Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding-Reference-Cited by-同舟云学术

Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding

Published:2024-04-05 Issue:15 Volume:72 Page:8749-8759
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rong Liangyan¹²,Liu Kaihao¹²^ORCID,An Mairui³,Zhang Lan¹²,Zhang Di¹²,Wu Liu¹²,Li Ruren¹²

Affiliation:

1. School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China

2. College of Food Science and Technology, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou, Liaoning 121013, China

3. Zibo Institute for Food and Drug Control, Zibo, Shandong 255086, China

Funder

National Natural Science Foundation of China

Shaanxi Province

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c08616

Reference40 articles.

1. The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages

2. Yeast strains as potential aroma enhancers in dry fermented sausages

3. Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model

4. Metagenomic and metabolomic profiling reveals the correlation between the microbiota and flavor compounds and nutrients in fermented sausages

5. Tryptophan Supplementation Increases the Production of Microbial-Derived AhR Agonists in an In Vitro Simulator of Intestinal Microbial Ecosystem