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For: Xiao M, Peng Z, Hardie WJ, Huang T, Liu Z, Zhang Y, Xie M, Xiong T. Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112474] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Number Cited by Other Article(s)
1
Cheng S, Li W, Yang H, Hou B, Hung W, He J, Liang C, Li B, Jiang Y, Zhang Y, Man C. Integrated transcriptomics and metabolomics reveal changes during Streptococcus thermophilus JM66 fermentation in milk: Fermentation characteristics, flavor profile, and metabolic mechanism. Food Res Int 2025;203:115770. [PMID: 40022315 DOI: 10.1016/j.foodres.2025.115770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2024] [Revised: 12/20/2024] [Accepted: 01/14/2025] [Indexed: 03/03/2025]
2
Li X, You Y, Xue B, Chen J, Du M, Ibrahim A, Suo H, Zhang F, Zheng J. Decoding microbiota and metabolite transformation in inoculated fermented suansun using metagenomics, GC-MS, non-targeted metabolomics, and metatranscriptomics:Impacts of different Lactobacillus plantarum strains. Food Res Int 2025;203:115847. [PMID: 40022370 DOI: 10.1016/j.foodres.2025.115847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2024] [Revised: 01/14/2025] [Accepted: 01/23/2025] [Indexed: 03/03/2025]
3
Ji S, Wu J, An F, Lou M, Zhang T, Guo J, Wu P, Zhu Y, Wu R. Umami-gcForest: Construction of a predictive model for umami peptides based on deep forest. Food Chem 2025;464:141826. [PMID: 39522377 DOI: 10.1016/j.foodchem.2024.141826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2024] [Revised: 10/07/2024] [Accepted: 10/27/2024] [Indexed: 11/16/2024]
4
Wang L, Huang J, Hu S, Li X, Zhang Y, Cheng W, Yuan L, Liu G. The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products. Food Chem 2025;463:141173. [PMID: 39276550 DOI: 10.1016/j.foodchem.2024.141173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 08/28/2024] [Accepted: 09/05/2024] [Indexed: 09/17/2024]
5
Wu L, Yang Z, Zhang Y, Li L, Tan C, Pan L, Wu Y, Zhong K, Gao H. Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology. Foods 2025;14:157. [PMID: 39856825 PMCID: PMC11764757 DOI: 10.3390/foods14020157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2024] [Revised: 12/17/2024] [Accepted: 01/06/2025] [Indexed: 01/27/2025]  Open
6
Liang B, Bai X, Wang Y, Li X, Kong Y, Li X, Zeng X, Liu W, Li H, Sun S, Gong H, Fan X. Effect of five lactic acid bacteria on the flavor quality of fermented sweet potato juice. Food Chem X 2024;24:102023. [PMID: 39655217 PMCID: PMC11626060 DOI: 10.1016/j.fochx.2024.102023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Revised: 11/08/2024] [Accepted: 11/18/2024] [Indexed: 12/12/2024]  Open
7
Li Y, He W, Liu S, Hu X, He Y, Song X, Yin J, Nie S, Xie M. Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects. Compr Rev Food Sci Food Saf 2024;23:e70030. [PMID: 39379298 DOI: 10.1111/1541-4337.70030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 09/06/2024] [Accepted: 09/08/2024] [Indexed: 10/10/2024]
8
Younes AH, Mustafa YF. Sweet Bell Pepper: A Focus on Its Nutritional Qualities and Illness-Alleviated Properties. Indian J Clin Biochem 2024;39:459-469. [PMID: 39346723 PMCID: PMC11436515 DOI: 10.1007/s12291-023-01165-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Accepted: 11/13/2023] [Indexed: 10/01/2024]
9
Xian S, Zhao F, Huang X, Liu X, Zhang Z, Zhou M, Shen G, Li M, Chen A. Effects of Pre-Dehydration Treatments on Physicochemical Properties, Non-Volatile Flavor Characteristics, and Microbial Communities during Paocai Fermentation. Foods 2024;13:2852. [PMID: 39272618 PMCID: PMC11395261 DOI: 10.3390/foods13172852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2024] [Revised: 08/30/2024] [Accepted: 09/06/2024] [Indexed: 09/15/2024]  Open
10
Shangguan L, Liu Z, Xu L, Yang Q, Zhang X, Yao L, Li P, Chen X, Dai J. Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate. Foods 2024;13:2591. [PMID: 39200518 PMCID: PMC11354154 DOI: 10.3390/foods13162591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2024] [Revised: 08/08/2024] [Accepted: 08/13/2024] [Indexed: 09/02/2024]  Open
11
Zheng Y, Qu G, Yang Q, Chen S, Tang J, Yang S, Wu Q, Xu Y. Developing defined starter culture for reproducible profile of flavour compound in Chinese xiaoqu baijiu fermentation. Food Microbiol 2024;121:104533. [PMID: 38637092 DOI: 10.1016/j.fm.2024.104533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 03/13/2024] [Accepted: 04/03/2024] [Indexed: 04/20/2024]
12
Chen J, Huang Y, Wang X, He J, Li W, Lu M, Sun X, Yin Y. Revealing core functional microorganisms in the fermentation process of Qicaipaojiao (Capsicum annuum L.) based on microbial metabolic network. Food Res Int 2024;187:114315. [PMID: 38763628 DOI: 10.1016/j.foodres.2024.114315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 04/09/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
13
Fan Y, Yang X, Hu C, Wei B, Xu F, Guo Q. Fermentation Performance Evaluation of Lactic Acid Bacteria Strains for Sichuan Radish Paocai Production. Foods 2024;13:1813. [PMID: 38928755 PMCID: PMC11202693 DOI: 10.3390/foods13121813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2024] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024]  Open
