Effects of biofilm and co-culture with Bacillus velezensis on the synthesis of esters in the strong flavor Baijiu

Zeng, Xiangyong; Mo, Zhenni; Zheng, Jia; Wei, Chaoyang; Dai, Yifeng; Yan, Yan; Qiu, Shuyi

doi:10.1016/j.ijfoodmicro.2023.110166

Cited by 10 publications

(2 citation statements)

References 48 publications

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“… Bacillus Gram-positive, spore-bearing bacteria Bacillus subtilis, Bacillus flatus, Bacillus licheniformis, Bacillus globus, etc. Butyric acid, butanone, acetophenone, pyrazines, etc Kimura and Yokoyama, 2019 , Zeng et al, 2023 . Staphylococcus Gram-positive, spore-free, facultative anaerobes Staphylococcus xylose, Staphylococcus succinis, etc.…”

Section: Types and Characteristics Of Microorganism Producing Flavor ...mentioning

confidence: 99%

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Zhang,

Guo

et al. 2023

Food Chemistry: X

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Section: Types and Characteristics Of Microorganism Producing Flavor ...mentioning

confidence: 99%

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Zhang,

Guo

et al. 2023

Food Chemistry: X

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“…Functional microorganisms usually are the dominant species in food fermentation systems. They are reasonably easy to isolate and cultivate and have advantages in adaption to the environment of food fermentation [82,91,92]. Therefore, there is a promising prospect for synergistic fermentation with functional microorganisms in upgrading food fermentation technology, increasing economic efficiency by improving the utilization of raw materials, and regulating the synthesis of substances related to the quality and flavor of fermented foods.…”

Section: Improvement In Food Flavor and Quality By Synergistic Fermen...mentioning

confidence: 99%

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

Fan,

Qu,

Wang

et al. 2023

Foods

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Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs) during food fermentation, it is also difficult to precisely control and regulate the fermentation process based on the control of environmental conditions alone, due to the complex microbiota and an unclarified fermentation mechanism. In this review, key microorganisms involved in Chinese fermented foods such as baijiu, soy sauce, and vinegar production are elaborated, and relations between microbial composition and the aroma or quality of food are discussed. This review focuses on the interpretation of functions and roles of beneficial (functional) microorganisms that participate in food fermentation and the discussion of the possibilities of the synergistic use of functional microorganisms to improve the safety and quality of Chinese fermented foods. Conducting work toward the isolation of beneficial microorganisms is a challenge for modern food fermentation technology. Thus, methods for the isolation and mutagenesis of functional microbial strains for synergistic food fermentation are summarized. Finally, the limitations and future prospects of the use of functional microorganisms in traditional Chinese fermented foods are reviewed. This review provides an overview of the applications of synergistic fermentation with functional microorganisms in the improvement of the safety or sensory qualities of fermented foods.

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Spatially structured microbial consortia and their role in food fermentations

Michielsen,

Vercelli,

Cordero

et al. 2024

Current Opinion in Biotechnology

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Effects of biofilm and co-culture with Bacillus velezensis on the synthesis of esters in the strong flavor Baijiu

Cited by 10 publications

References 48 publications

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

Spatially structured microbial consortia and their role in food fermentations

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