Background Currently, fermented dairy products whose flavor enhancement directly arises
from biochemical reactions by microorganisms are becoming more meaningful and popular …

Fermented vegetables have a long history and are enjoyed worldwide for their unique
flavors and health benefits. The process of fermentation improves the nutritional value, taste …

This study integrated metabolomic and metatranscriptomic techniques to examine how the
endogenous microbe, Staphylococcus succinus, influenced the essential flavor of fermented …

The influence of Pichia spp. on flavor formation and metabolic pathways during chili pepper
fermentation was investigated in this study. Multiple omics approaches were employed …

Odor deterioration of tilapia during cold storage is unavoidable and affects flavor and quality
severely. Odor is characterized by the abundance of volatile compounds and metabolites. In …

The objective of this study was to elucidate the effects of indigenous strains
(Lactiplantibacillus plantarum CQ01107 and Staphylococcus simulans CD207) on flavor …

Anaerobically fermented pickled tea (PT) can be produced by spontaneous fermentation
(SF) or yeast-enhanced fermentation (YF). Aroma and taste characteristics of PT during YF …

Fusarium wilt of bananas (FWB) is seriously affecting the sustainable development of the
banana industry and is caused by the devastating soil-borne fungus Fusarium oxysporum f …

This review summarizes current studies on fermented vegetables, analyzing the changes in
nutritional components during pickling, the health benefits of fermented vegetables, and …

This study employed adaptive laboratory evolution to improve the acid tolerance of
Lactiplantibacillus plantarum, a vital strain in food fermentation and a potential probiotic …