文献类型：期刊文献

英文题名：A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods

作者：Yuan, Jiaman[1];Ma, Donglin[1];Yang, Yatao[1];Zhao, Yuzong[2];Ren, Haiwei[3];Liu, Xiaogang[4];Tan, Minghui[1];Li, Kuntai[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Engn Technol Res Ctr Prefabricated, Zhanjiang 524088, Peoples R China;[2]Chinese Acad Agr Sci, Tobacco Res Inst, Qingdao 266001, Peoples R China;[3]Lanzhou Univ Technol, Sch Life Sci & Engn, Lanzhou 730050, Gansu, Peoples R China;[4]Luzhou Laojiao Grp Co Ltd, Luzhou, Sichuan, Peoples R China

年份：2025

卷号：99

外文期刊名：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

收录：SCI-EXPANDED(收录号：WOS:001371481400001)、、EI(收录号：20244917470938)、Scopus(收录号：2-s2.0-85210541641)、WOS

基金：This work was supported by the National Natural Science Foundation of China (Grant No. 32302029) , the Research Initiation Program (060302042313) of Guangdong Ocean University, Student Innovation and Entrepreneurship Training Program Project (CXXL2024023) of Guangdong Ocean University and Guangdong Basic and Applied Basic Research Foundation (2023A1515012604) .

语种：英文

外文关键词：Fermented food; Microbial interaction; Multi-omics; Bioinformatics

外文摘要：There are numerous reports on the effect of co-culturing lactic acid bacteria (LAB) and yeast on the quality of fermented foods. The interactions between LAB and yeast affect the flavour, texture and even safety of fermented foods. Examining the specific mechanisms of these interactions becomes essential, but existing research methods are insufficient to meet the growing demands of scientific research. Multi-omics analysis provides more comprehensive information on LAB and yeast interactions than the widely used single-omics. Additionally, although the use of bioinformatics tools such as ModelSEED and CarveMe has simplified the construction of metabolic network models, there are still shortcomings in terms of accuracy and convenience. There is an urgent need to explore new methods to accelerate the study of microbial interaction mechanisms. This review summarizes the interaction between LAB and yeast in fermented foods, as well as the current research progress in revealing their interaction using multi-omics and bioinformatics tools. In the future, artificial intelligence will be a powerful aid in constructing metabolic models and obtaining models conveniently. Elucidation of interaction mechanisms at the spatial level will become more common, and more comprehensive research results will lead to further improvements in industrial practice.