4.6 Article

Genome-Resolved Metaproteomic Analysis of Microbiota and Metabolic Pathways Involved in Taste Formation During Chinese Traditional Fish Sauce (Yu-lu) Fermentation

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。
Review Food Science & Technology

Technological roles of microorganisms in fish fermentation: a review

Yanshun Xu et al.

Summary: Fermentation is a crucial method for processing and preserving fish, enhancing flavor and nutritional value through naturally occurring enzymes and microbial activity. This review focuses on the role of microorganisms in texture, flavor, and biogenic amine accumulation in fermented fish, as well as factors influencing quality. Prospects for further research in fermented fish production are also discussed.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Article Chemistry, Applied

Brackish water improves the taste quality in meat of adult male Eriocheir sinensis during the postharvest temporary rearing

Long Zhang et al.

Summary: The study found that temporary rearing in brackish water has a significant impact on the taste quality of crab meat, with factors such as 5'-nucleotides and free amino acids playing a key role. Four weeks were identified as the optimal period for temporary rearing of crabs in brackish water for the best taste quality.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)

Yingying Shen et al.

Summary: This study used advanced techniques to investigate the flavor components and microbial diversity during the fermentation of Mandarin fish. It identified the main flavor components and three microbial genera closely associated with their production. These microorganisms play important roles in the formation of characteristic flavor substances.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Investigation of fermentation-induced changes in the volatile compounds of Trachinotus ovatus (meixiangyu) based on molecular sensory and interpretable machine-learning techniques: Comparison of different fermentation stages

Qian Chen et al.

Summary: Fermented golden pomfret is appreciated for its distinct flavor in local markets. The study used E-nose and GC-IMS technologies to analyze volatile compounds changes during fermentation, identifying key compounds and enabling better control strategies. This research provides a theoretical basis for real-time monitoring and quality control of Chinese fermented golden pomfet.

FOOD RESEARCH INTERNATIONAL (2021)

Article Chemistry, Applied

Determination of microbial diversities and aroma characteristics of Beitang shrimp paste

Yunping Yao et al.

Summary: Beitang shrimp paste (BSP) is fermented using different parts of shrimp, with microbial communities dominated by Firmicutes and Proteobacteria at the phylum level and Tetragenococcus at the genus level. The microbial diversity of meat (M) was the lowest among the different parts. Non-dominant bacterial communities in BSP fermentation were presented in a mutual symbiotic model.

FOOD CHEMISTRY (2021)

Article Biotechnology & Applied Microbiology

High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham

Yanbo Wang et al.

Summary: The study revealed that Staphylococcus was the predominant microbiota in Jinhua ham during processing, while aldehydes were the main group of volatile compounds. Specifically, Staphylococcus isolates such as S. saprophyticus and S. equorum significantly contributed to the formation of characteristic flavor substances in Jinhua ham by producing specific aldehyde compounds.

FOOD MICROBIOLOGY (2021)

Article Biotechnology & Applied Microbiology

Acetate kinase and peptidases are associated with the proteolytic activity of Lactobacillus helveticus isolated from fermented food

Zhi Zhong et al.

Summary: This study identified that the strength of proteolytic activity in L. helveticus is associated with genes ackA and two cysteine peptidases coding genes, rather than cell envelope proteinases (CEPs). Additionally, SNP analysis revealed ten sequence types (STs), with isolates of ST2 showing weaker proteolytic activity. This study provides practical information for selecting L. helveticus with strong proteolytic activity in the future.

FOOD MICROBIOLOGY (2021)

Article Chemistry, Applied

Bovine milk exosomes attenuate the alteration of purine metabolism and energy status in IEC-6 cells induced by hydrogen peroxide

Lanfang Wang et al.

Summary: The study shows that bovine milk exosomes can alleviate purine nucleotide catabolism in oxidatively stressed intestinal epithelial cells, improve energy status, and exert protective effects against oxidative stress.

FOOD CHEMISTRY (2021)

Review Physiology

Sour taste: receptors, cells and circuits

Emily R. Liman et al.

Summary: Sour taste, elicited by low pH, is considered one of the original four fundamental taste qualities. Despite decades of study, the identification of the sour receptor, neurotransmitter, and circuits for sour taste has only recently been achieved. Advances in understanding how information is transmitted from taste receptor cells to gustatory neurons, resulting in aversion to acids, have also been described.

CURRENT OPINION IN PHYSIOLOGY (2021)

Review Food Science & Technology

Advances in umami taste and aroma of edible mushrooms

Li-bin Sun et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Biochemical Research Methods

Metaproteomics: A strategy to study the taxonomy and functionality of the gut microbiota

Yuqiu Wang et al.

JOURNAL OF PROTEOMICS (2020)

Review Chemistry, Analytical

Characterization and evaluation of umami taste: A review

Wenli Wang et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2020)

Article Food Science & Technology

Effect of fatty acids on the flavor formation of fish sauce

Anzi Ding et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Review Food Science & Technology

New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review

Jianan Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Biotechnology & Applied Microbiology

Genomic and metabolic features of Tetragenococcus halophilus as revealed by pan-genome and transcriptome analyses

Byung Hee Chun et al.

FOOD MICROBIOLOGY (2019)

Review Biotechnology & Applied Microbiology

Amino acids production focusing on fermentation technologies - A review

Martina D'Este et al.

BIOTECHNOLOGY ADVANCES (2018)

Article Microbiology

Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation

Guozhong Zhao et al.

FRONTIERS IN MICROBIOLOGY (2018)

Article Biotechnology & Applied Microbiology

Challenges and perspectives of metaproteomic data analysis

Robert Heyer et al.

JOURNAL OF BIOTECHNOLOGY (2017)

Review Food Science & Technology

Meta-omics insights in the microbial community profiling and functional characterization of fermented foods

Gu Chen et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Biotechnology & Applied Microbiology

Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota

Alejandra Escobar-Zepeda et al.

FOOD MICROBIOLOGY (2016)

Review Oncology

Nucleotide metabolism, oncogene-induced senescence and cancer

Katherine M. Aird et al.

CANCER LETTERS (2015)

Article Biotechnology & Applied Microbiology

Comparative transcriptomic analysis reveals novel genes and regulatory mechanisms of Tetragenococcus halophilus in response to salt stress

Licui Liu et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2015)

Article Biotechnology & Applied Microbiology

Effects of temperature on microbial succession and metabolite change during saeu-jeot fermentation

Se Hee Lee et al.

FOOD MICROBIOLOGY (2014)

Article Chemistry, Applied

Metaproteomic characterisation of a Shaoxing rice wine wheat Qu extract

Bo Zhang et al.

FOOD CHEMISTRY (2012)

Article Biotechnology & Applied Microbiology

Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine

Taketo Ohmori et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2011)

Article Food Science & Technology

Strictly anaerobic halophiles isolated from canned Swedish fermented herrings (Surstromming)

T Kobayashi et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2000)