Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods

Traditional Chinese fermented foods are diverse and loved by people for their rich nutrition unique flavors. In the fermentation processes of these foods, microorganisms in systems play a crucial role determining flavor quality. Currently, some traditional state being unculturable or difficult to culture, which hinders comprehensive analysis resource development microbial communities systems. This article provides an overview uncultured natural environment, research methods studying such microorganisms. It also discusses prospects utilizing foods. The aim is gain understanding diversity order better exploit utilize promote