Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China

Food Chemistry, Год журнала: 2023, Номер 418, С. 135874 - 135874

Опубликована: Март 7, 2023

Язык: Английский

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Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review

Trends in Food Science & Technology, Год журнала: 2024, Номер 148, С. 104492 - 104492

Опубликована: Апрель 16, 2024

Язык: Английский

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Fermented foods, their microbiome and its potential in boosting human health

Microbial Biotechnology, Год журнала: 2024, Номер 17(2)

Опубликована: Фев. 1, 2024

Fermented foods (FFs) are part of the cultural heritage several populations, and their production dates back 8000 years. Over last ~150 years, microbial consortia many most widespread FFs have been characterised, leading in some instances to standardisation production. Nevertheless, limited knowledge exists about communities local traditional possible effects on human health. Recent findings suggest they might be a valuable source novel probiotic strains, enriched nutrients highly sustainable for environment. Despite increasing number observational studies randomised controlled trials, it still remains unclear whether how regular FF consumption is linked with health outcomes enrichment gut microbiome health-associated species. This review aims sum up associated microbiomes, outlining role fermentation respect boosting nutritional profiles attempting establish link between health-beneficial outcomes.

Язык: Английский

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Edible mycelium bioengineered for enhanced nutritional value and sensory appeal using a modular synthetic biology toolkit

Nature Communications, Год журнала: 2024, Номер 15(1)

Опубликована: Март 14, 2024

Filamentous fungi are critical in the transition to a more sustainable food system. While genetic modification of these organisms has promise for enhancing nutritional value, sensory appeal, and scalability fungal foods, tools demonstrated use cases bioengineered production by edible strains lacking. Here, we develop modular synthetic biology toolkit Aspergillus oryzae, an fungus used fermented protein production, meat alternatives. Our includes CRISPR-Cas9 method gene integration, neutral loci, tunable promoters. We elevate intracellular levels nutraceutical ergothioneine flavor-and color molecule heme biomass. The strain overproducing is red readily formulated into imitation patties with minimal processing. These findings highlight enhance foods provide useful applications beyond.

Язык: Английский

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Fungal impacts on Earth’s ecosystems

Nature, Год журнала: 2025, Номер 638(8049), С. 49 - 57

Опубликована: Фев. 5, 2025

Язык: Английский

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Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis

Food Research International, Год журнала: 2023, Номер 169, С. 112909 - 112909

Опубликована: Апрель 30, 2023

Язык: Английский

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Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry

Trends in Food Science & Technology, Год журнала: 2023, Номер 138, С. 628 - 644

Опубликована: Июнь 24, 2023

Язык: Английский

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Starter Culture Development and Innovation for Novel Fermented Foods

Annual Review of Food Science and Technology, Год журнала: 2023, Номер 15(1), С. 211 - 239

Опубликована: Дек. 6, 2023

Interest in fermented foods is increasing because are promising solutions for more secure food systems with an increased proportion of minimally processed plant and a smaller environmental footprint. These developments also pertain to novel which no traditional template exists, raising the question how develop starter cultures such fermentations. This review establishes framework that integrates scientific knowledge selection suitable cultures. Safety considerations, use organisms fermentations, link phylogeny metabolic properties provide criteria culture selection. Such approaches can select microbial strains have health benefits. A science-based approach development substantially advance their value through systems, products health-promoting microbes, provision improve human health.

Язык: Английский

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The current advances, challenges, and future trends of plant-based yogurt

Trends in Food Science & Technology, Год журнала: 2024, Номер 149, С. 104531 - 104531

Опубликована: Май 11, 2024

Язык: Английский

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Microbial protein sources: A comprehensive review on the potential usage of fungi and cyanobacteria in sustainable food systems

Food and Humanity, Год журнала: 2024, Номер 3, С. 100366 - 100366

Опубликована: Июль 27, 2024

Язык: Английский

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