ORIGINAL RESEARCH
Published on 12 Nov 2025
Synthetic microbial community SMC-L1 optimizes flavor chemistry in reduced salt soy sauce via targeted metabolic reprogramming
doi 10.3389/fmicb.2025.1701479
- 466 views
- Frontiers in Microbiology
- Food Microbiology
- Research Topics
- Diversity, Function, and Application of Microbes in the Fermentation or Production of Traditional Food
Diversity, Function, and Application of Microbes in the Fermentation or Production of Traditional Food
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Articles
ORIGINAL RESEARCH
Published on 16 Oct 2025
Temporal dynamics of abundant and rare microbial communities in fermented grains during Chinese light-aroma Baijiu fermentation
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- 935 views
ORIGINAL RESEARCH
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Fermentation of kefir with traditional freeze-dried starter cultures successfully recreates fresh culture fermented kefir
doi 10.3389/fmicb.2025.1655390
- 2,970 views
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A reassessment of the infra-species diversity patterns in the wine-associated Oenococcus oeni
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- 2,752 views
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Screening of Jiangshui-originated lactic acid bacteria with high hypoglycemic properties and study on functional properties of Jerusalem artichoke Jiangshui
doi 10.3389/fmicb.2025.1660938
- 2,644 views
REVIEW
Published on 18 Aug 2025
Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications
doi 10.3389/fmicb.2025.1652173
- 2,471 views
- 1 citation
ORIGINAL RESEARCH
Published on 13 Aug 2025
Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization
doi 10.3389/fmicb.2025.1664794
- 1,441 views
- 1 citation
ORIGINAL RESEARCH
Published on 23 Jul 2025
Screening and identification of lactic acid bacteria with α-glucosidase inhibiting activity
doi 10.3389/fmicb.2025.1579393
- 1,607 views
ORIGINAL RESEARCH
Published on 18 Jul 2025
Screening and evaluation of purines-degrading lactic acid bacteria isolated from traditional fermented foods in Yunnan Province and their uric acid-lowering effects in vivo
doi 10.3389/fmicb.2025.1627956
- 2,511 views
ORIGINAL RESEARCH
Published on 17 Jul 2025
Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu
doi 10.3389/fmicb.2025.1603412
- 1,650 views
ORIGINAL RESEARCH
Published on 16 Jul 2025
Metagenomics-based analysis of microbial community structure and functional differences in fermented grains of Jiang-flavored baijiu from different production regions and policy recommendations for industrial development
doi 10.3389/fmicb.2025.1619035
- 1,307 views
- 1 citation
ORIGINAL RESEARCH
Published on 02 Jul 2025
Comparison between Metschnikowia pulcherrima and Torulaspora delbrueckii used in sequential wine fermentations with Saccharomyces cerevisiae
doi 10.3389/fmicb.2025.1590561
- 1,673 views
- 1 citation
