Enhancing sourdough fermentation with ai and multi-omics: from natural diversity to synthetic microbial community

Yu, Yujuan, Wang, Jiale, Sadiq, Faizan Ahmed ORCID: https://orcid.org/0000-0003-1596-4155, Cheng, Honghong, Liu, Aowen, Liu, Yan, Tian, Senmiao, Liang, Jingjing, Zhu, Ling and Zhang, Guohua 2025. Enhancing sourdough fermentation with ai and multi-omics: from natural diversity to synthetic microbial community. Trends in Food Science & Technology , 105233. 10.1016/j.tifs.2025.105233

Full text not available from this repository.

Abstract

Background s: Sourdough fermentation is driven by complex microbial consortia shaped by diverse factors, including flour type, environment, and process conditions. Traditional natural sourdough relies on spontaneous microbial colonization from raw materials and the environment, often resulting in high variability in microbial composition, metabolic activity, and fermentation outcomes. These unpredictable dynamics lead to challenges in maintaining product consistency, controlling fermentation time, ensuring food safety, and scaling up production. Scope and approach This review outlines how multi-omics approaches have been applied to characterize sourdough microbiota, understand microbial interactions, and monitor metabolic functions. We further explore the transition from natural fermentations to synthetic microbial communities (SynComs), highlighting how the integration of artificial intelligence (AI) and omics can guide SynCom design and predict community behavior under varying fermentation conditions. Key findings and conclusion The combination of AI and multi-omics enables in-depth modeling of microbial interactions and functional outputs in sourdough ecosystems. These tools provide a rational framework to construct functionally stable SynComs for consistent fermentation performance. Although challenges remain in scaling SynComs for industrial use, AI-driven multi-omics strategies present a promising avenue to optimize sourdough fermentation and advance innovation in fermented food production.

Item Type:	Article
Status:	In Press
Schools:	Schools > Dentistry
Additional Information:	License information from Publisher: LICENSE 1: Title: This article is under embargo with an end date yet to be finalised.
Publisher:	Elsevier
ISSN:	0924-2244
Date of Acceptance:	14 August 2025
Last Modified:	20 Aug 2025 10:15
URI:	https://orca.cardiff.ac.uk/id/eprint/180571

Actions (repository staff only)

Edit Item