Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods

Thierry, Anne; Pogačić, Tomislav; Weber, Magalie; Lortal, Sylvie

doi:10.1002/9781118868386.ch19

Cited by 32 publications

(35 citation statements)

References 141 publications

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“…The typical aroma of yogurt is characterised chiefly by acetaldehyde, which exhibits a green apple or nutty flavour. Its concentration ranges from 2.0 to 41 mg/kg, depending on the strains and Flavour compounds are from the following literature: Cheng, [5] Routray & Mishra, [8] Beshkova et al [58] and Thierry et al [20] b Odour descriptions are mainly sourced from the following website: http://flavornet.org/flavornet.html and http://www.thegoods centscompany.com/ c Thresholds are mainly obtained from the literature which applied water as the matrix. [91] process factors used for yogurt fermentation.…”

Section: Biochemical Routes Of Flavour Compounds Formation In Yogurtmentioning

confidence: 99%

“…General metabolic pathways for the formation of the main flavour compounds of carbohydrate fermentation by LAB. The pathways are generated according to the following literature: Cheng, [5] Thierry et al [20] and Tamime & Robinson. [13] The main flavour compounds are in bold.…”

Section: Biochemical Routes Of Flavour Compounds Formation In Yogurtmentioning

confidence: 99%

“…[41] Although these sulphur compounds have significant impacts on cheese sensory profiles, some of them are identified as off-flavours for yogurt products. [20] Threonine aldolase belongs to another class of lyases and is able to convert threonine directly to acetaldehyde. [42] This lyase pathway is thought to contribute greatly to the acetaldehyde pool of yogurt.…”

Section: Biochemical Routes Of Flavour Compounds Formation In Yogurtmentioning

confidence: 99%

“…Metagenomics and metatranscriptomics are increasingly applied in food microbiology, whereas application of metabolomics approaches to food products enlarge our view of in situ microbial metabolism and the varieties of metabolites. [20] The ultimate aim is to obtain more control of the flavour-forming process executed by the fermenting LAB. To achieve this target, some strategies are suggested: i) screening new bacteria for the detection of the presence and activity of key enzymes involved in aroma production using omics-based approaches; [86] ii) changing the ratio among different strains in mixed starter cultures to achieve the relative abundance of specific aroma-forming strains at different steps in the fermentation process; and [19] iii) varying physicochemical parameters to influence the microbial physiology leading to modulation of aroma production.…”

Section: Metabolic Engineering: Application For Flavour Enhancementmentioning

confidence: 99%

“…[19] In addition, a few non-enzymatic reactions also occur, but they mainly derive from milk processing, for example, after heating. [20] Although the starter cultures could produce most key flavour compounds in yogurt, the amounts would be far from sufficient during the fermentation process that adding food flavours is the conventional approach to reach the demand of flavour acceptance by customers. However, there is a certain gap between the external flavours and natural milk aroma.…”

Section: Introductionmentioning

confidence: 99%

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Role of lactic acid bacteria on the yogurt flavour: A review

Chen

Zhao

Hao

et al. 2017

International Journal of Food Properties

281

182

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Considerable knowledge has been accumulated on the lactic acid bacteria (LAB) that affect the aroma and flavour of yogurt. This review focuses on the role of LAB in the production of flavour compounds during yogurt fermentation. The biochemical processes of flavour compound formation by LAB including glycolysis, proteolysis, and lipolysis are summarised, with some key compounds described in detail. The flavour-related activities of LAB mostly depend on the species used for yogurt fermentation, and some strategies have been developed to obtain more control of the flavourforming process. Metabolic engineering can be a powerful tool to reroute the metabolic flux towards the efficient accumulation of the desired flavour compounds with the knowledge of the complex network of flavour-forming pathways and the availability of genetic tools. Further progress made in the omics-based techniques and the use of systems biology approaches are needed to fully understand, control, and steer flavour formation in yogurt fermentation processes. ARTICLE HISTORY

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Section: Biochemical Routes Of Flavour Compounds Formation In Yogurtmentioning

confidence: 99%

Section: Biochemical Routes Of Flavour Compounds Formation In Yogurtmentioning

confidence: 99%

Section: Biochemical Routes Of Flavour Compounds Formation In Yogurtmentioning

confidence: 99%

Section: Metabolic Engineering: Application For Flavour Enhancementmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Role of lactic acid bacteria on the yogurt flavour: A review

