Recent advances in core functional microorganisms in fermented foods

Abstract Food fermentation is a complex biological process driven by the entire microbial community. Core functional microorganisms are the key taxa that dominate fermentation processes and determine the final quality of fermented products. This review classifies them into dominant species and low-abundance keystone taxa based on relative abundance and functional contribution, and summarizes their latest identification and functional research in solid-, semi-solid-, and liquid-state fermentation systems. These microorganisms play a central role in unique flavors, textures, and nutritional values through fermentation metabolism. We systematically reviewed the techniques for functional verification and targeted regulation of core functional microorganisms, and clarified their interaction relationships, community succession patterns, and functional regulation mechanisms. Finally, the current challenges faced by related research are analyzed. In the future, research on functional microorganisms will integrate metagenomics, synthetic biology, and multi-omics technologies to further optimize microbial strains and fermentation processes, aiming to provide theoretical support for the standardized development of the fermented food industry.