Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour
Flavor compounds are key determinants of food sensory quality, originating from natural sources, processing, or artificial additives. Although physical and chemical methods can effectively enhance food flavor, microbial fermentation and enzyme catalysis technology possess good potential in food flav...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/11/1909 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849331363423977472 |
|---|---|
| author | Feng Wang Mingtong Wang Ling Xu Jingya Qian Baoguo Xu Xianli Gao Zhongyang Ding Kai Cui |
| author_facet | Feng Wang Mingtong Wang Ling Xu Jingya Qian Baoguo Xu Xianli Gao Zhongyang Ding Kai Cui |
| author_sort | Feng Wang |
| collection | DOAJ |
| description | Flavor compounds are key determinants of food sensory quality, originating from natural sources, processing, or artificial additives. Although physical and chemical methods can effectively enhance food flavor, microbial fermentation and enzyme catalysis technology possess good potential in food flavor regulation due to their mild reaction conditions and high safety. In addition, the high efficiency and specificity of enzymes help to shorten the production cycle and accurately regulate food flavor. This review focuses on the application and regulation mechanism of bacteria, yeast, other fungi, and mixed microbe fermentation systems in flavor production. The utilization and catalytic reaction schemes of oxidoreductases, transferases, and hydrolases in flavor regulation are also deeply explored, and suggestions for the application of microbial fermentation and enzyme catalysis technology in flavor regulation are discussed. |
| format | Article |
| id | doaj-art-8d71bca1311345eea2d3262d63170f10 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-8d71bca1311345eea2d3262d63170f102025-08-20T03:46:38ZengMDPI AGFoods2304-81582025-05-011411190910.3390/foods14111909Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food FlavourFeng Wang0Mingtong Wang1Ling Xu2Jingya Qian3Baoguo Xu4Xianli Gao5Zhongyang Ding6Kai Cui7School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaKey Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, ChinaInstitute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, ChinaFlavor compounds are key determinants of food sensory quality, originating from natural sources, processing, or artificial additives. Although physical and chemical methods can effectively enhance food flavor, microbial fermentation and enzyme catalysis technology possess good potential in food flavor regulation due to their mild reaction conditions and high safety. In addition, the high efficiency and specificity of enzymes help to shorten the production cycle and accurately regulate food flavor. This review focuses on the application and regulation mechanism of bacteria, yeast, other fungi, and mixed microbe fermentation systems in flavor production. The utilization and catalytic reaction schemes of oxidoreductases, transferases, and hydrolases in flavor regulation are also deeply explored, and suggestions for the application of microbial fermentation and enzyme catalysis technology in flavor regulation are discussed.https://www.mdpi.com/2304-8158/14/11/1909food flavormicroorganismsenzymesfermentationmechanism |
| spellingShingle | Feng Wang Mingtong Wang Ling Xu Jingya Qian Baoguo Xu Xianli Gao Zhongyang Ding Kai Cui Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour Foods food flavor microorganisms enzymes fermentation mechanism |
| title | Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour |
| title_full | Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour |
| title_fullStr | Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour |
| title_full_unstemmed | Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour |
| title_short | Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour |
| title_sort | application and possible mechanism of microbial fermentation and enzyme catalysis in regulation of food flavour |
| topic | food flavor microorganisms enzymes fermentation mechanism |
| url | https://www.mdpi.com/2304-8158/14/11/1909 |
| work_keys_str_mv | AT fengwang applicationandpossiblemechanismofmicrobialfermentationandenzymecatalysisinregulationoffoodflavour AT mingtongwang applicationandpossiblemechanismofmicrobialfermentationandenzymecatalysisinregulationoffoodflavour AT lingxu applicationandpossiblemechanismofmicrobialfermentationandenzymecatalysisinregulationoffoodflavour AT jingyaqian applicationandpossiblemechanismofmicrobialfermentationandenzymecatalysisinregulationoffoodflavour AT baoguoxu applicationandpossiblemechanismofmicrobialfermentationandenzymecatalysisinregulationoffoodflavour AT xianligao applicationandpossiblemechanismofmicrobialfermentationandenzymecatalysisinregulationoffoodflavour AT zhongyangding applicationandpossiblemechanismofmicrobialfermentationandenzymecatalysisinregulationoffoodflavour AT kaicui applicationandpossiblemechanismofmicrobialfermentationandenzymecatalysisinregulationoffoodflavour |