Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

Tailoring cellular metabolism in lactic acid bacteria through metabolic engineering

(2020) Anshula Sharma et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Common problems associated with the microbial productions of aromatic compounds and corresponding metabolic engineering strategies

(2020) Meijie Li et al.   BIOTECHNOLOGY ADVANCES

Characterization and Comparison of Aroma Profiles and Aroma-Active Compounds between Traditional and Modern Sichuan Vinegars by Molecular Sensory Science

(2020) Sam Al-Dalali et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metaproteomics: A strategy to study the taxonomy and functionality of the gut microbiota

(2020) Yuqiu Wang et al.   Journal of Proteomics

Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)

(2020) Shuqi Wang et al.   FOOD CHEMISTRY

Novel insight into the formation mechanism of volatile flavor in Chinese fish sauce (Yu-lu) based on molecular sensory and metagenomics analyses

(2020) Yueqi Wang et al.   FOOD CHEMISTRY

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

(2020) Huipeng Liang et al.   FOOD MICROBIOLOGY

A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

(2020) Yin Zheng et al.   FOOD MICROBIOLOGY

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures

(2020) Jinhong Zang et al.   FOOD MICROBIOLOGY

The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China

(2020) Yingying Hu et al.   FOOD MICROBIOLOGY

Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation

(2020) Jae-Jun Lee et al.   FOOD RESEARCH INTERNATIONAL

Liquid-phase food fermentations with microbial consortia involving lactic acid bacteria

(2019) Cristina García et al.   FOOD RESEARCH INTERNATIONAL

Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

(2019) Carmen Diez-Simon et al.   Metabolomics

Investigating the bacterial microbiota of traditional fermented dairy products using propidium monoazide with single-molecule real-time sequencing

(2019) Lanxin Mo et al.   JOURNAL OF DAIRY SCIENCE

Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties

(2019) Ji Wang et al.   JOURNAL OF DAIRY SCIENCE

Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

(2019) Shuang Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Soy sauce fermentation: Microorganisms, aroma formation, and process modification

(2019) Putu Virgina Partha Devanthi et al.   FOOD RESEARCH INTERNATIONAL

Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation

(2019) Jing Lv et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The potential role of secondary metabolites in modulating the flavor and taste of the meat

(2019) Vaikundamoorthy Ramalingam et al.   FOOD RESEARCH INTERNATIONAL

Effect of different fermenting containers on the deterioration of Sichuan pickle

(2019) Lei Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Supercritical fluid extraction of essential oils

(2019) Mohammad Yousefi et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Comparison of the bacterial communities in home-made Nanfeng yancai with and without salt

(2019) Zhanggen Liu et al.   FOOD RESEARCH INTERNATIONAL

Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA

(2019) Zhanggen Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus

(2019) Yingying Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables

(2019) Yangsheng Xiao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization and comparison of metaproteomes in traditional and commercial dajiang, a fermented soybean paste in northeast China

(2019) Mengxi Xie et al.   FOOD CHEMISTRY

Analysis of bacterial diversity and biogenic amines content during fermentation of farmhouse sauce from Northeast China

(2019) Yu Hao et al.   FOOD CONTROL

Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)

(2019) Wenmeng He et al.   FOOD MICROBIOLOGY

Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables

(2019) Qianqian Guan et al.   FOOD RESEARCH INTERNATIONAL

Microbial diversity and volatile profile of traditional fermented yak milk

(2019) Yang Jiang et al.   JOURNAL OF DAIRY SCIENCE

Relative abundance of halophilic archaea and bacteria in diverse salt-fermented fish products

(2019) Oishi Das et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China

(2019) Zhen He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of bacterial community dynamics in the manufacture process of lajiaojiang (red chili paste)

(2019) Chengtuo Niu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews

(2019) Nancy Cordoba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recent developments in supercritical fluid extraction of bioactive compounds from microalgae: Role of key parameters, technological achievements and challenges

(2019) Antonio Molino et al.   Journal of CO2 Utilization

Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine

(2019) Liang Zhang et al.   FOOD MICROBIOLOGY

A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review

(2019) Deepak Kumar Verma et al.   FOOD RESEARCH INTERNATIONAL

Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai

(2018) Yangsheng Xiao et al.   FOOD RESEARCH INTERNATIONAL

Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China

(2018) Xiaoji Zheng et al.   FOOD RESEARCH INTERNATIONAL

Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing

(2018) Jinhong Zang et al.   FOOD RESEARCH INTERNATIONAL

Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese

(2018) Xiaoji Zheng et al.   FOOD RESEARCH INTERNATIONAL

The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang , a Chinese popular traditional fermented condiment

(2018) Junrui Wu et al.   FOOD RESEARCH INTERNATIONAL

Analyses of microbial community of naturally homemade soybean pastes in Liaoning Province of China by Illumina Miseq Sequencing

(2018) Xiaodong Sun et al.   FOOD RESEARCH INTERNATIONAL

Sausage fermentation and starter cultures in the era of molecular biology methods

(2018) Irene Franciosa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk

(2018) Raquel Lo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Bacterial Community and Free Amino Acids on the Content of Biogenic Amines During Fermentation of Yu-lu, a Chinese Fermented Fish Sauce

(2018) Yueqi Wang et al.   Journal of Aquatic Food Product Technology

Biogenic amines content and assessment of bacterial and fungal diversity in stinky tofu – A traditional fermented soy curd

