The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology

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Abstract
As an important carrier of East Asian dietary culture, the unique flavor and quality of fermented bean paste directly affect its market competitiveness. However, previous studies have primarily focused on microbial communities or overall flavor components, and there is still a lack of comprehensive understanding of the systematic correlation and dynamic regulation mechanisms between the two. The scientific elucidation and precise regulation of the microbial–metabolic network during the fermentation process have become critical challenges facing the industry today. Based on current research on the flavor, microbial community, and flavor‐related pathways of fermented bean paste, this review provides a systematic framework integrating microbial communities, flavor formation, and intelligent regulation technologies. It systematically elaborates on the spatiotemporal heterogeneity of microbial communities during fermented bean paste fermentation, clarifying how core functional microbiota drive flavor synthesis through stage‐specific metabolic activities. Furthermore, it discusses the application potential of synthetic microbial communities and digital twin technology in the precise monitoring of fermentation and targeted regulation of flavor. This review aims to provide theoretical support for the standardization and intelligent upgrading of fermented bean paste production processes, thereby promoting the development of the fermented bean paste industry toward high quality, high efficiency, and intelligence.
Funding Information
  • China Postdoctoral Science Foundation (2024T170256)
  • National Key Research and Development Program of China (2023YFD2100405‐03)

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