14
Feixia D, Ya L, Dafei L, Dingjiang Z, Guiping H, Zeliang W, Lirong J. Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation. Food Chem 2024;435:137602. [PMID: 37813025 DOI: 10.1016/j.foodchem.2023.137602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 08/31/2023] [Accepted: 09/24/2023] [Indexed: 10/11/2023]
15
Xiong S, Xu X, Zhang L, Du T, Huang T, Huang J, Ren H, Xiong T, Xie M. Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai. Food Res Int 2024;177:113865. [PMID: 38225131 DOI: 10.1016/j.foodres.2023.113865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 12/04/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
16
Li Y, Luo X, Guo H, Bai J, Xiao Y, Fu Y, Wu Y, Wan H, Huang Y, Gao H. Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper. Int J Food Microbiol 2023;406:110371. [PMID: 37659279 DOI: 10.1016/j.ijfoodmicro.2023.110371] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/16/2023] [Accepted: 08/25/2023] [Indexed: 09/04/2023]
17
Hu X, Liu S, Li E. Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu. Food Chem 2023;427:136742. [PMID: 37393638 DOI: 10.1016/j.foodchem.2023.136742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/04/2023] [Accepted: 06/25/2023] [Indexed: 07/04/2023]
18
Li R, Hu M, Jiang X, Xu C. Metagenomic insights into the microbiota involved in lactate and butyrate production and manipulating their synthesis in alfalfa silage. J Appl Microbiol 2023;134:lxad197. [PMID: 37660237 DOI: 10.1093/jambio/lxad197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 08/04/2023] [Accepted: 08/30/2023] [Indexed: 09/04/2023]
19
Zhang X, Li Y, Zhao Y, Guan H, Jin C, Gong H, Sun X, Wang P, Li H, Liu W. Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai. Food Res Int 2023;168:112780. [PMID: 37120226 DOI: 10.1016/j.foodres.2023.112780] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 05/01/2023]
20
Yu Y, Xu Y, Li L, Chen S, An K, Yu Y, Xu ZL. Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
21
Zheng Z, Zhou Q, Chen Q, Gao J, Wu Y, Yang F, Zhong K, Gao H. Improvement of physicochemical characteristics, flavor profiles and functional properties in Chinese radishes via spontaneous fermentation after drying. J Food Sci 2023;88:1292-1307. [PMID: 36815393 DOI: 10.1111/1750-3841.16486] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 12/13/2022] [Accepted: 01/18/2023] [Indexed: 02/24/2023]
22
Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity. Food Res Int 2023;164:112274. [PMID: 36737892 DOI: 10.1016/j.foodres.2022.112274] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/22/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
23
ZHOU Y, MA X, WU J, RAZAK MA, YUAN L, GAO R. NMR-based metabolic analysis of Bacillus velezensis DZ11 applied to low-salt fermented coarse fish involved in the formation of flavor precursors. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.117022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
24
Shi Y, Pu D, Zhou X, Zhang Y. Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods. Foods 2022;11:3408. [PMID: 36360025 PMCID: PMC9654595 DOI: 10.3390/foods11213408] [Citation(s) in RCA: 57] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/23/2022] [Accepted: 10/25/2022] [Indexed: 08/11/2023]  Open
25
Zhou X, Zhou W, He X, Deng Y, Li L, Li M, Feng X, Zhang L, Zhao L. Effects of post-fermentation on the flavor compounds formation in red sour soup. Front Nutr 2022;9:1007164. [PMID: 36386903 PMCID: PMC9651139 DOI: 10.3389/fnut.2022.1007164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 09/20/2022] [Indexed: 12/05/2022]  Open
26
Effect of Autochthonous Lactic Acid Bacteria-Enhanced Fermentation on the Quality of Suancai. Foods 2022;11:foods11213310. [PMID: 36359923 PMCID: PMC9657813 DOI: 10.3390/foods11213310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 12/03/2022]  Open
27
Yang X, Hu W, Xiu Z, Ji Y, Guan Y. Interactions between Leu. mesenteroides and L. plantarum in Chinese northeast sauerkraut. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
28
Chen C, Cheng G, Liu Y, Yi Y, Chen D, Zhang L, Wang X, Cao J. Correlation between microorganisms and flavor of Chinese fermented sour bamboo shoot: Roles of Lactococcus and Lactobacillus in flavor formation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
29
Liu L, Tao Y, Li Y, Deng X, Liu G, Yao Y, Chen X, Yang S, Tu M, Peng Q, Huang L, Xiang W, Rao Y. Isolation and characterization of bacteria that produce quorum sensing molecules during the fermentation and deterioration of pickles. Int J Food Microbiol 2022;379:109869. [DOI: 10.1016/j.ijfoodmicro.2022.109869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 07/26/2022] [Accepted: 07/29/2022] [Indexed: 10/16/2022]
30
Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var. multiceps) and their correlation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
31
Towards Recreation of Food Commodities Based on Ancient Texts; The Case of Avyrtake. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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