4.5 Article

Formation of dihydrophenolic acids and aroma-active volatile phenols by new strains of Limosilactobacillus fermentum

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)

Xinxing Xu et al.

Summary: Through high-throughput sequencing and gas chromatography-mass spectrometry analysis of the 32-day fermentation process of chili peppers, dominant bacterial genera such as Rosenbergiella and Staphylococcus, and abundant fungi genera such as Hyphopichia and Kodamaea were identified. Additionally, sixteen differential volatile metabolites were detected, and nine strains from different genera were isolated from fermented chili peppers. Further analysis indicated a significant positive correlation between Hyphopichia and the formation of 11 key odorants, enhancing our understanding of core functional bacterial and fungal genera involved in the desirable flavor production in fermented chili peppers.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce

Xianli Gao et al.

Summary: The study found that black soybean sauce (BSS) exhibited distinctive aroma characteristics compared to traditional soy sauce, mainly due to the presence and impact of specific odor-active compounds. This has important implications for improving the quality and aroma of BSS.

FOOD CHEMISTRY (2021)

Article Agriculture, Multidisciplinary

Molecular Background of a Moldy-Musty Off-Flavor in Cocoa

Caterina Porcelli et al.

Summary: The analysis of volatile compounds from fermented cocoa seeds with off-flavor and a flawless reference sample identified (-)-geosmin and 3-methyl-1H-indole as key compounds in the off-flavor cocoa. Quantitation of these compounds can be utilized in the chocolate industry to objectively assess incoming goods for off-flavor.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Review Biotechnology & Applied Microbiology

Fermentation transforms the phenolic profiles and bioactivities of plant-based foods

William Leonard et al.

Summary: Phenolics are a group of compounds derived from plants that can be increased in content and nutritive value through fermentation in the food industry. Different classes of phenolics can be biotransformed by various microorganisms during fermentation, and metabolic engineering is utilized to enhance this transformation. Fermentation generally leads to a higher phenolic content and bioactivity in food, with potential for further enhancement through metabolic engineering.

BIOTECHNOLOGY ADVANCES (2021)

Review Food Science & Technology

Lactobacillus fermentum: a bacterial species with potential for food preservation and biomedical applications

Karim Naghmouchi et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

Article Biotechnology & Applied Microbiology

Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli

Gautam Gaur et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2020)

Article Agriculture, Multidisciplinary

Characterization of Odorants Causing Smoky Off-Flavors in Cocoa

Daniela Fuellemann et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Review Agriculture, Multidisciplinary

Buckwheat Secondary Metabolites: Potential Antifungal Agents

Daniel Koval et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Review Biochemical Research Methods

Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

Pasquale Filannino et al.

CURRENT OPINION IN BIOTECHNOLOGY (2018)

Article Biotechnology & Applied Microbiology

Ethylphenol Formation by Lactobacillus plantarum: Identification of the Enzyme Involved in the Reduction o Vinylphenols

Laura Santamaria et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)

Article Biotechnology & Applied Microbiology

Unravelling the Reduction Pathway as an Alternative Metabolic Route to Hydroxycinnamate Decarboxylation in Lactobacillus plantarum

Laura Santamaria et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)

Article Biotechnology & Applied Microbiology

Alteration of oxidative phosphorylation as a possible mechanism of the antifungal action of p-coumaric acid against Botrytis cinerea

J. Morales et al.

JOURNAL OF APPLIED MICROBIOLOGY (2017)

Article Agriculture, Multidisciplinary

Formation of Guaiacol by Spoilage Bacteria from Vanillic Acid, a Product of Rice Koji Cultivation, in Japanese Sake Brewing

Toshihiko Ito et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Article Agriculture, Multidisciplinary

Hydroxycinnamoyl Glucose and Tartrate Esters and Their Role in the Formation of Ethylphenols in Wine

Josh L. Hixson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Article Biotechnology & Applied Microbiology

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

Pasquale Filannino et al.

FOOD MICROBIOLOGY (2015)

Article Food Science & Technology

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

Michael G. Gaenzle

CURRENT OPINION IN FOOD SCIENCE (2015)

Article Biotechnology & Applied Microbiology

Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria

Pasquale Filannino et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)

Article Agriculture, Multidisciplinary

Guaiacol and 4-Methylphenol as Specific Markers of Torrefied Malts. Fate of Volatile Phenols in Special Beers through Aging

Caroline Scholtes et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Agriculture, Multidisciplinary

Hydroxycinnamic Acid Ethyl Esters as Precursors to Ethylphenols in Wine

Josh L. Hixson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Biotechnology & Applied Microbiology

Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria

I. Silva et al.

JOURNAL OF APPLIED MICROBIOLOGY (2011)

Article Food Science & Technology

Development of buckwheat and teff sourdoughs with the use of commercial starters

Alice V. Moroni et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)

Review Food Science & Technology

Food phenolics and lactic acid bacteria

Hector Rodriguez et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)