Research map: Critical assessment of synthetic microbial community strategies in vinegar brewing: from design paradigms to industrialization bottlenecks

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  1. Bacterial quorum sensing in complex and dynamically changing environments · Sampriti Mukherjee · 2019 · 1418 citations · Cited by this paper
  2. Taste receptors and flavor perception: From molecular mechanisms to food applications · Yuwen Zeng · 2026 · Cites this paper
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  6. Synthetic microbial communities · Tobias Großkopf · 2014 · 578 citations · Cited by this paper
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  8. Varieties, production, composition and health benefits of vinegars: A review · Chin Wai Ho · 2016 · 348 citations · Cited by this paper
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  10. Machine learning and deep learning applications in microbiome research · Ricardo Hernández Medina · 2022 · 342 citations · Cited by this paper
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  12. Drying techniques of probiotic bacteria as an important step towards the development of novel pharmabiotics · Géraldine Broeckx · 2016 · 324 citations · Cited by this paper
  13. Functionalized tea polyphenols in food: from design to application · 2026 · Related
  14. Engineering natural microbiomes toward enhanced bioremediation by microbiome modeling · Zhepu Ruan · 2024 · 241 citations · Cited by this paper
  15. The relationship between starch digestion and glucagon-like peptide-1 secretion: implications for functional food design to improve glycemic control · 2026 · Related
  16. Exploring flavour-producing core microbiota in multispecies solid-state fermentation of traditional Chinese vinegar · Zongmin Wang · 2016 · 238 citations · Cited by this paper
  17. Recent advances in plasma-activated liquids (PALs) for food safety · 2026 · Related
  18. Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer · Charles M. Denby · 2018 · 229 citations · Cited by this paper
  19. Circulating metabolites and fatty acids associated with ultra-processed food consumption: results from the EPIC study · 2026 · Related
  20. Strategies for tailoring functional microbial synthetic communities · Jiayi Jing · 2024 · 187 citations · Cited by this paper
  21. Curdlan-based films and coatings for sustainable food packaging: structure, biosynthesis, functional properties, and emerging applications · 2026 · Related
  22. Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation · Shilei Wang · 2019 · 181 citations · Cited by this paper
  23. Automated design of synthetic microbial communities · Behzad D Karkaria · 2021 · 169 citations · Cited by this paper
  24. Recent developments in modeling of solid-state fermentation: heat and mass transfer in bioreactors · David Alexander Mitchell · 2003 · 148 citations · Cited by this paper
  25. Construction of Environmental Synthetic Microbial Consortia: Based on Engineering and Ecological Principles · Yu Liang · 2022 · 139 citations · Cited by this paper
  26. Synthetic Biology for Manipulating Quorum Sensing in Microbial Consortia · Kristina Stephens · 2020 · 134 citations · Cited by this paper
  27. Precision fermentation for improving the quality, flavor, safety, and sustainability of foods · Karson Hilgendorf · 2024 · 129 citations · Cited by this paper
  28. Microbial diversity and their roles in the vinegar fermentation process · Sha Li · 2015 · 126 citations · Cited by this paper
  29. The need for novel cryoprotectants and cryopreservation protocols: Insights into the importance of biophysical investigation and cell permeability · Rekha Raju · 2020 · 123 citations · Cited by this paper
  30. Identifying microbiota community patterns important for plant protection using synthetic communities and machine learning · Barbara Emmenegger · 2023 · 115 citations · Cited by this paper
  31. Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar · Ting Huang · 2021 · 108 citations · Cited by this paper
  32. Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation · Yunping Zhu · 2018 · 103 citations · Cited by this paper
  33. Designing a synthetic microbial community through genome metabolic modeling to enhance plant–microbe interaction · Osiel Silva Gonçalves · 2023 · 103 citations · Cited by this paper
  34. Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function · Zhen‐Ming Lu · 2017 · 98 citations · Cited by this paper
  35. Exploring microbial succession and diversity during solid-state fermentation of Tianjin duliu mature vinegar · Zhiqiang Nie · 2013 · 95 citations · Cited by this paper
  36. Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar · Guan-Yu Fang · 2021 · 95 citations · Cited by this paper
  37. Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation · Li‐Juan Chai · 2020 · 83 citations · Cited by this paper
  38. Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods · Ritian Jin · 2024 · 83 citations · Cited by this paper
  39. A cross-systems primer for synthetic microbial communities · Elijah C. Mehlferber · 2024 · 81 citations · Cited by this paper

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