Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 Jul;22(4):2773-2801.
doi: 10.1111/1541-4337.13162. Epub 2023 Apr 20.

A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

Feiyu An  1   2   3 , Junrui Wu  1   2   3 , Yunzi Feng  4 , Guoyang Pan  1 , Yuanyuan Ma  1 , Jinhui Jiang  1 , Xuemeng Yang  1 , Ruixia Xue  1 , Rina Wu  1   2   3 , Mouming Zhao  4
Affiliations

A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

Feiyu An et al. Compr Rev Food Sci Food Saf. 2023 Jul.

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.

PubMed Disclaimer

References

REFERENCES

    1. An, F., Li, M., Zhao, Y., Zhang, Y., Mu, D., Hu, X., & Wu, R. (2021). Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China. Food Chemistry, 343, 128509. https://doi.org/10.1016/j.foodchem.2020.128509
    1. An, F., Cao, K., Ji, S., Wang, Y., Pan, G., Ma, Y., & Wu, R. (2023). Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide. Food Chemistry, 404, 134583. https://doi.org/10.1016/j.foodchem.2022.134583
    1. An, F., Wu, J., Liu, Y., Sun, X., Zhu, X., Wei, L., & Wu, R. (2019). Effects of soil environment on bacterial community succession during preparation of naturally fermented soybean paste. Food Science, 44, 96-102. https://doi.org/10.7506/spkx1002-6630-20181127-320 (in Chinese)
    1. Araujo, I. E. de, Schatzker, M., & Small, D. M. (2020). Rethinking food reward. Annual Review of Psychology, 71, 139-164. https://doi.org/10.1146/annurev-psych-122216-011643
    1. Bao, W., Huang, X., Liu, J., Han, B., & Chen, J. (2020). Influence of Lactobacillus brevis on metabolite changes in bacteria-fermented sufu. Journal of Food Science, 85(1), 165-172. https://doi.org/10.1111/1750-3841.14968

Publication types

LinkOut - more resources