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

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 23(4)

Опубликована: Июнь 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

Язык: Английский

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The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation

Food Bioscience, Год журнала: 2024, Номер 57, С. 103592 - 103592

Опубликована: Янв. 8, 2024

Язык: Английский

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Construction of a Synthetic Microbial Community for Enzymatic Pretreatment of Wheat Straw for Biogas Production via Anaerobic Digestion

Environmental Science & Technology, Год журнала: 2024, Номер 58(21), С. 9446 - 9455

Опубликована: Май 15, 2024

Biological pretreatment is a viable method for enhancing biogas production from straw crops, with the improvement in lignocellulose degradation efficiency being crucial factor this process. Herein, metagenomic approach was used to screen core microorganisms (Bacillus subtilis, Acinetobacter johnsonii, Trichoderma viride, and Aspergillus niger) possessing lignocellulose-degrading abilities among samples three environments: pile retting wheat (WS), WS returned soil, forest soil. Subsequently, synthetic microbial communities were constructed fermentation–enzyme production. The crude enzyme solution obtained pretreat compared two commercial enzymes. community enzyme-producing (SMCEP) yielded highest enzymatic digestion efficacy WS, yielding cellulose, hemicellulose, lignin rates of 39.85, 36.99, 19.21%, respectively. Furthermore, an solution, followed by anaerobic achieved satisfactory results. SMCEP displayed cumulative at 801.16 mL/g TS, which 38.79% higher than that observed 22.15% solid-state 25.41% liquid pretreatment. These results indicate enzyme-pretreated can significantly enhance This study represents environmental burden energy use crop residues.

Язык: Английский

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Temperature-driven divergence in molecular distribution and microbial invasion and the associated texture softening during dual-phase fermentation of Paocai

Food Chemistry, Год журнала: 2024, Номер 457, С. 140171 - 140171

Опубликована: Июнь 20, 2024

Язык: Английский

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Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review

Critical Reviews in Food Science and Nutrition, Год журнала: 2024, Номер unknown, С. 1 - 19

Опубликована: Июль 16, 2024

Fermentation is a critical technological process for flavor development in fermented foods. The combination of odor and taste, known as flavor, crucial enhancing people's perception psychology toward foods, thereby increasing their acceptance among consumers. This review summarized the determination key compound screening methods foods analyzed perception, perceptual interactions, evaluation methods. compounds could be separated, purified, identified by instrument techniques, molecular sensory science approach identify compounds. How bind to respective receptors determines which influenced including odor-odor, taste-taste, odor-taste. Evaluation mainly include human evaluation, electronic sensors biosensors, neuroimaging techniques. Among them, biosensor-based facilitate investigation transduction mechanism technique explain brain's signals that relate how they compare from other senses. aims elucidate profile highlight significance comprehending interactions between various compounds, thus improving healthiness attributes.

Язык: Английский

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Microbiome-metabolome interplay in low-sodium Yunnan suancai: Unraveling quality enhancement through partial NaCl replacement with KCl

Process Biochemistry, Год журнала: 2025, Номер unknown

Опубликована: Фев. 1, 2025

Язык: Английский

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The health benefits of fermented fruits and vegetables and their underlying mechanisms

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 23(6)

Опубликована: Ноя. 1, 2024

Abstract Fermented fruits and vegetables are rich in phenolic compounds, minerals, vitamins, which have potential health benefits for the prevention of many diseases such as cardiovascular disease Type 2 diabetes. There is a growing demand development nondairy probiotic products based on view changing lifestyles (e.g., vegetarianism, veganism, allergy to dairy products) rise nutritional diet therapy. In this review, processes fermented described. The study focuses role bacteria fungi vegetables, outlines process transformation bioactive components, systematically summarizes possible mechanisms antioxidant, anti‐inflammatory, blood pressure‐lowering effects. effects depend mainly microorganisms present fermentation components they produce, phenols, organic acids. These active compounds exert anti‐obesity, hypotensive, hypoglycemic, other benefits. Therefore, foods can be promising way adapt market reduce wastage agriculturally produced vegetables.

Язык: Английский

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The variations analysis of volatile flavors and microbial communities during fermentation of Chinese Taizhou pickle, and the isolation and identification of fermentative microorganisms

LWT, Год журнала: 2025, Номер unknown, С. 117331 - 117331

Опубликована: Янв. 1, 2025

Язык: Английский

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Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106034 - 106034

Опубликована: Янв. 1, 2025

Язык: Английский

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Aroma-producing Lactiplantibacillus plantarum LYA31 and Wickerhamomyces anomalus YYB24: Insight into their contribution to paocai fermentation

LWT, Год журнала: 2025, Номер unknown, С. 117541 - 117541

Опубликована: Фев. 1, 2025

Язык: Английский

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