ReviewFoods (Basel, Switzerland)2024
Recent Applications and Prospects of Enzymes in Quality and Safety Control of Fermented Foods.
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 9 papers.
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Who cites it
9 citing papers in PubMed.
- Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and enzymatic hydrolysis.Food chemistry: X · 2026Article
- Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation.Food science & nutrition · 2026Article
- Technological and In Vitro Probiotic Characterization of Yeasts Isolated from Makdous for Plant-Based Fermentations.Current microbiology · 2026Article
- Metagenomic insights reveal β-glucosidase-producing lactic acid bacteria from Miyamikhri with taxiphyllin degradation potential.Scientific reports · 2026Article
- Current Progress and Future Directions of Enzyme Technology in Food Nutrition: A Comprehensive Review of Processing, Nutrition, and Functional Innovation.Foods (Basel, Switzerland) · 2026Review
- Enhancing natto quality by co-fermentation withFood chemistry: X · 2026Article
- Microbial architecture and metabolic profiles inFrontiers in microbiology · 2026Review
- Advancements in Microbial Applications for Sustainable Food Production.Foods (Basel, Switzerland) · 2025Review
- From Dormancy to Eradication: Strategies for Controlling Bacterial Persisters in Food Settings.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Fermented foods have gained global attention for their unique flavor and immense health benefits. These flavor compounds and nutrients result from the metabolic activities of microorganism during fermentation. However, some unpleasant sensory characteristics and biohazard substances could also be generated in fermentation process. These quality and safety issues in fermented foods could be addressed by endogenous enzymes. In this review, the applications of enzymes in quality control of fermented foods, including texture improvement, appearance stability, aroma enhancement, and debittering, are discussed. Furthermore, the enzymes employed in eliminating biohazard compounds such as ethyl carbamate, biogenic amines, and nitrites, formed during fermentation, are reviewed. Advanced biological methods used for enhancing the enzymatic activity and stability are also summarized. This review focused on the applications and future prospects of enzymes in the improvement quality and safety qualities of fermented foods.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.