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Construction of a Safe and Efficient Synthetic Microbial Community for Standardized Fermentation of Traditional Chinese Jiangshui
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DOI：10.1016/j.fm.2026.105196.png)
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Abstract
En 中文
• Five high-performance lactic acid bacteria (LAB) strains were isolated from traditional Jiangshui, and three were assembled into a safe, synthetic microbial community (SynCom) for standardized fermentation. • Mixed-strain fermentation at a ratio of 2:3:1 significantly improved the total phenols, flavonoids, and sensory quality of Jiangshui. • A practical route for the industrialization of traditional fermented foods was proposed via microbiota reconstruction. • Component strains of the optimal SynCom showed strong gastric juice and bile salt tolerance, plus broad-spectrum antibacterial activity.
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