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Review
. 2023 Sep 9:19:100871.
doi: 10.1016/j.fochx.2023.100871. eCollection 2023 Oct 30.

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Ke Zhang  1   2 , Ting-Ting Zhang  1 , Ren-Rong Guo  1 , Quan Ye  1 , Hui-Lin Zhao  1 , Xu-Hui Huang  1
Affiliations
Review

The regulation of key flavor of traditional fermented food by microbial metabolism: A review

Ke Zhang et al. Food Chem X. .

Abstract

The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation. The succession and metabolic accumulation of microbial flora significantly impacts the distinctive flavor of fermented foods. The investigation of the role of microbial flora changes in the production of flavor substances during fermentation can reveal the potential connection between microbial flora succession and the formation of key flavor compounds. This paper reviewed the evolution of microbial flora structure as food fermented and the key volatile compounds that contribute to flavor in the food system and their potential relationship. Further, it was a certain guiding significance for food industrial production.

Keywords: Flavor; Food; Metabolism; Microbial flora; Pathway; Regulation.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Summary of microbial metabolism and accumulation of flavor substances.
Fig. 2
Fig. 2
Species of flavor compounds accumulated by microbial metabolism.
Fig. 3
Fig. 3
Classification diagram of microbial metabolism flavor products.
See this image and copyright information in PMC

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