Abstract: The nature of traditional fermented food processing is enriching, domesticating and culturing a great diversity of microorganisms. Multiple metabolites of these microorganisms endow traditional fermented foods with unique flavors and rich nutrition. The study of microbes in traditional fermented foods not merely contributes to elucidating fundamental issues, including microbial community assembly, microbial community metabolic function and microbial interactions, but also hopefully elevates the industrialization level of traditional fermented foods processing with maintaining its unique flavors. Revealing the mechanisms of microbiology in traditional fermented foods will ultimately help to achieve high-efficient and fine-quality production of traditional fermented foods. In this review, we summarized the advances in microbiome features, microbial resources mining, quality control and optimization of traditional fermented foods in recent years.

Key words: natural fermentation, traditional fermented food, omics, microbial resource