Microbial conversion of vegetable waste for flavor additives via solid-state fermentation: a comprehensive review

Microbial conversion of vegetable waste for flavor additives via solid-state fermentation: a comprehensive review

Flavor is a key factor in consumer choice and food acceptance. Currently, the vast majority of food flavor additives are produced by chemical synthesis. However, alternative production methods have been explored to meet consumer demands for “clean label” foods and “natural” additives. Consumer deman...

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Bibliographic Details
Main Authors:	Janani Latha Ravi, Payel Ghosh, Faraz Ahmad, Shafiul Haque, Paula Barciela, Franklin Chamorro, Ana Olivia Serra Jorge, Miguel A. Prieto, Sandeep Singh Rana
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2025-06-01
Series:	Frontiers in Nutrition
Subjects:	agro-industrial waste flavor additives solid-state fermentation microbial biotransformation
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2025.1445189/full
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