ReviewFoods (Basel, Switzerland)2025
Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
9 citing papers in PubMed.
- From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings.Comprehensive reviews in food science and food safety · 2026Review
- Comparative Effects of Bacterial and Yeast Fermentation on Nutritional & Bioactive Properties in Chickpea Protein Isolate.Food science & nutrition · 2026Article
- Ultrasound-Assisted Fermentation byFoods (Basel, Switzerland) · 2026Article
- Synergistic metabolism ofFrontiers in microbiology · 2026Article
- Optimization of deodorization process and flavor mechanism of raw and cooked salted kelp based on microbial fermentation and GC-IMS technology.Food chemistry: X · 2026Article
- Optimization of Aspergillus Niger fermentation for enzyme production and enzymatic hydrolysis of wheat bran for total ferulic acid via RSM.Scientific reports · 2025Article
- Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Apple Juice Fermented withFoods (Basel, Switzerland) · 2025Article
- A review of yeast-derived emulsifiers developed through microbial fermentation for the food sector.Frontiers in microbiology · 2025Review
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
Flavor compounds are key determinants of food sensory quality, originating from natural sources, processing, or artificial additives. Although physical and chemical methods can effectively enhance food flavor, microbial fermentation and enzyme catalysis technology possess good potential in food flavor regulation due to their mild reaction conditions and high safety. In addition, the high efficiency and specificity of enzymes help to shorten the production cycle and accurately regulate food flavor. This review focuses on the application and regulation mechanism of bacteria, yeast, other fungi, and mixed microbe fermentation systems in flavor production. The utilization and catalytic reaction schemes of oxidoreductases, transferases, and hydrolases in flavor regulation are also deeply explored, and suggestions for the application of microbial fermentation and enzyme catalysis technology in flavor regulation are discussed.
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What OpenQuestion holds
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.