The quality, flavor, and functional attributes of fermented foods are intrinsically shaped by the composition and metabolic dynamics of their microbial communities. This systematic review explores the structural organization, successional patterns, and mechanistic roles of these communities in influencing food quality, with a specific focus on core functional groups—including lactic acid bacteria (LAB), yeasts, and molds—and their interplay through key metabolic pathways. By integrating multi-omics approaches, such as metagenomics and metabolomics, we elucidate the underlying relationships between microbial activity and the formation of volatile flavor compounds, nutritional metabolites, and bioactive substances. These insights offer a scientific basis for the targeted regulation and functional enhancement of fermented food products.

Industrial microorganisms have a wide range of applications in biomanufacturing, energy production, environmental protectionpharmaceutical development, etc. Synthetic biology has revolutionised the field of industrial microorganisms by designing, constructing and optimising biological systems. The aim of this study is to discuss the key technologies of synthetic biology in industrial microorganisms and their application prospects. Gene editing technology, one of the core tools of synthetic biology, enables researchers to precisely modify microbial genomes to optimise their metabolic pathways or introduce new functions. Metabolic engineering, as an important direction for the application of synthetic biology in industrial microorganisms, enables the efficient synthesis of target products by optimising and reconstructing the metabolic pathways of microorganisms. The development of high-throughput screening and automated platforms has enabled large-scale gene editing and metabolic engineering experiments. The application of synthetic genomics promises to develop microbes with highly customised functions. However, there are still many challenges in this field, and future research still requires interdisciplinary collaboration to drive the application of synthetic biology in industrial microorganisms to new heights.

Food fermentation is an ancient bioprocess characterized by complex biochemical transformations driven primarily by microbial communities. Across the diverse regions of China, various ethnic groups have developed a rich array of traditional fermented foods through long-term practical experience. These foods are integral to local culinary heritage and provide valuable systems for studying microbial ecology and function. From the perspective of microbial interactions, this review summarizes key concepts and major interaction types—including mutualism, commensalism, and competition—and describes how bacteria, yeasts, and molds interact via metabolic division of labor to drive substrate conversion, flavor formation, preservation, and biosynthesis of functional compounds. Focusing on four representative ethnic fermented foods—Dong fermented fish, Mongoslian milk curd, Miao sour soup, and Manchurian kombucha—we analyze how microbial interactions contribute to product quality, safety, and sensory attributes. Given current challenges in industrializing traditional fermented foods, such as poor standardization and variable quality, we propose future research directions centered on modern microbiome tools, designed microbial consortia, and process optimization. This work aims to provide a scientific foundation and practical strategies for modernization and quality improvement of traditional fermented foods.