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Initial fungal diversity impacts flavor compounds formation in the spontaneous fermentation of Chinese liquor

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Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function

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Insight into the succession pattern of the microbial community of fermented grains and driving forces during pit fermentation of Maotai-flavor baijiu

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Microbiota interactions as critical determinants of flavor development in fermented foods

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Harnessing lactic acid bacteria in synthetic microbial consortia

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Dynamic alterations of flavor, functional nutrients, and microbial community during fermentation of different animal milk kefirs

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Controlling metabolic stability of food microbiome for stable indigenous liquor fermentation

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Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium

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Competition for nutrients increases invasion resistance during assembly of microbial communities

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Individual-based modeling unravels spatial and social interactions in bacterial communities

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Use of reconstituted kefir consortia to determine the impact of microbial composition on kefir metabolite profiles

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The core microbiomes and associated metabolic potential of water kefir as revealed by pan multi-omics

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Industrial Microbial Technologies for Feed Protein Production from Non-Protein Nitrogen

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Network and meta-omics reveal the cooperation patterns and mechanisms in an efficient 1,4-dioxane-degrading microbial consortium

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High-throughput characterization of the effect of sodium chloride and potassium chloride on 31 lactic acid bacteria and their co-cultures

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A Global Review of Geographical Diversity of Kefir Microbiome

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Regulation of auxotrophic lactobacilli growth by amino acid cross-feeding interaction

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Differential Amino Acid Uptake and Depletion in Mono-Cultures and Co-Cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in a Novel Semi-Synthetic Medium

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Stabilization of jiuyao quality for huangjiu brewing by fortifying functional strains based on core microbial community analysis

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Metabolic cross-feeding enhances branched-chain aldehydes production in a synthetic community of fermented sausages

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Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels

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Lactobacillus kefiranofaciens JKSP109 and Saccharomyces cerevisiae JKSP39 isolated from Tibetan kefir grain co-alleviated AOM/DSS induced inflammation and colorectal carcinogenesis

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Fermentation process optimization, chemical analysis, and storage stability evaluation of a probiotic barley malt kvass

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Dynamic metagenome‐scale metabolic modeling of a yogurt bacterial community

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Kefir Ameliorates Alcohol‐Induced Liver Injury Through Modulating Gut Microbiota and Fecal Bile Acid Profile in Mice

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Challenges, Strategies, and Perspectives for Reference-Independent Longitudinal Multi-Omic Microbiome Studies

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Challenges and perspectives of quantitative microbiome profiling in food fermentations

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Caproicibacter sp. BJN0012, a potential new species isolated from cellar mud for caproic acid production from glucose

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Effect of Saccharomyces cerevisiae inoculation on the co-fermentation of Clostridium kluyveri and Clostridium tyrobutyricum: A strategy for controlling acidity and enhancing aroma in strong-flavor Baijiu

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Synthetic and natural microbial communities in high-temperature Daqu production: Insights into metabolic pathways and volatile organic compounds

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Zero-cost decision-making of mowing height selection for promoting cleaner and safer production in the feed industry

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Evolution and stability of complex microbial communities driven by trade-offs

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Toward FAIR Representations of Microbial Interactions

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Selection of initial microbial community for the alcoholic fermentation of sesame flavor-type baijiu

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Co-occurrence networks depict common selection patterns, not interactions

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Metabolic dynamics of fermented milk beverages co-fermented with Bifidobacterium animalis subsp. lactis Probio-M8 and Lacticaseibacillus paracasei PC-01 during storage

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In-situ substitution and community dynamics modeling for enhanced safety in Chinese rice wine brewing

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Microflora structure and functional capacity in Tibetan kefir grains and selenium-enriched Tibetan kefir grains: A metagenomic analysis

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The interaction between Lactobacillus delbrueckii ssp. bulgaricus M58 and Streptococcus thermophilus S10 can enhanced texture and flavor profile of fermented milk: Insights from metabolomics analysis.