Chen

Zhao

Hao

et al. 2017

International Journal of Food Properties

281

182

View full text Add to dashboard Cite

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Dynamics of bacterial community, metabolites profile and physicochemical characteristics during solid‐state fermentation of soybean meal and corn mixed substrates inoculated with Bacillus pumilus and Limosilactobacillus fermentum

et al. 2023

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BACKGROUND Solid‐state fermentation (SSF) is a general approach for preparing food and feed, which not only improves nutrition but also provides prebiotics and metabolites. Although many studies have been conducted on the effects of fermentation on feed substrate, the dynamics of microbiota and metabolites in SSF remain unclear. Here, high‐throughput sequencing combined with gas chromatography–quadrupole time‐of‐flight mass spectrometry was used to evaluate the dynamic changes of solid fermented soybean meal and corn mixed matrix inoculated with Bacillus pumilus and Limosilactobacillus fermentum. RESULTS Generally, inoculated bacteria rapidly proliferated, accompanied by the degradation of macromolecular proteins and an increase in the content of small peptides, trichloroacetic acid‐soluble protein, free amino acids and organic acids. Bacillus, Lactobacillus and Enterococcus dominated the whole fermentation process. 389 non‐volatile metabolites and 182 volatile metabolites were identified, including amino acids, organic acids, ketones, aldehydes, furans and pyrazine. Typical non‐volatile metabolites such as lactic acid, 4‐aminobutanoic acid, l‐glutamic acid, d‐arabinose and volatile metabolites such as 4‐ethyl‐2‐methoxyphenol, 4‐penten‐2‐ol, 2‐pentanone, 2‐ethylfuran, 2‐methylhexanoic acid and butanoic acid–ethyl ester were significantly increased in two‐stage solid fermentation. However, some adverse metabolites were also produced, such as oxalic acid, acetic acid, tyramine and n‐butylamine, which may affect the quality of fermented feed. Sixteen genera were significantly correlated with differential non‐volatile metabolites, while 11 genera were significantly correlated with differential volatile metabolites. CONCLUSION These results characterized the dynamic changes in the process of two‐stage solid‐state fermentation with Bacillus pumilus and Limosilactobacillus fermentum and provided a potential reference for additional intervention on improving the effectiveness and efficiency of solid‐state fermentation of feed in the future. © 2023 Society of Chemical Industry.

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Investigation the nutritional properties of Auricularia auricula pulp fermented with Lactobacillus strains and their effects on gut microbiota

Li,

Tan,

Lei

et al. 2023

J Sci Food Agric

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BACKGROUNDAuricularia auricula is rich in bioactive components, and microbial fermentation can further dramatically increase its content and bioavailability. However, there are few studies on the relationship between fermented A. auricula pulp (FAAP) and gut microbiota. In this study, standard strains Lactobacillus plantarum 21801 and 21805 purchased from the China Center of Industrial Culture Collection were used to ferment A. auricula pulp at a ratio of 2:1, with an inoculum of 5%, a fermentation temperature of 31 °C, and a fermentation time of 22 h. The nutritional properties, aroma, and color of FAAP and their effects on the body characteristics of mice and the structure and abundance of gut microbiota are discussed.RESULTSThe results showed that, compared with A. auricula pulp, FAAP significantly increased the nutritional properties while maintaining favorable sensory quality and flavor profiles. Among them, the content of total polyphenols and total flavonoids reached 22.04 μg mL−1 and 20.56 μg mL−1 respectively, and the 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid free‐radical scavenging rate increased to 73.21%. The consumption of FAAP had no negative effects on weight or liver and kidney function in mice and dramatically enhanced the antioxidant capacity in the liver and serum. The production of short‐chain fatty acids in the gut was promoted, the relative abundance of beneficial bacteria (Lactobacillus, Bifidobacterium, norank_f__Muribaculaceae and unclassified_f__Lachnospiraceae) increased, and the growth of some pathogenic bacteria (Helicobacter, Mucispirillum, and Alloprevotella) was inhibited.CONCLUSIONThese findings demonstrate that FAAP is rich in nutrients and has unique functional properties that promote host health and regulate the gut microbiota. © 2023 Society of Chemical Industry.

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Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods

Cited by 32 publications

References 141 publications

Role of lactic acid bacteria on the yogurt flavour: A review

Role of lactic acid bacteria on the yogurt flavour: A review

Dynamics of bacterial community, metabolites profile and physicochemical characteristics during solid‐state fermentation of soybean meal and corn mixed substrates inoculated with Bacillus pumilus and Limosilactobacillus fermentum

Investigation the nutritional properties of Auricularia auricula pulp fermented with Lactobacillus strains and their effects on gut microbiota

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