Abstract: The flavor and quality of fermented foods are fundamentally influenced by microbial involvement. Microorganisms are the primary driving force behind the fermentation process, which is facilitated by microbial growth and reproduction, and especially by complex intra- and inter-species interactions, leading to the production of abundant nutritional components and unique flavor compounds. Numerous studies have been conducted on the community succession and individual contribution of microorganisms in fermented foods. In recent years, microbial interactions have gradually become the focus of research. This review delves into the core mechanisms by which microorganisms shape the flavor of fermented foods, with a focus on how quorum sensing (QS) regulates the metabolic activity and how group behavior of microorganisms and nutritional interactions promote the construction of microbial communities. It further examines the positive effects of different interaction types (mutualism, commensalism, amensalism, and competition) on the flavor profile of fermented foods. The review concludes by highlighting current problems and challenges, with the aim of providing insights for future research on microbial interactions and their impact on the flavor of fermented foods.

Key words: fermented foods; microbial interactions; quorum sensing; food flavor