The Role of Microorganisms in Food Flavor: Metabolic Regulation and Application

Dear Colleagues,

Traditional fermented foods contain abundant microbial resources. Various microorganisms grow and enrich the food system, gradually forming stable and unique flora in the food system. The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The distinctive flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation. The succession and metabolic accumulation of microbial flora significantly impact the distinctive flavor of fermented foods. Therefore, microorganisms are considered an essential factor determining the overall quality of food. The investigation of the role of microbial flora changes in the production of flavor substances during fermentation can reveal the potential connection between microbial flora succession and the formation of key flavor compounds. The ability of microorganisms to produce predetermined flavor compounds under specific conditions has always been a global research hotspot. Therefore, this Special Issue mainly focuses on research related to the role of microorganisms in food flavor, especially the metabolic regulation and application of microorganisms.

Dr. Xuhui Huang
Prof. Dr. Zhanyou Chi
Guest Editors

Dr. Weiwei Fan
Guest Editor Assistant

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