Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar

Fang, Guan-Yu; Mu, Xiao-Jing; Huang, Bing-Wen; Wu, Guang-Zhong; Jiang, Yujian

doi:10.1016/j.ifset.2022.103259

Cited by 3 publications

(2 citation statements)

References 51 publications

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“…Nine VOCs with a VIP score of >1.2 were identified that could be potentially useful for discriminating between healthy and infected garlic cloves. Many of them were alcohols or responsible for the flavor and odor that develop through the metabolism of different fungi in many foods [42,43]. Acetaldehyde is a ubiquitous, very volatile carbonyl compound occurring in the metabolism of plant and animal organisms, which has recently caused concern as an indoor environment pollutant as a carcinogenic and suspected mutagenic compound [44].…”

Section: Discussionmentioning

confidence: 99%

Examination of Volatile Signatures of Fusarium Bulb Rot in Garlic Using Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry and Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry

Infantino,

Taiti,

Grottoli

et al. 2023

Separations

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Fusarium bulb rot, caused by Fusarium proliferatum, is a worldwide disease of garlic, both in the open field and during storage. Early diagnosis of the disease during storage is difficult due to the morphology of the bulbs and cloves. Volatile organic compounds (VOCs) are secondary metabolites produced by several microorganisms, including phytopathogenic fungi and bacteria. In recent years, the development of several techniques for the detection and characterization of VOCs has prompted their use, among others, as a diagnostic tool for the early and non-destructive analysis of many diseases of species of agricultural interest. In this paper, proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS) and solid-phase microextraction gas chromatography/mass spectrometry (SPME-GC/MS) were successfully utilized to characterize the volatolome of commercial garlic cloves, artificially and naturally infected with F. proliferatum, for the early discrimination between diseased and healthy ones. A partial least squares discriminant analysis (PLSDA) and a principal component analysis (PCA) allowed for the separation of infected and healthy cloves and the identification of specific VOCs produced by the fungus during the infection. The results obtained in this work could be utilized for the development of simpler, more economical, and more portable devices for the early detection of infected garlic bulbs during storage.

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Section: Discussionmentioning

confidence: 99%

Examination of Volatile Signatures of Fusarium Bulb Rot in Garlic Using Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry and Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry

Infantino,

Taiti,

Grottoli

et al. 2023

Separations

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“…This transformative process give-s rise to a variety of ferme-nted foods like yogurt and sauerkraut, which harbor be-neficial bacteria such as Lactobacillus and Bifidobacterium. The-se friendly microbes hold the-potential to positively impact the gut microbiome (Fang et al, 2023). Sprouting is a captivating process whe-re seeds aregiven the opportunity to germinate.…”

Section: Food Processing and The Gut Microbiomementioning

confidence: 99%

Synergizing Food Safety, Quality and Genetic Improvement: The Intersection of Food Microbiology and Processing

Sami¹,

Haider²,

Imran³

et al. 2023

Bull. Biol. All. Sci. Res.

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The fusion of food microbiology and processing has given rise, to a field that encompasses food safety, quality and genetic enhancement. This convergence plays a role in ensuring the safety, nutritional value and overall superiority of the food we consume. By integrating knowledge of microbiology with genetic improvement strategies significant progress has been made in preservation methods and food processing techniques. Innovative processing technologies have proven effective in mitigating the presence of microorganisms and extending the shelf life of food products thereby enhancing food safety. Techniques such as high pressure processing pulsed fields and ultraviolet light have gained recognition for their ability to regulate microbial populations and maintain the nutritional integrity of food. This comprehensive approach to food safety combines principles from both microbiology and processing to address challenges and safeguard health. Concurrently strategies in the realm of food microbiology and processing strive to enhance the quality and nutritional value of our meals. Probiotics, which are microorganisms that offer health benefits are employed to promote wellbeing, bolster function and overall vitality. Through engineering probiotics can be customized to target health advantages. The presence of antibiotic microorganisms like Listeria monocytogenes and Salmonella poses a risk, to food safety. To tackle this problem various approaches are utilized, such as enhancement, focused antimicrobial techniques and rigorous compliance, with safety protocols. The utilization of rapid microbiological methods, such as PCR and metagenomics, enables improved monitoring and detection of evolving microorganisms, thereby enhancing food safety. DNA-based techniques are used to combat microbial food fraud, authenticate products, detect adulteration, and trace the origins of ingredients, all of which contribute to consumer trust and the integrity of the food supply chain.

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A novel method to evaluate the moromi maturity during the long-term fermentation of traditional soy sauce

Ma,

Zhang,

Zhou

et al. 2024

Food Control

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Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar

Cited by 3 publications

References 51 publications

Examination of Volatile Signatures of Fusarium Bulb Rot in Garlic Using Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry and Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry

Examination of Volatile Signatures of Fusarium Bulb Rot in Garlic Using Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry and Solid-Phase Microextraction Gas Chromatography/Mass Spectrometry

Synergizing Food Safety, Quality and Genetic Improvement: The Intersection of Food Microbiology and Processing

A novel method to evaluate the moromi maturity during the long-term fermentation of traditional soy sauce

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