Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods

被引:14
作者
Fan, Jingya [1 ,2 ,3 ,4 ]
Qu, Guanyi [1 ,2 ,3 ,4 ]
Wang, Datao [1 ,2 ,3 ,4 ]
Chen, Jian [1 ,2 ,3 ,4 ]
Du, Guocheng [1 ,2 ,3 ,4 ]
Fang, Fang [1 ,2 ,3 ,4 ]
机构
[1] Jiangnan Univ, Sci Ctr Future Foods, Wuxi 214122, Peoples R China
[2] Jiangnan Univ, Sch Biotechnol, Key Lab Ind Biotechnol, Minist Educ, Wuxi 214122, Peoples R China
[3] Jiangnan Univ, Minist Educ Food Synthet Biotechnol, Engn Res Ctr, Wuxi 214122, Peoples R China
[4] Jiangnan Univ, Jiangsu Prov Engn Res Ctr Food Synthet Biotechnol, Wuxi 214122, Peoples R China
基金
中国国家自然科学基金;
关键词
fermented foods; synergistic fermentation; functional microorganisms; food safety; aroma; ETHYL CARBAMATE PRECURSOR; SOLID-STATE FERMENTATION; LACTIC-ACID BACTERIA; SOY-SAUCE; COMMUNITY SUCCESSION; MICROBIAL COMMUNITY; ACCUMULATION; CITRULLINE; VINEGAR; DOUBANJIANG;
D O I
10.3390/foods12152892
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs) during food fermentation, it is also difficult to precisely control and regulate the fermentation process based on the control of environmental conditions alone, due to the complex microbiota and an unclarified fermentation mechanism. In this review, key microorganisms involved in Chinese fermented foods such as baijiu, soy sauce, and vinegar production are elaborated, and relations between microbial composition and the aroma or quality of food are discussed. This review focuses on the interpretation of functions and roles of beneficial (functional) microorganisms that participate in food fermentation and the discussion of the possibilities of the synergistic use of functional microorganisms to improve the safety and quality of Chinese fermented foods. Conducting work toward the isolation of beneficial microorganisms is a challenge for modern food fermentation technology. Thus, methods for the isolation and mutagenesis of functional microbial strains for synergistic food fermentation are summarized. Finally, the limitations and future prospects of the use of functional microorganisms in traditional Chinese fermented foods are reviewed. This review provides an overview of the applications of synergistic fermentation with functional microorganisms in the improvement of the safety or sensory qualities of fermented foods.
引用
收藏
页数:17
相关论文
共 116 条
  • [91] Unraveling the Mechanisms for Low-Level Acetaldehyde Production during Alcoholic Fermentation in Saccharomyces pastorianus Lager Yeast
    Xu, Xin
    Niu, Chengtuo
    Liu, Chunfeng
    Li, Qi
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 67 (07) : 2020 - 2027
  • [92] Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
    Xu, Youqiang
    Zhao, Jingrong
    Liu, Xiao
    Zhang, Chunsheng
    Zhao, Zhigang
    Li, Xiuting
    Sun, Baoguo
    [J]. FOOD CHEMISTRY, 2022, 369
  • [93] Correlation between bacterial diversity and flavor substances in Longgang soy sauce
    Yan, Yongheng
    Zhang, Min
    Zhang, Yingchao
    Zhang, Xuelin
    Zhang, Xingrong
    Zhao, Xiangying
    Xu, Hui
    Huang, Yanhong
    [J]. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2023, 87 (05) : 541 - 554
  • [94] Effect of Bacillus νelezensis on the Microbial Community Structure and Volatile Flavor Compounds of Fermented Grains (Jiupei) for Nongxiangxing Baijiu
    Yang Y.
    Li Z.
    Zhang L.
    Wang H.
    Huang D.
    Luo H.
    [J]. Shipin Kexue/Food Science, 2022, 43 (22): : 175 - 182
  • [95] Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation
    Yang, Yue
    Niu, Chengtuo
    Shan, Wanxiang
    Zheng, Feiyun
    Liu, Chunfeng
    Wang, Jinjing
    Li, Qi
    [J]. FOOD CHEMISTRY, 2021, 351
  • [96] Distribution and function of dominant yeast species in the fermentation of strong-flavor baijiu
    You Ling
    Zhao Dong
    Zhou Rongqing
    Tan Yi
    Wang Tao
    Zheng Jia
    [J]. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2021, 37 (02)
  • [97] Citrulline production by lactic acid bacteria in Chinese rice wine
    Yu, Wei
    Li, Xiaomin
    Lu, Jian
    Xie, Guangfa
    [J]. JOURNAL OF THE INSTITUTE OF BREWING, 2018, 124 (01) : 85 - 90
  • [98] Monitoring the microbial community succession and diversity of Liangzhou fumigated vinegar during solid-state fermentation with next-generation sequencing
    Yun, Jianmin
    Zhao, Fengqin
    Zhang, Wenwei
    Yan, Haijiao
    Zhao, Fengyun
    Ai, Duiyuan
    [J]. ANNALS OF MICROBIOLOGY, 2019, 69 (03) : 279 - 289
  • [99] Effects of biofilm and co-culture with Bacillus velezensis on the synthesis of esters in the strong flavor Baijiu
    Zeng, Xiangyong
    Mo, Zhenni
    Zheng, Jia
    Wei, Chaoyang
    Dai, Yifeng
    Yan, Yan
    Qiu, Shuyi
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2023, 394
  • [100] Zhang C., 2022, FOOD SCI TECH-BRAZIL, V47, P1, DOI [10.1016/j.tifs.2022.03.030, DOI 10.1016/J.TIFS.2022.03.030, 10.13684/j.cnki.spkj.2022.05.046, DOI 10.13684/J.CNKI.SPKJ.2022.05.046]