State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food Chem. 2025 Jan 15;463(Pt 1):141019. doi: 10.1016/j.foodchem.2024.141019. Epub 2024 Sep 7.
The unique flavors of fermented foods significantly influence consumer purchasing choices, prompting widespread scientific interest in the flavor development process. Fermented rice and wheat foods are known for their unique flavors and they occupy an important place in the global diet. Many of these are produced on an industrial scale using starter cultures, whereas others rely on spontaneous fermentation, homemade production, or traditional activities. Microorganisms are key in shaping the sensory properties of fermented products through different metabolic pathways, thus earning the title "the essence of fermentation." Therefore, this study systematically summarizes the key microbial communities and their interactions that contribute positively to iconic fermented rice and wheat foods, such as steamed bread, bread, Mifen, and rice wine. This study revealed the mechanism by which these core microbial communities affect flavor and revealed the strategies of core microorganisms and related enzymes to enhance flavor during fermentation.
发酵食品独特的风味显著影响着消费者的购买选择，这促使科学界广泛关注风味的形成过程。发酵的米类和麦类食品以其独特的风味而闻名，在全球饮食中占据着重要地位。其中许多产品采用发酵剂在工业规模上生产，而其他产品则依赖于自然发酵、家庭制作或传统活动。微生物通过不同的代谢途径塑造发酵产品的感官特性，因此被称为“发酵的精髓”。因此，本研究系统地总结了对标志性发酵米类和麦类食品（如馒头、面包、米酒和麦麸）有积极贡献的关键微生物群落及其相互作用。本研究揭示了这些核心微生物群落影响风味的机制，并揭示了核心微生物和相关酶在发酵过程中增强风味的策略。
