دورية أكاديمية
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods.
| العنوان: | Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods. |
|---|---|
| المؤلفون: | Jin R; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China., Song J; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China., Liu C; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China., Lin R; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China., Liang D; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China., Aweya JJ; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China., Weng W; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China., Zhu L; Institute of Urban Environment, Chinese Academy of Science, Xiamen, China., Shang J; Key Laboratory of Bionic Engineering, College of Biological and Agricultural Engineering, Jilin University, Changchun, China., Yang S; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, China.; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen, China. |
| المصدر: | Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 Jul; Vol. 23 (4), pp. e13388. |
| نوع المنشور: | Journal Article; Review |
| اللغة: | English |
| بيانات الدورية: | Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Chicago, Ill. : Institute of Food Technologists |
| مواضيع طبية MeSH: | Fermented Foods*/microbiology , Fermentation* , Food Microbiology*, Microbiota ; Food Quality ; Bacteria |
| مستخلص: | Consumers are attracted to traditional fermented foods due to their unique flavor and nutritional value. However, the traditional fermentation technique can no longer accommodate the requirements of the food industry. Traditional fermented foods produce hazardous compounds, off-odor, and anti-nutritional factors, reducing product stability. The microbial system complexity of traditional fermented foods resulting from the open fermentation process has made it challenging to regulate these problems by modifying microbial behaviors. Synthetic microbial communities (SynComs) have been shown to simplify complex microbial communities and allow for the targeted design of microbial communities, which has been applied in processing traditional fermented foods. Herein, we describe the theoretical information of SynComs, particularly microbial physiological processes and their interactions. This paper discusses current approaches to creating SynComs, including designing, building, testing, and learning, with typical applications and fundamental techniques. Based on various traditional fermented food innovation demands, the potential and application of SynComs in enhancing the quality of traditional fermented foods are highlighted. SynComs showed superior performance in regulating the quality of traditional fermented foods using the interaction of core microorganisms to reduce the hazardous compounds of traditional fermented foods and improve flavor. Additionally, we presented the current status and future perspectives of SynComs for improving the quality of traditional fermented foods. (© 2024 Institute of Food Technologists®.) |
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| معلومات مُعتمدة: | 32202045 National Natural Science Foundation of China; 2023J01771 Natural Science Foundation of Fujian Province of China |
| فهرسة مساهمة: | Keywords: design strategies; food quality; microbial interactions; synthetic microbial communities; traditional fermented foods |
| تواريخ الأحداث: | Date Created: 20240612 Date Completed: 20240612 Latest Revision: 20240614 |
| رمز التحديث: | 20240615 |
| DOI: | 10.1111/1541-4337.13388 |
| PMID: | 38865218 |
| قاعدة البيانات: | MEDLINE |
| تدمد: | 1541-4337 |
|---|---|
| DOI: | 10.1111/1541-4337.13388 |