with superior health-promoting properties.

Research Limitations and Future Directions

• Limitations: The review primarily synthesizes existing literature without presenting original experimental data, which may limit the depth of certain claims regarding microbial interactions and health impacts.
• Future Directions: Further research is needed to explore the specific mechanisms by which fermented food microorganisms influence gut health, as well as to investigate the long-term effects of consuming diverse fermented foods on human health.

Aspect	Details
Research Focus	Ecological interactions in fermented foods
Methodology	Literature review and qualitative analysis
Key Findings	Microbial diversity, production benefits, technological improvements, gut health impact
Limitations	Lack of original experimental data
Future Research Directions	Mechanisms of gut health influence, long-term health effects

This structured summary encapsulates the main points of the review, providing a clear overview of the significance and implications of fermented foods in the context of microbiology and health.

References

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2. Establishment Limitation Constrains the Abundance of Lactic Acid Bacteria in the Napa Cabbage Phyllosphere. - Esther R Miller;Patrick J Kearns;Brittany A Niccum;Jonah O'Mara Schwartz;Alexa Ornstein;Benjamin E Wolfe - Applied and environmental microbiology (2019)
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9. Monitoring of cocoa post-harvest process practices on a small-farm level at five locations in Ecuador. - Stefanie Streule;Susette Freimüller Leischtfeld;Martina Galler;Susanne Miescher Schwenninger - Heliyon (2022)
10. Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread. - Aspen T Reese;Anne A Madden;Marie Joossens;Guylaine Lacaze;Robert R Dunn - mSphere (2020)

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