ReviewFoods (Basel, Switzerland)2024
The Contribution of Microorganisms to the Quality and Flavor Formation of Chinese Traditional Fermented Meat and Fish Products.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Dynamic Changes in Flavor-Related Compounds and Bacterial Community Structure During Sichuan Jiangrou Ripening.Foods (Basel, Switzerland) · 2026Article
- A Comprehensive Study on the Volatile Flavor Profile and Microbial Community of Stir-Fried Sour Shrimp Paste.Foods (Basel, Switzerland) · 2026Article
- Microbial and enzymatic synergy in fermented fish: impacts on flavor, texture, and safety with multi-omics and AI insights.Food chemistry: X · 2026Review
- Development of fermented dried camel meat using mixed starters and evaluation of physicochemical, textural, microbial, and volatile profiles during storage.Food chemistry: X · 2026Article
- Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits.Comprehensive reviews in food science and food safety · 2026Review
- Review
- Technological Optimization of FermentedFoods (Basel, Switzerland) · 2026Article
- Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis.Foods (Basel, Switzerland) · 2025Article
- Physicochemical properties, aroma compounds, non-volatile metabolites and their potential correlation inFood chemistry: X · 2025Article
- Effects of Cholesterol Supplementation in High Soybean Meal Diet on Growth, Lipid Metabolism, and Intestinal Health of Juvenile Rice Field EelAquaculture nutrition · 2025Article
- Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages.Antioxidants (Basel, Switzerland) · 2024Article
- Phytochemical and Flavor Characteristics of Mulberry Juice Fermented withFoods (Basel, Switzerland) · 2024Article
- Fermented Fish Products: Balancing Tradition and Innovation for Improved Quality.Foods (Basel, Switzerland) · 2024Review
- Microbial Diversity and Community Structure of Chinese Fresh Beef during Cold Storage and Their Correlations with Off-Flavors.Foods (Basel, Switzerland) · 2024Article
- Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Guizhou sour meat and sour fish, Chaoshan fish sauce, Sichuan sausage and bacon, Cantonese sausage, Jinhua ham, and Xinjiang air-dried beef are eight representatives of Chinese traditional fermented meat and fish products (FMFPs), which are favored by Chinese consumers due to their high nutritional value and quality. The quality of the spontaneously fermented Chinese traditional FMFP is closely correlated with microorganisms. Moreover, the dominant microorganisms are significantly different due to regional differences. The effects of microorganisms on the texture, color, flavor, nutrition, functional properties, and safety of Chinese traditional FMFPs have not been not fully described. Additionally, metabolic pathways for flavor formation of Chinese traditional FMFPs have not well been summarized. This article describes the seven characteristic Chinese traditional FMFPs and correlated dominant microorganisms in different regions of China. The effects of microorganisms on the texture, color, and flavor of Chinese traditional FMFPs are discussed. Furthermore, the metabolic pathways of microbial regulation of flavor formation in Chinese traditional FMFPs are proposed. This work provides a theoretical basis for improvement of Chinese traditional FMFPs by inoculating functional microorganisms isolated from Chinese traditional fermented foods.
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