Demystification of fermented foods by omics technologies

Chen, Wanping

doi:10.1016/j.cofs.2022.100845

Cited by 19 publications

(10 citation statements)

References 72 publications

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“…Furthermore, in the regional categorization of CQT ganjang, the confidence ellipses absolutely overlapped for regions ( Figure S1 ), indicating that discrimination by province was not possible. In many cases, traditional fermented foods are known to be closely tied to regional features, reflecting the local geography, climate, available ingredients, and microbial communities present in the surrounding environment [ 62 , 63 ]. However, the composition and characteristics of the CQT ganjang samples used in this study might be far more influenced by individual ganjang producers than by regions.…”

Section: Discussionmentioning

confidence: 99%

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

Byeon

Heo

Park

et al. 2023

Foods

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This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang samples produced in different provinces of Korea. Wide variations in physicochemical properties were found among the samples, especially in lipids, total nitrogen, acidity, and reducing sugar. Traditional fermented foods are known to be closely tied to regional features, but the composition and characteristics of CQT ganjangs might be influenced much more by individual ganjang producers than by region. Preference mapping was performed to understand consumer behavior towards ganjang, and most consumers tended to have similar preferences, implying shared a common sensory ideal. The results of the partial least squares regression revealed drivers of liking for ganjang among sensory attributes, free amino acids, and organic acids. Overall, sensory attributes such as sweetness and umami were positively associated with acceptability, while the terms related to fermentation were negatively associated. In addition, amino acids, such as threonine, serine, proline, glutamate, aspartate, and lysine, and organic acids, such as lactate and malate, were positively associated with consumer acceptance. The important implications of the findings of this study for the food industry can be utilized to develop and optimize traditional foods.

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Section: Discussionmentioning

confidence: 99%

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

Byeon

Heo

Park

et al. 2023

Foods

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“…Therefore, the use of PMA in viability-based metagenomics needs to be further standardised. Live, metabolically active microbes in a sample can also be selected for and characterised using methods such as metatranscriptomics and metaproteomics where only mRNA or actively-expressed proteins, respectively, are sequenced [ 53 , 56 , 58 ]. Both metatranscriptomics and metaproteomics have been useful in understanding fermentation microbiomes and the interactions within its communities [ 59 , 60 , 61 ].…”

Section: Differentiating Between Live and Dead Bacteriamentioning

confidence: 99%

The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods

Srinivas

O’Sullivan

Cotter

et al. 2022

Foods

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The microbial communities present within fermented foods are diverse and dynamic, producing a variety of metabolites responsible for the fermentation processes, imparting characteristic organoleptic qualities and health-promoting traits, and maintaining microbiological safety of fermented foods. In this context, it is crucial to study these microbial communities to characterise fermented foods and the production processes involved. High Throughput Sequencing (HTS)-based methods such as metagenomics enable microbial community studies through amplicon and shotgun sequencing approaches. As the field constantly develops, sequencing technologies are becoming more accessible, affordable and accurate with a further shift from short read to long read sequencing being observed. Metagenomics is enjoying wide-spread application in fermented food studies and in recent years is also being employed in concert with synthetic biology techniques to help tackle problems with the large amounts of waste generated in the food sector. This review presents an introduction to current sequencing technologies and the benefits of their application in fermented foods.

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“…However, these methods have limitations in their discriminatory power, particularly at the genus and species levels for certain microbial clades (Bouchiat et al., 2022). In contrast, metagenomic sequencing provides a comprehensive approach to identify the diverse microorganisms present in a sample and explore the functional diversity of microbial communities (Bouchiat et al., 2022; Chen, 2022). Nevertheless, the analysis of omics data, which involves vast amounts of information, requires meticulous data processing.…”

Section: Introductionmentioning

confidence: 99%

Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers

Zhang,

Bao,

Xiao

et al. 2024

Food Frontiers

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The study aimed to investigate the effect of fermentation brines and containers on the composition and functional dissimilarity of microbiota in fermented chili peppers: pool with fresh brine (PFB), pool with aged brine (PAB), jar with FB, and jar with AB. The results showed that brines had a greater impact on microbial diversity and fungal community structure than containers, whereas containers had a greater impact on bacterial community structure than brines. At the end of chili pepper fermentation, the dominant bacteria were unclassified_g__Pseudomonas, Lactobacillus_alimentarius, and Halococcus_thailandensis, whereas the dominant fungi were Pichia_membranifaciens and Wallemia_ichthyophaga. Based on the metagenomics functional analysis, the dominant bacteria and fungi were highly related to amino acid metabolism, glycerophospholipid metabolism, and most enzymes that promote carbohydrate substrate modulation. The fermented brines had a larger impact than containers on microbial function. Specifically, the use of FB was found to be beneficial for the biosynthesis of tetracycline, carotenoid, and isoflavonoid. On the other hand, AB was found to be beneficial for the biosynthesis of unsaturated fatty acids, amino acids, and various types of N‐glycan.

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Demystification of fermented foods by omics technologies

Cited by 19 publications

References 72 publications

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods

Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers

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