The Regulation of Key Flavor of Traditional Fermented Food by Microbial Metabolism: A Review

Overview

Journal Food Chem X

Date 2023 Oct 2

PMID 37780239

Authors

Ke Zhang

Ting-Ting Zhang

Ren-Rong Guo

Quan Ye

Hui-Lin Zhao

Xu-Hui Huang

Affiliations

Soon will be listed here.

Abstract

The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation. The succession and metabolic accumulation of microbial flora significantly impacts the distinctive flavor of fermented foods. The investigation of the role of microbial flora changes in the production of flavor substances during fermentation can reveal the potential connection between microbial flora succession and the formation of key flavor compounds. This paper reviewed the evolution of microbial flora structure as food fermented and the key volatile compounds that contribute to flavor in the food system and their potential relationship. Further, it was a certain guiding significance for food industrial production.

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