The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Food Chemistry X, Journal Year: 2023, Volume and Issue: 19, P. 100871 - 100871

Published: Sept. 9, 2023

The beneficial microorganisms in food are diverse and complex structure. These can produce different unique flavors the process of fermentation. flavor these fermented foods is mainly produced by raw auxiliary materials, fermentation technology, accumulation substances dominant during succession metabolic microbial flora significantly impacts distinctive foods. investigation role changes production reveal potential connection between formation key compounds. This paper reviewed evolution structure as volatile compounds that contribute to system their relationship. Further, it was a certain guiding significance for industrial production.

Language: Английский

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Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods

Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: 64(23), P. 8367 - 8383

Published: April 17, 2023

Fermented foods are important components of the human diet. There is increasing awareness abundant nutritional and functional properties present in fermented that arise from transformation substrates by microbial communities. Thus, it significant to unravel communities mechanisms characteristic flavor formation occurring during fermentation. has been rapid development high-throughput other omics technologies, such as metaproteomics metabolomics, a result, there growing recognition importance integrating these approaches. The successful applications multi-omics approaches bioinformatics analyses have provided solid foundation for exploring fermentation process. Compared with single-omics, more accurately delineate molecular features, thus they apt reveal This review introduces an overview single-omics technologies - including metagenomics, metatranscriptomics, metaproteomics, metabolomics. We also discuss integrated bioinformatic their role recent research progress related foods, well summarize main potential pathways involved certain foods. In future, multilayered data should be conducted enable better understanding

Language: Английский

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Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu

Food Chemistry, Journal Year: 2023, Volume and Issue: 427, P. 136742 - 136742

Published: June 27, 2023

Language: Английский

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Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review

Food Chemistry, Journal Year: 2024, Volume and Issue: 453, P. 139664 - 139664

Published: May 14, 2024

Language: Английский

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Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(4)

Published: June 12, 2024

Abstract Consumers are attracted to traditional fermented foods due their unique flavor and nutritional value. However, the fermentation technique can no longer accommodate requirements of food industry. Traditional produce hazardous compounds, off‐odor, anti‐nutritional factors, reducing product stability. The microbial system complexity resulting from open process has made it challenging regulate these problems by modifying behaviors. Synthetic communities (SynComs) have been shown simplify complex allow for targeted design communities, which applied in processing foods. Herein, we describe theoretical information SynComs, particularly physiological processes interactions. This paper discusses current approaches creating including designing, building, testing, learning, with typical applications fundamental techniques. Based on various innovation demands, potential application SynComs enhancing quality highlighted. showed superior performance regulating using interaction core microorganisms reduce compounds improve flavor. Additionally, presented status future perspectives improving

Language: Английский

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Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 103951 - 103951

Published: March 22, 2024

Language: Английский

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Assisted Fermentation by a Modified Bacillus subtilis Strain Producing Protease Improved the Quality of Sufu

Food Science & Nutrition, Journal Year: 2025, Volume and Issue: 13(1)

Published: Jan. 1, 2025

ABSTRACT Traditionally fermented sufu is popular because of its flavor, abundance nutrients, and long shelf life. However, traditional difficult to produce via industrial processes dominant microorganism attenuation during fermentation. Herein, specific protease‐producing strains were isolated from sufu. After strain identification, mutation, domestication, the applied in The taste, texture, nutrient flavor components fermentation products investigated organoleptic, textural HPLC HS‐GC‐IMS analyses. Results revealed that Bacillus subtilis (DF1) derived DF1v DF1vd had increased protease activity relative other strains. When these for fermentation, production period significantly shortened 6–8 days pehtzes 20–26 postripening. compound composition both improved, including increases water‐soluble proteins, amino acids, substances with beany umami aromas decreases nonbeneficial biogenic amines moldy odor‐imparting substances. Among strains, showed greatest benefits sufu‐assisted In summary, a modified (DF1vd) producing was isolated, which improved profile period.

Language: Английский

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The Significance of Probiotics in Aquaculture: A Review of Research Trend and Latest Scientific Findings

Antibiotics, Journal Year: 2025, Volume and Issue: 14(3), P. 242 - 242

Published: Feb. 27, 2025

Millions of people around the world rely on aquaculture as a major source food. In recent few years, probiotics have gained considerable attention an alternative agent to antibiotics. They been shown play important role in improving species through different mechanisms, mainly disease management, their growth performance, and water quality. Consequently, this review aimed identify key areas research global literature about influence based selected keywords “aquaculture” AND “probiotics” “growth performance” “disease resistance” (APGD). The meta-data published were extracted from Web Science (WoS) database 23 December 2024, then co-authors, countries, analyzed visualized using VOSviewer (v. 1.6.20). search found remarkable number documents, which included 175 APGD documents. results bibliometric analysis reveal substantial increase publication documents 2019 2024. Asia, particularly China (32.3% documents), has emerged leader publications, followed by Iran (8.67%), India (8.01%), Malaysia (7.5%), Spain respectively. Keyword revealed prevalence resistance (length = 1793), (1348), (1169), performance (913) most impactful WoS database. This could indicate that focused relationships. addition, extensive showed demonstrated efficacy feed utilization efficiency, prevention, quality management various under systems when used or additives for 30–90 days. It can be concluded Asia is lead continent research, with significant last 5 years. Probiotics played aquatic species. aims provide valuable insight into use highlights need further fully understand benefits mechanisms action.

Language: Английский

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Synergistic Improvement of Hydrolyzed Vegetable Protein Quality and Flavor Enhancement through Multi-microbial Fermentation and Acid Hydrolysis

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117729 - 117729

Published: April 1, 2025

Language: Английский

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Microbial community succession and their relationship with the flavor formation during the natural fermentation of Mouding sufu

Food Chemistry X, Journal Year: 2023, Volume and Issue: 18, P. 100686 - 100686

Published: April 22, 2023

Mouding sufu, a traditional fermented soybean product in China, has been recognized by the public southwestern regions of China. To reveal microbial community succession and their relationship with flavor formation during natural fermentation community, non-volatile compounds volatile were analyzed high-throughput sequencing, high-performance liquid chromatography, gas chromatography ion migration spectroscopy, respectively. The results showed that Lactobacillus Klebsiella most abundant bacterial genus, whereas main fungal genera unclassified-f-Dipodascaeae Issatchenkia. In addition, Glutamic acid, Aspartic Alanine, Valine, Lysine, Histidine, lactic succinic acetic acid substances. Furthermore, taste activity values glutamic aspartic reached 132, 68.9, 18.18 at H60, respectively, meaning umami sour key compounds. Simultaneously, ethyl 3-methylbutanoate-M, propanoate, methyl 2-methylbutanoate, 3-methylbutanoate-D, isobutyrate, linalool-M, linalool-D, cis-4-heptenal, 2-methylpropanal characteristic sufu. Finally, correlation analysis g__Erwinia g__Acremonium correlated aroma 20 bacteria 21 fungi identified as core functional microbe for sufu production.

Language: Английский

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