芳香
发酵
乳酸
生化工程
生物技术
溶解
食品科学
生物
计算机科学
细菌
生物化学
工程类
遗传学
作者
Eddy J. Smid,Michiel Kleerebezem
出处
期刊:Annual review of food science and technology
[Annual Reviews]
日期:2014-02-28
卷期号:5 (1): 313-326
被引量:269
标识
DOI:10.1146/annurev-food-030713-092339
摘要
This review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor molecules for the formation of aroma compounds in connection with the metabolic pathways involved. The roles of nonmetabolic properties such as cell lysis are also described in relation to aroma formation. Finally, we provide an overview of the literature on methods to steer and control aroma formation by LAB in mixed culture fermentations. We demonstrate that the technological progress made recently in high-throughput analysis methods has been driving the development of new approaches to understand, control, and steer aroma formation in (dairy) fermentation processes. This currently entails proposing new rules for designing stable, high-performance mixed cultures constituting a selection of strains, which in concert and on the basis of their individual predicted gene contents deliver the required functionalities.
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