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This chapter describes the microbial diversity and interactions underlying the production of fermented dairy products, meats, tea, coffee, chocolate, and tobacco. It summarizes how raw materials, processing parameters, and environmental factors shape microbial communities and their metabolic activities, ultimately determining flavor, texture, and functional qualities. Microbial cooperation and succession drive key biochemical transformations that influence product characteristics. With advances in microbial omics, strain identification and functional analysis now enable more precise control of fermentation, improved quality and safety, and the development of novel functional products. The chapter also highlights future directions in high-dimensional omics and targeted fermentation.

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Microbial Omics Analysis for Multispecies Symbioses in Specialty Fermentations and Nonfood Fermentations

  • 实验方案

  • 发表日期：

    2026年

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  • Fan Wang,
  • Deshui Liu,
  • Haibo Zhang,
  • Qian Wang

摘要

This chapter describes the microbial diversity and interactions underlying the production of fermented dairy products, meats, tea, coffee, chocolate, and tobacco. It summarizes how raw materials, processing parameters, and environmental factors shape microbial communities and their metabolic activities, ultimately determining flavor, texture, and functional qualities. Microbial cooperation and succession drive key biochemical transformations that influence product characteristics. With advances in microbial omics, strain identification and functional analysis now enable more precise control of fermentation, improved quality and safety, and the development of novel functional products. The chapter also highlights future directions in high-dimensional omics and targeted fermentation.