Abstract: Since ancient times, traditional fermented foods are a part of people’s daily diet, and have strong regional characteristics. Food microorganisms are an important part of traditional fermented foods, and play a decisive role in the quality and safety of fermented foods. Exploring the composition, groups, succession pattern, mechanisms of action and functions of fermentation microorganisms in fermented foods can lay a theoretical foundation for modern industrial production of high-quality and stable fermented foods. In this article, the types of traditional fermented foods in different countries and regions, the groups of microorganisms in traditional fermented foods, the regulatory systems, the mechanisms of action and the relationship between the types of interactions and the development of starter cultures are reviewed. The application of meta-omics in fermented foods is also summarized.

Key words: traditional fermented foods; food microorganisms; mechanism; interactions; starter cultures; meta-omics