(2018) Jingsi Gu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

GC-O-MS technique and its applications in food flavor analysis

(2018) Huanlu Song et al.   FOOD RESEARCH INTERNATIONAL

Keto acid decarboxylase and keto acid dehydrogenase activity detected during the biosynthesis of flavor compound 3-methylbutanal by the nondairy adjunct culture Lactococcus lactis ssp. lactis F9

(2018) Jie Luo et al.   JOURNAL OF DAIRY SCIENCE

Cheesomics: the future pathway to understanding cheese flavour and quality

(2018) Roya Afshari et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Symposium review: Genomic investigations of flavor formation by dairy microbiota

(2018) Olivia McAuliffe et al.   JOURNAL OF DAIRY SCIENCE

Multi-omics and potential applications in wine production

(2018) Kimmo Sirén et al.   CURRENT OPINION IN BIOTECHNOLOGY

Bacterial community succession and metabolite changes during doubanjiang-meju fermentation, a Chinese traditional fermented broad bean ( Vicia faba L.) paste

(2017) Zhihua Li et al.   FOOD CHEMISTRY

Fish intestinal microbiome: diversity and symbiosis unravelled by metagenomics

(2017) A.M. Tarnecki et al.   JOURNAL OF APPLIED MICROBIOLOGY

Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage

(2017) Changkun Li et al.   JOURNAL OF DAIRY SCIENCE

The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development

(2017) Qian Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meta-omics insights in the microbial community profiling and functional characterization of fermented foods

(2017) Gu Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Protective, technological, and functional properties of select autochthonous lactic acid bacteria from goat dairy products

(2017) Jane Viana de Souza et al.   Current Opinion in Food Science

Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste

(2016) Z. Li et al.   JOURNAL OF APPLIED MICROBIOLOGY

Relationships between functional genes in Lactobacillus delbrueckii ssp. bulgaricus isolates and phenotypic characteristics associated with fermentation time and flavor production in yogurt elucidated using multilocus sequence typing

(2016) Wenjun Liu et al.   JOURNAL OF DAIRY SCIENCE

Effects of Lactobacillus curvatus and Leuconostoc mesenteroides on Suan Cai Fermentation in Northeast China

(2016) Hongyan Yang et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties

(2016) Claudia I Vénica et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages

(2016) Qian Chen et al.   MEAT SCIENCE

Flavor of lactic acid fermented malt based beverages: Current status and perspectives

(2016) Sorelle Nsogning Dongmo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Proteomic analysis of an engineered isolate of Lactobacillus plantarum with enhanced raffinose metabolic capacity

(2016) Jicheng Wang et al.   Scientific Reports

Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage

(2015) Qian Chen et al.   MEAT SCIENCE

Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model

(2015) Qian Chen et al.   MEAT SCIENCE

Sequencing and beyond: integrating molecular 'omics' for microbial community profiling

(2015) Eric A. Franzosa et al.   NATURE REVIEWS MICROBIOLOGY

Volatile sampling by headspace techniques

(2015) A.C. Soria et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Improvement of Fermented Chinese Cabbage Characteristics by Selected Starter Cultures

(2014) Xue Han et al.   JOURNAL OF FOOD SCIENCE

Cheddar Cheese Ripening and Flavor Characterization: A Review

(2013) Mian Anjum Murtaza et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis

(2013) Xingyun Peng et al.   FOOD CHEMISTRY

Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation

(2013) Luca Cocolin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Multifactorial diversity sustains microbial community stability

(2013) Oylum Erkus et al.   ISME Journal

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters

(2013) Monica Gatti et al.   JOURNAL OF DAIRY SCIENCE

Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism

(2013) D.D. Pan et al.   JOURNAL OF DAIRY SCIENCE

Advances in Fruit Aroma Volatile Research

(2013) Muna El Hadi et al.   MOLECULES

Applications of stir-bar sorptive extraction to food analysis

(2013) Migaku Kawaguchi et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Application of state-of-art sequencing technologies to indigenous food fermentations

(2012) Sacha AFT van Hijum et al.   CURRENT OPINION IN BIOTECHNOLOGY

A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product

(2012) Doan Thi Lam Nguyen et al.   FOOD RESEARCH INTERNATIONAL

Fine Tuning of the Lactate and Diacetyl Production through Promoter Engineering in Lactococcus lactis

(2012) Tingting Guo et al.   PLoS One

Glycerol conversion to 1, 3-Propanediol is enhanced by the expression of a heterologous alcohol dehydrogenase gene in Lactobacillus reuteri

(2012) Hema Vaidyanathan et al.   AMB Express

Scientific and Technical Aspects of Yogurt Aroma and Taste: A Review

(2011) Winny Routray et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

(2011) Li Ning et al.   FOOD CHEMISTRY

Lactic acid bacteria in traditional fermented Chinese foods

(2011) Shan-na Liu et al.   FOOD RESEARCH INTERNATIONAL

Volatile Flavor Compounds in Yogurt: A Review

(2010) Hefa Cheng   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microbial interactions in cheese: implications for cheese quality and safety

(2009) Françoise Irlinger et al.   CURRENT OPINION IN BIOTECHNOLOGY

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

(2009) Krista M. Sumby et al.   FOOD CHEMISTRY

Comparative Genomics of Enzymes in Flavor-Forming Pathways from Amino Acids in Lactic Acid Bacteria

(2008) M. Liu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Gas chromatography–olfactometry in food flavour analysis

(2007) Barbara d’Acampora Zellner et al.   JOURNAL OF CHROMATOGRAPHY A

Headspace sampling of the volatile fraction of vegetable matrices

(2007) Carlo Bicchi et al.   JOURNAL OF CHROMATOGRAPHY A