Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor

Abstract

Background

Consumers widely favor traditional fermented foods for their distinctive flavor and nutritional benefits. Their taste is mainly determined by the growth and metabolism of microbes throughout the fermentation process, particularly lactic acid bacteria, Staphylococcus, and yeasts. The specific metabolic activities of microorganisms enable the conversion of food nutrients into flavor compounds, which enhance the unique taste profile of fermented foods. The influence of microbes on the formation of taste attributes has received increasing attention in scientific research.

Scope and approach

This review presents the microbial community in fermented foods and the correlations between microorganisms and taste characteristics using multivariate statistical analysis. Furthermore, the formation and perception of taste were systematically discussed, including sweet, salty, sour, bitter, and umami. Particularly, the taste characteristics (e.g., separation, identification, and evaluation of taste compounds) and taste improvement methods (e.g., starter cultures, metabolic engineering, taste interaction, and novel fermentation technology) of fermented foods were investigated.

Key findings and conclusions

The formation of taste compounds is not only influenced by the activities of individual microorganisms but also related to their interactions. Additionally, the interaction of taste compounds with their specific receptors plays a crucial role in how taste is perceived. Moreover, taste-improvement technologies, including starter cultures, metabolic engineering, interaction of various taste compounds, and novel fermentation technology, have demonstrated potential for enhancing the taste of fermented food. Future research should focus on optimizing metabolic engineering, combining taste compounds structural data with deep learning models, and exploring the application of microorganisms in new product development.