Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation

Xiao, Naiyong; Zhang, Qiang; Xu, Huiya; Zheng, Changliang; Yin, Yantao; Liu, Shucheng; Shi, Wenzheng

doi:10.1016/j.fochx.2024.101439

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101439

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Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation

Naiyong Xiao,

Qiang Zhang,

Huiya Xu

et al.

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Cited by 3 publications

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Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains

Sun,

Liu,

Zhang

et al. 2024

Food Bioscience

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Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains

Sun,

Liu,

Zhang

et al. 2024

Food Bioscience

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Enhanced fermentation with Lactiplantibacillus plantarum improved coffee flavor by changing microbial communities and organic compounds of Coffea arabica

Shen,

Wang,

Zheng

et al. 2025

LWT

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Microbial Characteristics and Functions in Coffee Fermentation: A Review

Shen,

Wang,

Wang

et al. 2024

Fermentation

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Based on coffee’s unique and fascinating flavor, coffee has become the most popular nonalcoholic drink in the world and is a significant agricultural economic crop in tropical- and subtropical-planted coffee countries and regions. It is also beneficial for human health because of its rich active compounds, such as caffeine, chlorogenic acids, trigonelline, tryptophan alkaloids, diterpenes, melanoidins, etc. These compounds often relate to the prevention of cardiovascular disease, Alzheimer’s disease, and antibacterial, anti-diabetic, neuroprotection, and anti-cancer activities. The formation of coffee’s flavor results from various influence factors, including genetics, shade, elevation, post-harvest processing, fermentation, roasted methods, etc. The first stage of coffee production is obtaining green coffee beans through the primary process. Fermentation is critical in the primary process of coffee, which is often related to yeasts, bacteria, and filamentous fungi. Therefore, microorganisms play a key role in coffee fermentation and coffee flavor. To provide an understanding of the role of microorganisms in coffee fermentation, the coffee fermentation overview and microbial characteristics in different coffee primary processing methods and different coffee fermentation regions were reviewed in this paper. Brazil and China are the main study countries in coffee fermentation, which contribute a large number of technologies and methods to improve coffee flavor by fermentation. Different primary processing methods (wet, dry, or semi-dry processing) and coffee producer countries had obvious microbial community characteristics. Moreover, the application of yeast and bacteria for improving coffee flavor by microbial fermentation was also introduced.

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Effect of Lactobacillus plantarum and flavourzyme on protein degradation and flavor development in grass carp during fermentation

Cited by 3 publications

References 37 publications

Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains

Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains

Enhanced fermentation with Lactiplantibacillus plantarum improved coffee flavor by changing microbial communities and organic compounds of Coffea arabica

Microbial Characteristics and Functions in Coffee Fermentation: A Review

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