A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods

Abstract

There are numerous reports on the effect of co-culturing lactic acid bacteria (LAB) and yeast on the quality of fermented foods. The interactions between LAB and yeast affect the flavour, texture and even safety of fermented foods. Examining the specific mechanisms of these interactions becomes essential, but existing research methods are insufficient to meet the growing demands of scientific research. Multi-omics analysis provides more comprehensive information on LAB and yeast interactions than the widely used single-omics. Additionally, although the use of bioinformatics tools such as ModelSEED and CarveMe has simplified the construction of metabolic network models, there are still shortcomings in terms of accuracy and convenience. There is an urgent need to explore new methods to accelerate the study of microbial interaction mechanisms. This review summarizes the interaction between LAB and yeast in fermented foods, as well as the current research progress in revealing their interaction using multi-omics and bioinformatics tools. In the future, artificial intelligence will be a powerful aid in constructing metabolic models and obtaining models conveniently. Elucidation of interaction mechanisms at the spatial level will become more common, and more comprehensive research results will lead to further improvements in industrial practice.