ReviewFrontiers in microbiology2022
Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms.
Review in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed, 36 citations in OpenAlex.
- Exploratory comparison of extracellular proteomic, metabolomic, and lipidomic profiling of inulin-fortified gelatin capsule waste gel fermented byFood chemistry. Molecular sciences · 2026Article
- Multi-omics dissection of phyllospheric microbial succession and volatile flavor compound formation in cigar tobacco during fermentation.Journal of the science of food and agriculture · 2026Article
- From Molecular Flavor Signatures to Mechanism-Oriented Food Quality: Advances in Flavoromics, Fermentation Ecology, Functionality, and Safety.Foods (Basel, Switzerland) · 2026Article
- Microbial and enzymatic synergy in fermented fish: impacts on flavor, texture, and safety with multi-omics and AI insights.Food chemistry: X · 2026Review
- Omics-Guided Construction of Microbial Consortia for Reproducible Traditional Fermented Foods and Beverages.Foods (Basel, Switzerland) · 2026Review
- Water kefir as a paradigm for multi-omics and genome-scale metabolic modelling in fermented food.NPJ biofilms and microbiomes · 2026Review
- Biological Deacidification and High-Value Transformation of Acidic Citrus Pulp by Multi-Microbial Fermentation.Foods (Basel, Switzerland) · 2026Article
- Advances in Shotgun Metagenomics for Cheese Microbiology: From Microbial Dynamics to Functional Insights.Foods (Basel, Switzerland) · 2026Review
- Functional fermented dairy products: a review of mechanisms, health potential, and technological challenges.Frontiers in nutrition · 2026Review
- Multi-omics insights into the microbial and metabolic drivers of regional flavor diversity in Guizhou traditional fermented fish.Frontiers in microbiology · 2026Article
- The Uses, Nutritional Advantages, and Challenges of Traditional Fermented Alcoholic Beverages for Indigenous Communities in Ethiopia.International journal of microbiology · 2026Review
- Indigenous Knowledge, Processing Method, and Future Potential ofInternational journal of microbiology · 2026Review
- Probiogenomics as a Computational Biotechnology Framework: Safety-Gated Genome Analytics for Candidate Probiotic Prioritization and Validation.Computational and structural biotechnology journal · 2026Review
- Microbial Omics Analysis for Multispecies Symbioses in Staple and Traditional Fermented Foods.Methods in molecular biology (Clifton, N.J.) · 2026Article
- Genomic and metabolomic insights into the enhancement of rare ginsenosides inFrontiers in microbiology · 2026Article
- Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage.Foods (Basel, Switzerland) · 2025Review
- Koumiss (Fermented Mare's Milk) as a Functional Food: Bioactive Proteins, Peptides, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Insights into Microbial and Metabolite Profiles in Traditional Northern Thai Fermented Soybean (Tuanao) Fermentation Through Metagenomics and Metabolomics.Foods (Basel, Switzerland) · 2025Article
- Unlocking Casein Bioactivity: Lactic Acid Bacteria and Molecular Strategies for Peptide Release.International journal of molecular sciences · 2025Review
- Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.