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Record number 455997
Title Production of aroma compounds in lactic fermentations
Author(s) Smid, E.J.; Kleerebezem, M.
Source Annual Review of Food Science and Technology 5 (2014). - ISSN 1941-1413 - p. 313 - 326.
DOI https://doi.org/10.1146/annurev-food-030713-092339
Department(s) Food Microbiology Laboratory
Host Microbe Interactomics
VLAG
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) cystathionine beta-lyase - citrate transporter citp - lactococcus-lactis - acid bacteria - flavor formation - lactobacillus-plantarum - starter cultures - streptococcus-thermophilus - proteolytic systems - food fermentations
Abstract 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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