Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology

Fermentation, Journal Year: 2022, Volume and Issue: 8(12), P. 688 - 688

Published: Nov. 28, 2022

Fermentation has been used for ages as a safe technique food preservation, and it uses minimal resources. is related to wide range of catabolic biochemical procedures in both eukaryotes prokaryotes. Yeasts are eukaryotes; they can use oxygen while also having the ability live without oxygen. The lactate fermentation process consists glycolysis some alternative steps. A review literature was done using keywords main indexing systems, including PubMed/MEDLINE, Scopus, search engine Institute Scientific Web Science Google Scholar. reviewed were technologies, protein mass expression, health benefits functional foods, microbial technology, anaerobic respiration, eukaryotes, prokaryotes, solid state submerged fermentation. This research carried out highlight importance technology introduce survey its relationship with foods. Research progress area factory-microbial investigated inspected.

Language: Английский

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Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103909 - 103909

Published: March 15, 2024

Language: Английский

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Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review

Food Research International, Journal Year: 2024, Volume and Issue: 188, P. 114497 - 114497

Published: May 11, 2024

Language: Английский

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Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103925 - 103925

Published: March 19, 2024

Language: Английский

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Environmental temperature variations drive the changes of microbial communities to affect Baijiu flavor quality: Case study of Qingxiangxing Baijiu

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 104064 - 104064

Published: April 10, 2024

Language: Английский

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Characterizing the microbial community constructure and the metabolites among different colour Moutai Daqu.

Food Chemistry X, Journal Year: 2025, Volume and Issue: unknown, P. 102223 - 102223

Published: Jan. 1, 2025

Language: Английский

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Uncovering acid resistance genes in lactic acid bacteria and impact of non-viable bacteria on bacterial community during Chinese strong-flavor baijiu fermentation

Food Research International, Journal Year: 2023, Volume and Issue: 167, P. 112741 - 112741

Published: March 21, 2023

Language: Английский

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Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study

Food Research International, Journal Year: 2024, Volume and Issue: 178, P. 113976 - 113976

Published: Jan. 5, 2024

Language: Английский

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Transcriptomics to evaluate the influence mechanisms of ethanol on the ester production of Wickerhamomyces anomalus with the induction of lactic acid

Food Microbiology, Journal Year: 2024, Volume and Issue: 122, P. 104556 - 104556

Published: April 28, 2024

Language: Английский

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Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101660 - 101660

Published: July 15, 2024

Off-flavor is one of the most frequent and serious causes for aroma deterioration in

Language: Английский

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