Lactic acid fermentation is one of the oldest and most commonly used methods of
bioconservation. This process is widely used for food preservation and also for a production …

Given the high cost of production of animal-based meats and the increase in the number of
adepts of meatless diets, the need for plant-based meat substitutes is growing. In this …

This study aimed to elucidate the molecular mechanism of Lactiplantibacillus plantarum
NMGL2 (L. plantarum NMGL2) isolated from traditional Inner Mongolia cheese that how it …

Staphylococcus is the dominant genus in the fermentation process of soy sauce, but its effect
on the flavor of soy sauce has not been clearly established. In order to investigate the role of …

Flavor is one of the important sensory attributes of foods. This research explored the effect of
lipase on flavor, lipid composition, lipase activity, lipid oxidation, and sensory evaluation of …

To investigate the mechanism of flavor formation during the traditional preparation
Cantonese soy sauce koji (TP), the changes of microorganisms, physicochemical properties …

The luxS/AI-2 quorum sensing (QS) system of Streptococcus thermophilus regulates strain
acid tolerance, yet its impact on milk fermentation remains unclear. This study aimed to …

Introduction Microbial inoculants can reinvent the value and edible security of cultured
sausages. Various studies have demonstrated that starter cultures made up of Lactic acid …

The study employed high-throughput sequencing to monitor fluctuations in the abundance
and composition of microbial communities during the storage of low-sodium bacon, which …

The decomposition and oxidation of fat is essential for the formation and quality of the
unique flavor of sausage. To explore the effect of lactic acid bacteria on fat decomposition …