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Dynamic metabolic exchanges between complementary bacterial types provide collaborative stress resistancePreprint

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Exploring sub-species variation in food microbiomes: a roadmap to reveal hidden diversity and functional potential

Flörl, L., Meyer, A., & Bokulich, N. A. (2025) · Applied and Environmental Microbiology · doi:10.1128/aem.00524-25 · Cited by 15

Degradation of extracellular polymeric substances shapes microbial community diversity

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Searching for Principles of Microbial Ecology Across Levels of Biological Organization

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Regulation of Gut Microbiota and Microbial Metabolome of Kefir Supernatant against Fusobacterium nucleatum and DSS-Coinduced Colitis

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Experimental systems biology approaches reveal interaction mechanisms in model multispecies communities

Khare, A. (2021) · Trends in Microbiology · doi:10.1016/j.tim.2021.03.012 · Cited by 17

Advancing fermentation science: microbial dynamics, metabolomics, and safety in fermented vegetables

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Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review

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Lebanese fermented goat milk products: From tradition to meta-omics

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Microbial Community Variations and Bioconversion Improvements during Soybean-Based Fermentation by Kefir Grains

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Revealing the dynamics and mechanisms of bacterial interactions in cheese production with metabolic modelling

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Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation

Zheng, Y., Qu, G., Yang, Q., Chen, S., Tang, J., Yang, S., Wu, Q. J., & Xu, Y. (2024) · Food Microbiology · doi:10.1016/j.fm.2024.104533 · Cited by 14

Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia

Murwani, R., Anggraeni, R., Setiawan, G. N. A., Astari, P. D., Cahyani, N. K. D., Sibero, M. T., & Ambariyanto, A. (2024) · International Journal of Food Science · doi:10.1155/2024/6589766 · Cited by 14

Slower-growing species promote interspecific cooperation and coexistence under acid stress through cross-feeding

Liao, H., Wu, L., Luo, Y., Asif, H., Huang, X., & Xia, X. (2025) · Nature Communications · doi:10.1038/s41467-025-67395-z · Cited by 16

Production of Kefir and Kefir-like Beverages: Fundamental Aspects, Advances, and Future Challenges

Justel, M. A., Balvís, E., & Guerra, N. P. (2025) · Processes · doi:10.3390/pr14010073 · Cited by 12

Optogenetic spatial patterning of cooperation in yeast populations

Bec, M. L., Pouzet, S., Cordier, C., Barral, S., Scolari, V. F., Sorre, B., Banderas, A., & Hersen, P. (2024) · Nature Communications · doi:10.1038/s41467-023-44379-5 · Cited by 12

Microbiological and Physicochemical Dynamics in Traditional and Industrial Fermentation Processes of Koumiss

Zhao, X., Song, L., Han, D., Han, P., & Bai, F. (2024) · Fermentation · doi:10.3390/fermentation10010066 · Cited by 12

Insight investigation into the response pattern of microbial assembly succession and volatile profiles during the brewing of sauce-flavor baijiu based on bioaugmentation

Leng, W., Li, W., Lu, H., Lu, H., Li, X., & Gao, R. (2024) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2023.12.014 · Cited by 12

Production of new functional coconut milk kefir with blueberry extract and microalgae: the comparison of the prebiotic potentials on lactic acid bacteria of kefir grain and biochemical characteristics

Aktas, D. K., & Aydın, S. (2024) · Journal of Food Science and Technology · doi:10.1007/s13197-024-05974-6 · Cited by 12

Bacterial diversity, bioactive peptides, and enhanced immunomodulatory effects in raw milk kefir made with defined starter cultures versus backslopping

Baars, T., van Esch, B. C. A. M., Diks, M. A. P., van Ooijen, L., Zhang, Z., Dekker, P. M., Boeren, S. A., Garssen, J., Hettinga, K. A., & Kort, R. (2025) · International Dairy Journal · doi:10.1016/j.idairyj.2025.106202 · Cited by 12

MiFoDB, a workflow for microbial food metagenomic characterization, enables high-resolution analysis of fermented food microbial dynamics

Caffrey, E. B., Olm, M. R., Kothe, C. I., Wastyk, H. C., Evans, J. D., & Sonnenburg, J. L. (2025) · mSystems · doi:10.1128/msystems.00141-25 · Cited by 12

Integration of Meta-Multi-Omics Data Using Probabilistic Graphs and External Knowledge

Can, H., Chanumolu, S. K., Nielsen, B. D., Alvarez, S., Naldrett, M. J., Ünlü, G., & Otu, H. H. (2023) · Cells · doi:10.3390/cells12151998 · Cited by 11

Environmental factors drive the succession of microbial community structure during wheat Qu fermentation

