A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling

Food Chemistry, Journal Year: 2024, Volume and Issue: 446, P. 138886 - 138886

Published: Feb. 27, 2024

Language: Английский

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Our extended microbiome: The human-relevant metabolites and biology of fermented foods

Cell Metabolism, Journal Year: 2024, Volume and Issue: 36(4), P. 684 - 701

Published: April 1, 2024

Language: Английский

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From sustainable feedstocks to microbial foods

Nature Microbiology, Journal Year: 2024, Volume and Issue: 9(5), P. 1167 - 1175

Published: April 9, 2024

Language: Английский

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Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly

Food Research International, Journal Year: 2024, Volume and Issue: 183, P. 114227 - 114227

Published: March 13, 2024

Language: Английский

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Neurospora intermedia from a traditional fermented food enables waste-to-food conversion

Nature Microbiology, Journal Year: 2024, Volume and Issue: 9(10), P. 2666 - 2683

Published: Aug. 29, 2024

Abstract Fungal fermentation of food and agricultural by-products holds promise for improving sustainability security. However, the molecular basis fungal waste-to-food upcycling remains poorly understood. Here we use a multi-omics approach to characterize oncom, fermented traditionally produced from soymilk in Java, Indonesia. Metagenomic sequencing samples small-scale producers Western Java indicated that fungus Neurospora intermedia dominates oncom. Further transcriptomic, metabolomic phylogenomic analysis revealed oncom-derived N. utilizes pectin cellulose degradation during belongs genetically distinct subpopulation associated with human-generated by-products. Finally, found grew on diverse such as fruit vegetable pomace plant-based milk waste, did not encode mycotoxins, could create foods were positively perceived by consumers outside These results showcase traditional significance future potential creating delicious nutritious readily available

Language: Английский

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The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 150, P. 104569 - 104569

Published: June 1, 2024

Language: Английский

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Sensory chemistry of Spirulina: unveiling trends and innovations in aromatic volatile organic compound biosynthesis in off-flavors and odor mitigation strategies

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104886 - 104886

Published: Jan. 1, 2025

Language: Английский

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Beyond Agriculture─How Microorganisms Can Revolutionize Global Food Production

ACS Food Science & Technology, Journal Year: 2023, Volume and Issue: 3(7), P. 1144 - 1152

Published: July 11, 2023

The global food production system has, until now, been absolutely dependent on photosynthesis. Using microbial biomass as a source of rather than plant- or animal-derived circumvents many the biophysical constraints and vulnerabilities system. Microbial foods in form either bulk cellular recombinant proteins (typically animal origin) can be produced absence sunlight, soil, favorable climate conditions, some cases without freshwater. This Review looks at most recent developments field discusses challenges opportunities that lie ahead for this technology.

Language: Английский

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Predictability of the community‐function landscape in wine yeast ecosystems

Molecular Systems Biology, Journal Year: 2023, Volume and Issue: 19(9)

Published: Aug. 7, 2023

Predictively linking taxonomic composition and quantitative ecosystem functions is a major aspiration in microbial ecology, which must be resolved if we wish to engineer consortia. Here, have addressed this open question for an ecological function of biotechnological relevance: alcoholic fermentation wine yeast communities. By exhaustively phenotyping extensive collection naturally occurring strains, find that most ecologically industrially relevant traits exhibit phylogenetic signal, allowing functional communities predicted from taxonomy. Furthermore, demonstrate the contributions individual strains complex followed simple rules. These regularities can integrated quantitatively predict newly assembled Besides addressing theoretical questions our results methodologies provide blueprint rationally managing processes relevance.

Language: Английский

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Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay

Antioxidants, Journal Year: 2024, Volume and Issue: 13(10), P. 1220 - 1220

Published: Oct. 10, 2024

Polyphenols are organic chemical compounds naturally present in plants, renowned for their anti-inflammatory, antioxidant, immunomodulatory, anticancer, and cardiovascular protective properties. Their bioactivity bioavailability can vary widely depending on the methods of food processing interactions with gut microbiome. These factors induce changes polyphenols, affecting ability to achieve intended health benefits. Thus, it is essential develop apply that optimize polyphenol content while maintaining bioavailability. This review aims explore how various techniques affect quantity, bioactivity, as well microbiome, which may ultimately determine effects.

Language: Английский

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