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

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.

Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies

“…The flavor of MFH is the result of a combination of various substances, a complex mechanism that contains both substances that positively affect MFH (volatile compounds, such as alcohols, ketones, and acids) and substances that trigger undesirable flavors (organic acids, bitter amino acids, bitter flavonoids, volatile compounds, etc.). During the fermentation process, probiotics and related enzymes break down macromolecules, including carbohydrates, proteins, and lipids, into smaller molecules, resulting in the production of distinct flavors and aromas (An et al., 2023). The aroma and flavor variations produced by fermentation vary dramatically depending on the probiotic strain used, the MFH, and other factors (temperature, pH, etc.…”

Anti-Inflammatory Effects and Immunomodulatory Efficacy of Unitein (Fermented Glycine max, Panax ginseng, and Chenpi Mixture) in RAW 264.7 Macrophages and Mice Splenocytes along with Component Analysis

“…Unitein is a product obtained through the fermentation of a mixture comprising soybeans, red ginseng, and chenpi. Fermentation is a process wherein microorganisms utilize macromolecular nutrients such as carbohydrates, proteins, or fats to produce small-molecule organic acids, alcohol, CO 2 , and other fermentation byproducts [11]. Tis process aids in digestion, inhibits the growth of pathogens, prolongs product shelf life, enhances favor and texture, and mostly employed promotes health-benefcial efects.…”

Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review

“…In addition, optimizing the growth conditions of enzyme-producing microorganisms and developing effective isolation and purification protocols are important research directions for researchers to obtain novel STPs with potential functional value and capable of meeting industrial demands (Setyorini et al 2006 ; Sivaprakasam et al 2011 ; Vidyasagar et al 2007 ). However, despite numerous scientific reports on the discovery of novel STPs, improvement in STP activity and yield, exploration of STP mechanisms, and expansion of commercial applications (An et al 2023 ; Banerjee and Ray 2017 ; Karan et al 2012 ; Mokashe et al 2018 ), a systematic review of microbial-derived STPs and their application to traditional high-salt soy-based fermented foods is notably absent. This comprehensive review introduces the STP-producing microbial species and their selection methods, and summarizes and analyzes the salt tolerance mechanisms of the microorganisms.…”