4.7 Article

Correlation between microbial community succession and flavor substances during fermentation of Yongchuan Douchi

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 Food Science & Technology

Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation

Zhiluo Que et al.

Summary: This article summarizes the flavor components and their synthesis pathways in traditional fermented bean condiments (TFBCs), and explores the potential factors affecting flavor formation. The article also raises questions that need further research, such as the research focus on flavor component detection and synthesis pathways. Overall, raw materials, microbial composition, fermentation process, environment and climate, fermentation period and salinity are closely related to flavor formation and may be the reasons for the huge difference in flavor components.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2023)

Article Food Science & Technology

Succession and Diversity of Microbial Flora during the Fermentation of Douchi and Their Effects on the Formation of Characteristic Aroma

Huiyan Zhao et al.

Summary: This study investigated the development and succession of the microbial community during the production of traditional Aspergillus-type Douchi and its effects on characteristic aroma compounds. Different microbial species dominated at different fermentation stages, with Aspergillus spp. dominating in the early stage and Staphylococcus spp., Bacillus spp., and Millerozyma spp. dominating later. The formation of characteristic flavor compounds changed over time, with soy-derived alcohols and aldehydes being predominant in the early stage and phenol, 2-methoxy-, and 3-octanone being formed in the later stage. Correlation analysis showed that fungal genera were more closely related to flavor substances than bacterial genera. This study provides insights into the microbial dynamics and flavor formation during Douchi production and has implications for improving the quality and efficiency of Douchi production.
Review Food Science & Technology

Soybean fermentation: Microbial ecology and starter culture technology

Hosam Elhalis et al.

Summary: Fermented soybean products have been consumed in Asian countries for many years. Different fermentation methods are used, and diverse microorganisms are involved. Microbial activities are crucial for improving digestibility, nutrition, sensory quality, and reducing antinutritive factors. However, scientific understanding of fermentation microbial communities and their metabolic activities still needs further development.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

Article Food Science & Technology

Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics

Tianyan Chen et al.

Summary: The study aimed to investigate the relationship between core microorganisms and flavor substances in the fermentation process of corn wine. The results showed that Bacillus, Prevotella_9, Acinetobacter, and Gluconobacter were the predominant bacterial species, while Rhizopus and Saccharomyces were the dominant fungi. Important organic acids in corn wine were acetic acid and succinic acid. Various volatile and non-volatile flavor substances were detected, and the key metabolic pathways related to flavor were identified. The findings provided insights into the formation mechanism of flavor substances in corn wine and can be used to stabilize the flavor quality.

FOOD RESEARCH INTERNATIONAL (2023)

Article Food Science & Technology

The precursors of C8 alcohols from soybean: Purification, distribution and hydrolysis properties of glycosidically bound volatiles

Xiaoxiao Feng et al.

Summary: C8 alcohols, such as 1-octen-3-ol and 3-octanol, are common volatile compounds found in soy milk, with the majority originating from enzymatic hydrolysis of glycosides in soybean hypocotyls. A new glycoside, 3-octanyl beta-primeverosides, was isolated from soybean hypocotyls. Nonenzymatic hydrolysis of beta-primeverosides yielded various volatile components, with different activation energies observed for different compounds. The degree of hydrolysis in soy milk was similar to model systems, but molar yields of volatile components were lower.

JOURNAL OF FOOD SCIENCE (2022)

Article Chemistry, Applied

Impact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level

Shanshan Zhao et al.

Summary: The study systematically investigated the impact of chiral tebuconazole on the flavor and appearance of Merlot and Cabernet Sauvignon wines. It was found that tebuconazole enantiomers, especially R-tebuconazole, had different effects on the flavor and appearance of young wines, mainly altering fruity and floral characteristics. Additionally, tebuconazole treatment changed the color of young wines, with R-tebuconazole showing the greatest impact on the concentrations of key flavor compounds.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture

Hongying Li et al.

Summary: Chinese traditional fermented meat products in Guizhou province have a unique microbial community, and in this study, high protease activity coagulase-negative staphylococci (CNS) were isolated from Qianwufu sausages. The isolated strains, particularly Staphylococcus simulans QB7, showed promising potential as starter cultures for sausage fermentation. Using S. simulans QB7 as a starter resulted in improved competitiveness of dominant bacteria, suppressed growth of undesirable bacteria, increased content of total free fatty acids and free amino acids, and reduced pH and water activity values. This suggests that S. simulans QB7 can enhance the quality and nutritional properties of fermented meat products.

FOOD RESEARCH INTERNATIONAL (2022)

Article Biotechnology & Applied Microbiology

Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food

Da Min Jeong et al.

Summary: This study conducted genomic analysis and physiological characterization of two Debaryomyces spp. yeast isolates obtained from Korean traditional fermented soy sauce. The results showed that these yeast isolates have halotolerance and improved growth in the presence of high concentrations of salt. They also have the ability to produce various flavor compounds and exhibit high bioconversion activity. Furthermore, they showed immunomodulatory activity and were confirmed to be safe.

