Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods

Editorial: Microbial fermentation for improved sensory properties and functionality of sustainable foods

Bibliographic Details
Main Authors:	Michela Verni, Sylvester Holt, Carlo Giuseppe Rizzello
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2024-03-01
Series:	Frontiers in Microbiology
Subjects:	fermentation microbial fermentation nutrition sustainable food microbial flavor yeasts plant-based
Online Access:	https://www.frontiersin.org/articles/10.3389/fmicb.2024.1387745/full

Similar Items

Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods
by: Chang-Hwan Jeong, et al.
Published: (2022-12-01)

Yeast fermented additive enhances broiler growth
by: Sulhattin Yasar, et al.

Dynamic changes in microbial communities and flavor during different fermentation stages of proso millet Baijiu, a new product from Shanxi light-flavored Baijiu
by: Jia Zhao, et al.
Published: (2024-01-01)

Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages
by: Jong-Hui Kim, et al.
Published: (2022-10-01)

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
by: Wenli Sun, et al.
Published: (2022-11-01)

Microbial Diversity and Flavor Regularity of Soy Milk Fermented Using Kombucha
by: Xinhui Peng, et al.
Published: (2023-02-01)

Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms
by: Haisu Shi, et al.
Published: (2022-12-01)

Effect of microbial interaction on flavor quality in Chinese baijiu fermentation
by: Lei Gao, et al.
Published: (2022-08-01)

Metagenomic Study on Chinese Homemade Paocai: The Effects of Raw Materials and Fermentation Periods on the Microbial Ecology and Volatile Components
by: Linjun Jiang, et al.
Published: (2021-12-01)

Fermented Grains from Different Layers of Cellar in the First and Second Rounds of Fermentation of Maotai-Flavor Baijiu: Analysis of microbial community structure and Acid Composition as Well as Correlation between Them
by: WAN Qiyu, CHENG Yuxin, HUANG Yongguang, SHE Rongshu, DENG Changwei, ZUO Qiancheng
Published: (2024-02-01)

Analysis of Differences in Microbial Community, Sensory and Physicochemical Properties of Different Layers of Alcoholic Fermentative Material in Maotai-flavor Baijiu Cellar in the Fifth Round of Fermentation
by: WANG Yurong, HOU Qiangchuan, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, GUO Zhuang
Published: (2023-11-01)

Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation
by: Yuwei Tan, et al.
Published: (2022-10-01)

Anti-Contamination Strategies for Yeast Fermentations
by: Seung-Oh Seo, et al.
Published: (2020-02-01)

Editorial: Recent Advances in Microbial Biotechnology for the Food Industry
by: Dan Cristian Vodnar, et al.
Published: (2021-09-01)

Microbial community succession and volatile compounds changes during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) under rain-shelter cultivation
by: Rong Huang, et al.
Published: (2023-03-01)

Editorial: Ad-Hoc Selection of Lactic Acid Bacteria for Non-conventional Food Matrices Fermentations: Agri-Food Perspectives
by: Erica Pontonio, et al.
Published: (2021-05-01)

Effect of Microbial Community in Artificial Pit Mud on the Formation of Flavor Metabolites during the Fermentation of Nongxiangxing Baijiu
by: MAO Fengjiao, HUANG Jun, ZHOU Rongqing, ZHANG Suyi, QIN Hui
Published: (2024-02-01)

Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process
by: Jiawei Liu, et al.
Published: (2023-09-01)

Food, fermentation, and micro-organisms /
by: Bamforth, Charles W., 1952-
Published: (2005)

Interaction analysis of tobacco leaf microbial community structure and volatiles flavor compounds during cigar stacking fermentation
by: Qiaoyin Wu, et al.
Published: (2023-08-01)

Fermentation microbiology and biotechnology /
by: El-Mansi, Mansi, et al.
Published: (2006)

Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience
by: Vittorio Capozzi, et al.
Published: (2021-04-01)

Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China
by: Hanyu Wang, et al.
Published: (2021-10-01)

Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho
by: Kenenisa Dekeba Tafa, et al.
Published: (2020-01-01)

Correlation Analysis among Physicochemical Parameters, Flavor Compounds and Microbial Community during Fourth Round of Heap Fermentation of Jiang-Flavor Baijiu
by: WU Cheng, CHENG Pingyan, XIE Dan, HUANG Wei, FAN Endi, LU Lunwei, HU Feng
Published: (2023-01-01)

Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal
by: Stanislav Sukhikh, et al.
Published: (2022-09-01)

Polyphenol and Microbial Profile of On-farm Cocoa Beans Fermented with Selected Microbial Consortia
by: Tochukwu Vincent Balogu, et al.
Published: (2017-09-01)

Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional Huangjiu (Chinese rice wine) produced around Winter Solstice
by: Haiyan Yu, et al.
Published: (2023-06-01)

EFFECT OF FERMENTED CACAO POD SUPPLEMENTATION ON SHEEP RUMEN MICROBIAL FERMENTATION
by: S. Wulandari, et al.
Published: (2015-09-01)

Regulation of Structure and Quality of Dried Noodles by Liquid Pre-Fermentation
by: Xiaoqing Xiong, et al.
Published: (2021-10-01)

Research on Improving the Quality of Orah Fruit Wine Based on the Mixed Microbial Fermentation
by: Xiaodie CHEN, et al.
Published: (2023-03-01)

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
by: Yijin Yang, et al.
Published: (2020-11-01)

Microbial Diversity and Metabolites Dynamic of Light-Flavor <i>Baijiu</i> with Stacking Process
by: Zhaojie Li, et al.
Published: (2022-02-01)

Research Progress in Preparation of Bioactive Peptides from Milk by Microbial Fermentation
by: LI Siyi, JIANG Yutong, TUO Yanfeng, WU Xiaomeng, MU Guangqing, JIANG Shujuan
Published: (2023-11-01)

Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
by: Yijin Yang, et al.
Published: (2021-02-01)

Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China
by: Yanfang Wu, et al.
Published: (2023-12-01)

Effects of microbial interspecies relationships and physicochemical parameters on volatile flavors in sorghum‐based fermented grains during the fermentation of Shanxi light‐flavored liquor
by: Aiguo Luo, et al.
Published: (2023-03-01)

Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features
by: Alice Agarbati, et al.
Published: (2023-10-01)

Metatranscriptomics Unravel Composition, Drivers, and Functions of the Active Microorganisms in Light-Flavor Liquor Fermentation
by: Yuanyuan Pan, et al.
Published: (2022-06-01)

Effects of Rubber Seed Kernel Fermented with Yeast on Feed Utilization, Rumen Fermentation and Microbial Protein Synthesis in Dairy Heifers
by: Nirawan Gunun, et al.
Published: (2022-06-01)