A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

The characteristic flavor of fermented foods has an important impact on the purchasing decisions of consumers, and its production mechanisms are a concern for scientists worldwide. The perception of food flavor is a complex process involving olfaction, taste, vision, and oral touch, with various senses contributing to specific properties of the flavor. Soy-based fermented products are popular because of their unique flavors, especially in Asian countries, where they occupy an important place in the dietary structure. Microorganisms, known as the souls of fermented foods, can influence the sensory properties of soy-based fermented foods through various metabolic pathways, and are closely related to the formation of multisensory properties. Therefore, this review systematically summarizes the core microbiome and its interactions that play an active role in representative soy-based fermented foods, such as fermented soymilk, soy sauce, soybean paste, sufu, and douchi. The mechanism of action of the core microbial community on multisensory flavor quality is revealed here. Revealing the fermentation core microbiome and related enzymes provides important guidance for the development of flavor-enhancement strategies and related genetically engineered bacteria.

Automated summary

The characteristic flavor of fermented foods has a significant impact on consumer purchasing decisions, and scientists worldwide are concerned about its production mechanisms. The perception of food flavor involves various senses, such as olfaction, taste, vision, and oral touch, with each contributing to specific flavor properties. Soy-based fermented products are popular for their unique flavors, particularly in Asian countries where they are an important part of the diet. Microorganisms, known as the souls of fermented foods, can influence the sensory properties of soy-based fermented foods through metabolic pathways and play a role in the formation of multisensory properties. This review systematically summarizes the core microbiome and its interactions in representative soy-based fermented foods, such as fermented soymilk, soy sauce, soybean paste, sufu, and douchi. The mechanism by which the core microbial community affects multisensory flavor quality is revealed, providing important guidance for flavor-enhancement strategies and genetically engineered bacteria.