Current Research on Flavor Compounds in Fermented Food Products

van Wyk, Niël

doi:10.3390/foods13050730

Foods

2024

DOI: 10.3390/foods13050730

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Current Research on Flavor Compounds in Fermented Food Products

Niël van Wyk

Abstract: Recent advancements in the field of food science have spurred a surge of research focused on unraveling the intricate world of flavor compounds in fermented food products [...]

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Cited by 3 publications

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Fermented black chokeberry (Aronia melanocarpa (Michx.) Elliott) products – A systematic review on the composition and current scientific evidence of possible health benefits

Frumuzachi,

Rohn,

Mocan

2024

Food Research International

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Fermented black chokeberry (Aronia melanocarpa (Michx.) Elliott) products – A systematic review on the composition and current scientific evidence of possible health benefits

Frumuzachi,

Rohn,

Mocan

2024

Food Research International

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Multi-omics reveals the phyllosphere microbial community and material transformations in cigars

Wang,

Yang,

Gao

et al. 2024

Front. Microbiol.

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The quality of fermented plant leaves is closely related to the interleaf microorganisms and their metabolic activities. In this experiment, a multi-omics analysis was applied to investigate the link between the structural composition of the phyllosphere microbial community and the main metabolites during the fermentation process. It was found that the whole fermentation process of cigar leaves could be divided into three stages, in which the Mid-Stage was the most active period of microbial metabolic activities and occupied an important position. Staphylococcus, Brevundimonas, Acinetobacter, Brevibacterium, Pantoea, Aspergillus, Wallemia, Meyerozyma, Sampaiozyma, Adosporium and Trichomonascus played important roles in this fermentation. Staphylococcus and Aspergillus are the microorganisms that play an important role in the fermentation process. Staphylococcus were strongly correlated with lipids and amino acids, despite its low abundance, Stenotrophomonas is importantly associated with terpene and plays a significant role throughout the process. It is worth noting that Wapper exists more characteristic fungal genera than Filler and is more rapid in fermentation progress, which implies that the details of the fermentation process should be adjusted appropriately to ensure stable quality when faced with plant leaves of different genotypes. This experiment explored the relationship between metabolites and microorganisms, and provided a theoretical basis for further optimizing the fermentation process of plant leaves and developing techniques to improve product quality. Biomarker is mostly present in the pre-fermentation phase, but the mid-fermentation phase is the most important part of the process.

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Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii

Papun,

Wongputtisin,

Kanpiengjai

et al. 2024

Foods

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Functional fermented fruit juices produced using a combination of non-Saccharomyces yeast and lactic acid bacteria (LAB) are relatively unexplored. The effects of three inoculation protocols, single inoculation with Lactobacillus acidophilus (La), single inoculation with Torulaspora delbrueckii (Td), and co-culture of both La + Td, on the physicochemical, microbiological, sensory properties, and metabolic profile of fermented JA juices after 24 h at 30 °C were investigated. Uninoculated (UI) Japanese apricot (JA) juice was used as a control. The results show significant increases in the color intensity of the fermented-JA juices, whereas an enhancement of total phenolic contents is observed in the fermented JA-juices acquired through the use of La for both single and co-culture inoculations. The colony counts of LAB and yeast in the inoculated JA juices increased by approximately 2.0 and 1.7 log CFU/mL at 24 h, respectively. The antibacterial activity of JA juices against four pathogenic bacteria was detected. All JA juices exhibited antimicrobial activity against the tested pathogenic strains, with strong antibacterial properties of La-fermented juice being recorded against Bacillus cereus at the lowest MIC of 124 µL/mL. Additionally, La + Td-fermented and UI-JA juices demonstrated comparable anticancer activity against HT-29 cells with IC50 values of 823.37 and 754.87 µg/mL, respectively. Furthermore, a total of 995 compounds was identified as differential fermentation metabolites through non-targeted metabolome analysis across different fermentation groups. These findings illustrate the significant potential of using JA juice for La and Td fermentation to develop functional juices.

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Current Research on Flavor Compounds in Fermented Food Products

Abstract: Recent advancements in the field of food science have spurred a surge of research focused on unraveling the intricate world of flavor compounds in fermented food products [...]

Cited by 3 publications

References 41 publications

Fermented black chokeberry (Aronia melanocarpa (Michx.) Elliott) products – A systematic review on the composition and current scientific evidence of possible health benefits

Fermented black chokeberry (Aronia melanocarpa (Michx.) Elliott) products – A systematic review on the composition and current scientific evidence of possible health benefits

Multi-omics reveals the phyllosphere microbial community and material transformations in cigars

Fermentative Characteristics and Metabolic Profiles of Japanese Apricot Juice Fermented with Lactobacillus acidophilus and Torulaspora delbrueckii

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