About this Research Topic
Fermented fruits and/or vegetables (FFVs) have become increasingly popular as a healthy and flavorful alternative to traditional beverages. Lactic acid bacteria (LAB) have played a pivotal role during the FFVs fermentation processes, imparting unique flavors and elevating the sensory profile of the final product. Unraveling the intricate relationship between LAB and the flavor of FFVs is critical for the development of high-quality fermented products.
This Research Topic will serve as a platform for experts and researchers worldwide to exchange their findings and viewpoints regarding the impact of LAB on the flavor of FFVs, as well as their underlying biological mechanisms. The primary objective of this Research Topic is to explore the fascinating world of LAB and their significant contribution to shaping the flavor profiles of FFVs and understanding their chemical basis and biological mechanisms. By delving into this subject, we aim to advance scientific comprehension and practical applications within the field of food microbiology, empowering industry professionals to optimize fermentation processes and develop innovative FFV products with enhanced flavor characteristics and functions.
We welcome researchers and experts in the field to submit their Original Research articles, Review papers, and Commentaries encompassing a broad spectrum of subtopics, including, but not limited to:
1. Identification and characterization of LAB strains influencing the sensory quality employed in FFV production;
2. Exploration of the metabolic activities of LAB and their impact on flavor generation throughout the fermentation process;
3. In-depth analysis of the biological mechanisms of flavor compounds generated by LAB;
4. Compatibility and interaction mechanism between LAB and fermented matrix in improving flavor characteristics;
5. Development of strategies for optimizing fermentation conditions to maximize the flavor enhancement potential of LAB.
This Research Topic will serve as a platform for experts and researchers worldwide to exchange their findings and viewpoints regarding the impact of LAB on the flavor of FFVs, as well as their underlying biological mechanisms. The primary objective of this Research Topic is to explore the fascinating world of LAB and their significant contribution to shaping the flavor profiles of FFVs and understanding their chemical basis and biological mechanisms. By delving into this subject, we aim to advance scientific comprehension and practical applications within the field of food microbiology, empowering industry professionals to optimize fermentation processes and develop innovative FFV products with enhanced flavor characteristics and functions.
We welcome researchers and experts in the field to submit their Original Research articles, Review papers, and Commentaries encompassing a broad spectrum of subtopics, including, but not limited to:
1. Identification and characterization of LAB strains influencing the sensory quality employed in FFV production;
2. Exploration of the metabolic activities of LAB and their impact on flavor generation throughout the fermentation process;
3. In-depth analysis of the biological mechanisms of flavor compounds generated by LAB;
4. Compatibility and interaction mechanism between LAB and fermented matrix in improving flavor characteristics;
5. Development of strategies for optimizing fermentation conditions to maximize the flavor enhancement potential of LAB.
Keywords: flavor compounds, flavor metabolism, matrix effect, bacterial interactions
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
