|
|||||
|
|
A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome,multisensory flavor substances,key enzymes,and metabolic pathways |
|
| Authors: | Feiyu An Junrui Wu Yunzi Feng Guoyang Pan Yuanyuan Ma Jinhui Jiang Xuemeng Yang Ruixia Xue Rina Wu Mouming Zhao |
| Affiliation: | 1. College of Food Science, Shenyang Agricultural University, Shenyang, China;2. College of Food Science, Shenyang Agricultural University, Shenyang, China Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang, China Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China Contribution: Conceptualization, Investigation, Funding acquisition, Validation;3. School of Food Science and Engineering, South China University of Technology, Guangzhou, China Contribution: Investigation, Validation;4. College of Food Science, Shenyang Agricultural University, Shenyang, China Contribution: Visualization, Supervision;5. College of Food Science, Shenyang Agricultural University, Shenyang, China Contribution: Visualization, Project administration;6. College of Food Science, Shenyang Agricultural University, Shenyang, China Contribution: Data curation;7. School of Food Science and Engineering, South China University of Technology, Guangzhou, China |
| Abstract: | The characteristic flavor of fermented foods has an important impact on the purchasing decisions of consumers, and its production mechanisms are a concern for scientists worldwide. The perception of food flavor is a complex process involving olfaction, taste, vision, and oral touch, with various senses contributing to specific properties of the flavor. Soy-based fermented products are popular because of their unique flavors, especially in Asian countries, where they occupy an important place in the dietary structure. Microorganisms, known as the souls of fermented foods, can influence the sensory properties of soy-based fermented foods through various metabolic pathways, and are closely related to the formation of multisensory properties. Therefore, this review systematically summarizes the core microbiome and its interactions that play an active role in representative soy-based fermented foods, such as fermented soymilk, soy sauce, soybean paste, sufu, and douchi. The mechanism of action of the core microbial community on multisensory flavor quality is revealed here. Revealing the fermentation core microbiome and related enzymes provides important guidance for the development of flavor-enhancement strategies and related genetically engineered bacteria. |
| Keywords: | enzymes metabolic pathway microorganisms multisensory flavor development soy-based fermented foods |