Peng, Q., Zheng, H., Yu, H., Meng, K., Cheng, Y., Yang, X., Xie, G., & Zheng, X. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103169 · Cited by 12

Effects of cutting height and storage length on fermentation characteristics, microbial community, co-occurrence networks, potential functionality and pathogenic risk of fermented sweet sorghum stem

Zhao, J., Jing, Z., Yin, X., Wang, S., Li, J., Dong, Z., & Shao, T. (2024) · LWT · doi:10.1016/j.lwt.2024.115828 · Cited by 11

Multi-dimensional bio mass cytometry: simultaneous analysis of cytoplasmic proteins and metabolites on single cells

Qin, S., Zhang, X., Zhang, Y., Miao, D., Wei, W., & Bai, Y. (2025) · Chemical Science · doi:10.1039/d4sc05055j · Cited by 12

Obligate cross-feeding of metabolites is common in soil microbial communities

Yousif, G., Zorrilla, F., Dash, S., Oña, L., Shekhar, A., Giri, S., Guan, R., Harshe, S., Itermann, M., Welter, D., et al. (2026) · Nature Microbiology · doi:10.1038/s41564-026-02457-6 · Cited by 11

The Pareto principle: To what extent does it apply to resource acquisition in stable microbial communities and thereby steer their geno−/ecotype compositions and interactions between their members?

Timmis, K. N., Verstraete, W., Regina, V. R., & Hallsworth, J. E. (2023) · Environmental Microbiology · doi:10.1111/1462-2920.16438 · Cited by 12

Anthocyanin Addition to Kefir: Metagenomic Analysis of Microbial Community Structure

Aydın, S., Erözden, A. A., Tavşanlı, N., Kırmızıbekmez, A. M., Çalışkan, M., & Kara, İ. (2022) · Current Microbiology · doi:10.1007/s00284-022-03017-x · Cited by 11

Microenvironmental Gradients Drive Spatial Stratification of Saccharifying Microbial Communities and Enzyme Activity in Strong-Flavor Daqu Fermentation

Jiang, W., Zhang, S., Feng, Z., Dong, Y. W., Ao, Z., Jia, J., Li, H., Chen, Z., Liu, R., & Wen, X. (2025) · Foods · doi:10.3390/foods14234160 · Cited by 10

Hi-C metagenomics facilitate comparative genome analysis of bacteria and yeast from spontaneous beer and cider

Sonets, I. V., Solovyev, M. A., Ivanova, V. A., Vasiluev, P. A., Качалкин, А. В., Ochkalova, S., Korobeynikov, A., Razin, S. V., Ulianov, S. V., & Tyakht, A. (2024) · Food Microbiology · doi:10.1016/j.fm.2024.104520 · Cited by 10

Integrative analysis of yeast colony growth

Gaizer, T., Juhász, J., Pillér, B., Szakadáti, H., Pongor, C. I., & Csikász‐Nagy, A. (2024) · Communications Biology · doi:10.1038/s42003-024-06218-1 · Cited by 10

Evaluating the potential effect of microalgae on soymilk vegan kefir in terms of physical, chemical, microbiological properties

Tavşanlı, N., Yıldız, S., Çalışkan, M., & Aydın, S. (2024) · Algal Research · doi:10.1016/j.algal.2024.103630 · Cited by 10

Differential effects of Lactococcus starter cultures on Cheddar cheese: Insights from texture, electronic sensory, and metabolomics analyses

Li, W., Shi, Y., Sun, J., Guo, X., Bian, Y., Ren, M., Liu, Y., Yan, Q.-Q., Du, L., Kwok, L., et al. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.142644 · Cited by 10

Screening and characterizing indigenous yeasts, lactic acid bacteria, and acetic acid bacteria from cocoa fermentation in Hainan for aroma Development

Chang, H., Gu, C., Wang, M., Chen, J., Yue, M., Zhou, J., Chang, Z., Zhang, C., Liu, F., & Feng, Z. G. (2025) · Journal of Food Science · doi:10.1111/1750-3841.17612 · Cited by 10

An updated view of metabolic handoffs in microbiomes

Klier, K. M., & Anantharaman, K. (2025) · Trends in Microbiology · doi:10.1016/j.tim.2025.07.009 · Cited by 11

Kinetic, metabolic, and statistical analytics: addressing metabolic transport limitations among organelles and microbial communities

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