营养相互作用对传统发酵食品微生物群落构建的推动作用研究进展

传统发酵食品是由自然接种的多微生物组成的混菌体系，了解微生物群落自发式构建的机制是认识发酵机理和调控发酵的关键。尽管大量的测序数据已经对传统发酵食品中微生物群落的结构和功能有了较为清晰的认识，但是仍然不清楚微生物群落自发式构建的机制。本文提出微生物群落是分布式的代谢系统，微生物之间的营养相互作用推动了传统发酵食品微生物群落的自发式构建。本文主要阐述了营养相互作用的概念、发生的机理以及研究方法体系，整理了传统发酵食品中微生物之间营养相互作用的研究进展，并提出了未来的研究方向。通过营养相互作用推动的传统发酵食品微生物群落的自发式构建有助于定向控制发酵过程中的微生物种类、提高生产效率和改善发酵质量。

How trophic interactions drive the spontaneous construction of microbial community in traditional fermented foods: a review

Traditional fermented food is a system composed of a great variety of naturally inoculated microorganisms. Understanding the mechanism of microbial spontaneous construction is the foremost to unveil and control fermentation process. Although a large amount of sequencing data is produced to determine the microbial diversity and function, the mechanism of microbial spontaneous construction is still unclear. Here, we build on the perspective that microbial communities are fundamentally distributed metabolic systems, and are driven by trophic interactions. This review expounds the concept, mechanism and research methods of trophic interaction, and summarizes the research advances and future development of trophic interactions of microbial community in traditional fermented foods. The spontaneous construction of microbial community controlled by trophic interactions is helpful to targeting control microorganisms, improve the production efficiency and quality of traditional fermented foods.