The unique flavors of fermented foods significantly influence consumer purchasing choices, prompting widespread scientific interest in the flavor development process. Fermented rice and wheat foods are known for their unique flavors and they occupy an important place in the global diet. Many of these are produced on an industrial scale using starter cultures, whereas others rely on spontaneous fermentation, homemade production, or traditional activities. Microorganisms are key in shaping the sensory properties of fermented products through different metabolic pathways, thus earning the title “the essence of fermentation.” Therefore, this study systematically summarizes the key microbial communities and their interactions that contribute positively to iconic fermented rice and wheat foods, such as steamed bread, bread, Mifen, and rice wine. This study revealed the mechanism by which these core microbial communities affect flavor and revealed the strategies of core microorganisms and related enzymes to enhance flavor during fermentation.

中文翻译：

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探索发酵米和小麦食品中的核心发酵微生物、风味化合物和代谢途径


发酵食品的独特风味会显著影响消费者的购买选择，从而引发人们对风味形成过程的广泛科学兴趣。发酵米和小麦食品以其独特的风味而闻名，在全球饮食中占有重要地位。其中许多是使用发酵剂在工业规模上生产的，而其他则依赖于自然发酵、自制生产或传统活动。微生物是通过不同的代谢途径塑造发酵产品感官特性的关键，因此赢得了“发酵精华”的称号。因此，本研究系统地总结了关键的微生物群落及其相互作用，这些微生物群落对标志性的发酵米和小麦食品（如蒸面包、面包、米粉和米酒）有积极贡献。本研究揭示了这些核心微生物群落影响风味的机制，并揭示了核心微生物和相关酶在发酵过程中增强风味的策略。