Mohan Li

In recent years, probiotics and their fundamental role in human health and food science have commanded extensive attention from both the global scientific community and the industrial sector

This review systematically explores the spatiotemporal microbial succession and flavor evolution during the fermentation of northeast Chinese soybean paste (dajiang), with a focus on the jiangpei (solid-state starter) and jianglao (brine fermentation) stages. By integrating metagenomic, metabolomic, and sensory data, this review synthesizes evidence linking microbial community dynamics-featuring Lactobacillus spp., Zygosaccharomyces rouxii, and Aspergillus oryzae-to the biosynthesis of key flavor compounds. These include umami amino acids (e.g., glutamic acid, 1.5-2.0 g/kg), fruity esters (e.g., ethyl acetate, 124.67 μg/kg), and phenolic antioxidants. Cross-feeding interactions (e.g., yeast utilization of lactic acid for ester synthesis) and environmental stressors (12%-18% NaCl, 25 °C-30 °C) are shown to enhance flavor complexity by modulating metabolic pathways like amino acid degradation and lipid β-oxidation. Unlike prior studies focusing on fragmented fermentation stages, this review systematically addresses the full fermentation continuum, highlighting how aerobic-to-anaerobic transitions drive functional metabolite accumulation. The review concludes by outlining a roadmap to modernize dajiang production through standardized quality control, precision flavor modulation, and traditional process optimization, enabled by culturomics/MAGs, multi-omics integration, and AI-assisted fermentation monitoring and control.

Hyperuricemia (HUA), characterized by elevated blood uric acid (UA) levels, is a major risk factor for gout, UA nephropathy, metabolic syndrome, and other related disorders. Traditional drug therapy for HUA includes medications (e.g., allopurinol and febuxostat) and dietary changes; however, it is limited and may be accompanied by adverse side effects such as allergies, prompting the investigation of alternative therapeutic approaches. Although the newly researched “in‐situ graft polymerization” protein drug modification technology and the emerging gut microbiota transplantation technology have demonstrated innovation in regulating blood UA, they still need to overcome bottlenecks in immunogenicity, individual variability, and formulation technology. Recent research has highlighted the potential of modulating the intestinal microbiome as a promising strategy for managing HUA. Nevertheless, the mechanism by which different intestinal microbiomes affect HUA pathogenesis remains unclear. To bridge this gap, this review firstly outlines the characteristics and prevailing conditions of HUA, followed by the current status of treatment. Besides, this review integrates the findings from clinical trials and animal studies to explore in depth the pathogenic mechanisms of HUA and the potential roles and regulatory pathways of the gut microbiota in mitigating HUA. The gut microbiota act as multi‐functional factors that affect HUA by reducing UA production, enhancing purine metabolism, influencing amino acid transport, and increasing UA excretion. This review addresses critical gaps in the extant literature regarding microbiota‐mediated UA homeostasis and provides new perspectives for the future treatment of HUA.

Fermented sausages, processed through microbial fermentation, have a long history and cultural significance. The fermentation process not only extends shelf life but also enhances flavor, texture, and nutritional value, making them integral to many global food cultures. These products can be classified into two categories based on fermentation methods, microorganisms used, and flavor: Western and Eastern. Western industrially produced sausages (e.g., salami, chorizo, longaniza, and pepperoni) commonly utilize exogenous starter cultures during initial fermentation to ensure product consistency, which create complex flavors like acid, fruity, and smoky. In contrast, Eastern traditional fermented sausages (e.g., Sichuan-style Chinese sausages, Nham, and kimichi sausages) predominantly rely on spontaneous fermentation, with their ingredient formulations and processing techniques profoundly reflecting regional artisanal characteristics. This review explores the production processes, microbial community succession, and their effects on flavor, comparing Western and Eastern fermented sausages in terms of microbial species, fermentation processes, and flavor mechanisms. The findings show that Western products tend to have more concentrated microbial roles and more complex flavors. The characteristic flavor profiles of Eastern fermented sausages primarily derive from region-specific ingredients (e.g., Sichuan pepper, glutinous rice, and kimchi), while their low standardization in production processes results in remarkable regional variations. As globalization advances, the international production and consumption of fermented sausages increase, and optimizing microbial selection and fermentation environments will be crucial to enhancing flavor, nutritional value, and food safety to meet the diverse needs of consumers worldwide.