In summary, this article will systematically review the microecological studies of traditional fermented foods, from the basic characteristics of microorganisms to the analysis of microbial community structure and function, as well as content related to food safety, process improvement and health benefits, with the aim of promoting the understanding of in-depth understanding of traditional fermented foods and the development of related research. This will help protect and inherit traditional fermented foods culture, and provide a scientific basis for its further application and development.

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