Research Progress on the Composition of Bacteriophages and the Effect on Quality Formation in Fermented Foods

LIU Jiaqi; YANG Menglu; HUANG Yuli; LIU Mengting; GE Lihong; ZHAO Nan

doi:10.13386/j.issn1002-0306.2024070022

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LIU Jiaqi, YANG Menglu, HUANG Yuli, et al. Research Progress on the Composition of Bacteriophages and the Effect on Quality Formation in Fermented Foods[J]. Science and Technology of Food Industry, 2025, 46(10): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024070022.

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Research Progress on the Composition of Bacteriophages and the Effect on Quality Formation in Fermented Foods

LIU Jiaqi^{1, 2,},
YANG Menglu²,
HUANG Yuli²,
LIU Mengting^{1, 2},
GE Lihong^{1, 3, ,},
ZHAO Nan^2, ,

1.
College of Life Sciences, Sichuan Normal University, Chengdu 610101, China
2.
Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, China
3.
Key Laboratory of Land Resources Evaluation and Monitoring in Southwest (Sichuan Normal University), Ministry of Education, Chengdu 610101, China

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Received Date: July 02, 2024
Available Online: March 19, 2025

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Abstract

Abstract

Fermented foods, of which components are transformed through controlled microbial fermentation process, are an important part of the daily diet of people due to their delicious and probiotic properties. However, the microbial composition of fermented foods is complex, and studies limited to bacteria and fungi are often insufficient to fully reveal the quality formation mechanisms of fermented foods. Therefore, in recent years, research attention has been gradually turned to phages to explore a more comprehensive pathway for quality control. Phages have been detected across various fermented foods and have been shown that certain environmental factors such as pH, phytochemicals (organic acids and vitamins), temperature and salinity in fermented foods may lead to changes in their life cycle, which may trigger the transformation of temperate phages into virulent phages. This could further enable phages to play an important role in the formation of the final quality by lysing core microorganisms or pathogenic microorganisms as well as genetically regulating acid-production metabolism of core microorganisms at the gene level. This review summarized the composition of phages in fermented foods, including Siphoviridae, Myoviridae and Podoviridae. Additionally, it provided an overview of the mechanisms by which phages affect host metabolism by lysing the host or modulating their metabolic pathways, thus indirectly affecting the fermentation process and ultimately leading to an enhancement or deterioration of the product quality (sensory, nutritional, safety), aiming to provide scientific guidance for improving the controllability of the quality of fermented foods.
- fermented foods,
- phage composition,
- sense,
- nutrition,
- safety

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References (105)

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