Hu Yingying, Zhang Lang, Wen Rongxin, Chen Qian, Kong Baohua
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China.
Crit Rev Food Sci Nutr. 2022;62(10):2741-2755. doi: 10.1080/10408398.2020.1858269. Epub 2020 Dec 30.
Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process of fermentation, especially lactic acid bacteria (LAB), which are present in almost all fermented foods and contribute to flavor development. The formation process of flavor is complex and involves the biochemical conversion of various food components. It is very important to fully understand the conversion process to direct the flavor formation in foods. A comprehensive link between the LAB community and the flavor formation in traditional Chinese fermented foods is reviewed. The main mechanisms involved in the flavor formation dominated by LAB are carbohydrate metabolism, proteolysis and amino acid catabolism, and lipolysis and fatty acid metabolism. This review highlights some useful novel approaches for flavor enhancement, including the application of functional starter cultures and metabolic engineering, which may provide significant advances toward improving the flavor of fermented foods for a promising market.
中国传统发酵食品因其独特的风味、质地和营养价值而受到消费者青睐。大量微生物参与发酵过程，尤其是乳酸菌，几乎存在于所有发酵食品中，并对风味形成有贡献。风味的形成过程复杂，涉及各种食品成分的生化转化。充分了解转化过程对于指导食品中的风味形成非常重要。本文综述了中国传统发酵食品中乳酸菌群落与风味形成之间的全面联系。乳酸菌主导的风味形成所涉及的主要机制包括碳水化合物代谢、蛋白质水解和氨基酸分解代谢，以及脂肪分解和脂肪酸代谢。本综述强调了一些有用的新型风味增强方法，包括功能性发酵剂培养物的应用和代谢工程，这可能为改善发酵食品风味以开拓有前景的市场提供重大进展。