FOOD MICROBIOLOGY (2022)

Article Food Science & Technology

Exploring the impacts of traditional crafts on microbial community succession in Jiang-flavored Daqu

Chutian Zhu et al.

Summary: This study focuses on exploring the impact of traditional crafts on the microecology of Jiang flavored Daqu. The results show that traditional crafts regulate microbial community succession through temperature, moisture, and acidity, leading to the production of flavor compounds. The flipping processes have significant effects on microecology and microbial metabolism. Furthermore, the fermentation process significantly increases the levels of flavor precursors and secondary metabolites in Jiang-flavored Daqu.

FOOD RESEARCH INTERNATIONAL (2022)

Article Food Science & Technology

Characterization and correlation of dominant bacteria and volatile compounds in post-fermentation process of Ba-bao Douchi

Yan-Zeng Zhang et al.

Summary: This study characterized the aroma profiles and bacterial communities during the post-fermentation of Ba-bao Douchi and investigated the correlation between dominant bacterial genera and key aroma compounds. The research discovered the main volatile compounds responsible for the unique flavor of Ba-bao Douchi and identified bacterial genera that might have an effect on the biosynthesis of these compounds.

FOOD RESEARCH INTERNATIONAL (2022)

Article Food Science & Technology

Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period

Wei Deng et al.

Summary: This study used high-throughput sequencing and gas chromatography-mass spectrometry to investigate the microbial communities and volatile components of soybean paste at different storage periods. The results revealed that acids, phenols, and pyrazines were the major flavor contributors, and certain microbial groups such as Mucor and Bacillus played a crucial role in the key flavor components.

FOOD RESEARCH INTERNATIONAL (2022)

Article Food Science & Technology

Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09

Qifeng Zhang et al.

Summary: This study compared the characteristics of natto made by two-strain fermentation and single-strain fermentation. The results showed that two-strain fermentation resulted in the disappearance of pungent amine substances, a reduction in ketones and aldehydes, and an increase in alcohols in natto. Additionally, the taste activity value of bitter amino acids decreased, the content of biogenic amines decreased, but the activity of nattokinase increased. Correlation analysis demonstrated that two-strain fermentation reduced the correlation between Bacillus subtilis and biogenic amines.
Article Food Science & Technology

Functional Annotation Genome Unravels Potential Probiotic Bacillus velezensis Strain KMU01 from Traditional Korean Fermented Kimchi

Sojeong Heo et al.

Summary: Genomic analysis confirmed the probiotic traits of strain KMU01, which lacked enterotoxin genes but had acquired antibiotic resistance genes.
Article Food Science & Technology

Probiotic microorganisms from non-dairy traditional fermented foods

Shankar Ilango et al.

Summary: Food fermentation has a long history and has evolved with modification in substrates, processes and technologies. Different microorganisms are involved in fermentation of various food products, with lactic acid bacteria being a major group. India and Korea have a rich tradition of fermented foods, which may contain probiotic microorganisms.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies

Jia-Shen Cai et al.

Summary: This article summarizes various processing strategies applied to improve the quality of soy products, with a particular emphasis on the role of fermentation in enhancing soy products.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

Microbial communities succession and flavor substances changes during Pixian broad-bean paste fermentation

Hongbin Lin et al.

Summary: This study analyzed the changes in key aroma compounds, organic acids, free amino acids, and microbial community during different fermentation stages for Pixian broad-bean paste, revealing a correlation between flavors and microbes. Bacteria genera showed stronger potential correlation with flavors compared to fungi genera, and various microorganisms were involved in the traditional fermentation process.

FOOD BIOSCIENCE (2021)

Review Food Science & Technology

Fermented foods in a global age: East meets West

Jyoti Prakash Tamang et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)

Article Food Science & Technology

Implementation of HPLC Analysis for γ-Aminobutyric Acid (GABA) in Fermented Food Matrices

Phuong Hong Le et al.

FOOD ANALYTICAL METHODS (2020)

Article Food Science & Technology

Correlation between microbial communities and key flavors during postfermentation of Pixian broad bean paste

Ping Liu et al.

FOOD RESEARCH INTERNATIONAL (2020)

Review Food Science & Technology

Soy sauce fermentation: Microorganisms, aroma formation, and process modification

Putu Virgina Partha Devanthi et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Biochemistry & Molecular Biology

Flavor Compounds in Pixian Broad-Bean Paste: Non-Volatile Organic Acids and Amino Acids

Hongbin Lin et al.

MOLECULES (2018)

Article Biotechnology & Applied Microbiology

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food

C. Xie et al.

JOURNAL OF APPLIED MICROBIOLOGY (2018)

Review Food Science & Technology

Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review

Mareile Heitmann et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

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)

Review Biochemical Research Methods

Biobased organic acids production by metabolically engineered microorganisms

Yun Chen et al.

CURRENT OPINION IN BIOTECHNOLOGY (2016)

Article Food Science & Technology

Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor-type Douchi

Guiqiang He et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)

Article Agriculture, Multidisciplinary

De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines

Valentina Martin et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Article Food Science & Technology

Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product

Qing-Chan Chen et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)