International Journal of Food Science & Technology,
Год журнала:
2024,
Номер
59(7), С. 4420 - 4436
Опубликована: Май 27, 2024
Summary
Fermented
vegetables
are
nutritionally
beneficial
and
promote
good
health.
China
possesses
abundant
raw
vegetable
materials
has
a
longstanding
history
of
fermented
production.
However,
the
traditional
process
fermentation
heavily
relies
on
individual
producers'
experience
knowledge,
resulting
in
inconsistent
flavours,
variable
quality,
potential
generation
harmful
substances.
The
utilisation
lactic
acid
starters
can
effectively
inhibit
pathogenic
bacteria
during
process,
enhance
product
flavour,
reduce
nitrite
production,
improve
functional
nutritional
value,
as
well
extend
shelf‐life.
This
article
comprehensively
reviews
factors
influencing
fermentation;
diverse
functions
performed
by
throughout
assesses
current
industrialisation
status
China.
It
serves
valuable
reference
for
promoting
high‐quality
development
within
industry.
Critical Reviews in Food Science and Nutrition,
Год журнала:
2025,
Номер
unknown, С. 1 - 22
Опубликована: Янв. 2, 2025
The
exploration
of
microorganisms
in
fermented
products
has
become
a
pivotal
area
scientific
research,
primarily
due
to
their
widespread
availability
and
profound
potential
improve
human
health.
Among
these,
Lactiplantibacillus
plantarum
(formerly
known
as
Lactobacillus
plantarum)
stands
out
versatile
lactic
acid
bacterium,
prevalent
across
diverse
ecological
niches.
Its
appeal
extends
beyond
its
well-documented
probiotic
benefits
include
the
remarkable
plasticity
genome,
which
captivated
both
industrial
stakeholders.
Despite
this
interest,
substantial
challenges
persist
fully
understanding
harnessing
L.
plantarum.
This
review
aims
illuminate
attributes
plantarum,
consolidate
current
advancements
gene
editing
technologies,
explore
multifaceted
applications
wild-type
genetically
engineered
strains.
Foods,
Год журнала:
2022,
Номер
11(16), С. 2427 - 2427
Опубликована: Авг. 12, 2022
Protein,
which
is
the
main
component
of
meat,
degraded
and
oxidized
during
meat
fermentation.
During
fermentation,
macromolecular
proteins
are
into
small
peptides
free
amino
acids,
oxidation
leads
to
acid
side
chain
modification,
molecular
crosslinking
polymerization,
peptide
cleavage.
At
different
metabolic
levels,
these
reactions
may
affect
protein
structure
color,
tenderness,
flavor,
edible
value
fermented
products.
Lactic
bacteria
currently
a
research
hotspot
for
application
in
industry.
Its
growth
metabolism
derivative
metabolites
formed
fermentation
products
regulate
degradation
certain
extent
improve
product
quality.
Therefore,
this
paper
mainly
reviews
changes
occurring
their
effects
on
quality
Referring
studies
lactic
from
all
over
world,
review
aims
provide
relevant
reference
improving
Critical Reviews in Food Science and Nutrition,
Год журнала:
2023,
Номер
65(4), С. 728 - 745
Опубликована: Ноя. 20, 2023
Fermentation
is
one
of
the
most
effective
methods
food
preservation.
Since
ancient
times,
has
been
fermented
using
lactic
acid
bacteria
(LAB).
Fermented
milk
a
very
intricate
fermentation
ecosystem,
and
microbial
metabolism
largely
determines
its
metabolic
properties.
The
two
frequently
used
dairy
starter
strains
are
