Microbiota interactions as critical determinants of flavor development in fermented foods

Abstract

Background

The complex flavor profiles characteristics of fermented foods emerge through dynamic microbial interactions rather than individual microbial activities. While traditional research primarily focused on flavor compound identification and product enhancement, contemporary studies increasingly highlight the pivotal role of microbial community dynamics in flavor development.

Scope and approach

This review explores the critical role of microbial interactions in fermented food flavor development, with three focal points: (1) microbial interaction types and their associated flavor compounds; (2) bidirectional regulation between microbial dynamics and flavor formation; and (3) applications of genome-scale metabolic modeling in elucidating these relationships.

Key findings and conclusions

Cooperative metabolic exchange drives the formation of desirable flavor compounds and aromatic profiles, which remain underdeveloped in monoculture systems. Competitive interactions simultaneously suppress undesirable species, thereby eliminating off-flavor production while redirecting metabolic flux toward beneficial compounds. Quorum sensing mechanisms further regulate these processes by synchronizing population-wide gene expressions to optimize flavor biosynthesis through coordinated metabolic pathways. Biofilm formation creates specialized physicochemical microenvironments that enhance metabolic efficiency and facilitate flavor compound accumulation. Advanced analytical approaches, particularly genome-scale metabolic modeling, have become indispensable tools for elucidating these complex interaction networks. A systems-level understanding of microbial community dynamics enables precise flavor engineering and quality enhancement in fermented foods, underscoring the necessity of ecological management strategies that transcend single-species optimization.