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20 pages, 1065 KiB  
Review
Microbial Genome Editing with CRISPR–Cas9: Recent Advances and Emerging Applications Across Sectors
by Chhavi Dudeja, Amish Mishra, Ansha Ali, Prem Pratap Singh and Atul Kumar Jaiswal
Fermentation 2025, 11(7), 410; https://doi.org/10.3390/fermentation11070410 - 16 Jul 2025
Viewed by 1663
Abstract
CRISPR technology, which is derived from the bacterial adaptive immune system, has transformed traditional genetic engineering techniques, made strain engineering significantly easier, and become a very versatile genome editing system that allows for precise, programmable modifications to a wide range of microbial genomes. [...] Read more.
CRISPR technology, which is derived from the bacterial adaptive immune system, has transformed traditional genetic engineering techniques, made strain engineering significantly easier, and become a very versatile genome editing system that allows for precise, programmable modifications to a wide range of microbial genomes. The economies of fermentation-based manufacturing are changing because of its quick acceptance in both academic and industry labs. CRISPR processes have been used to modify industrially significant bacteria, including the lactic acid producers, Clostridium spp., Escherichia coli, and Corynebacterium glutamicum, in order to increase the yields of bioethanol, butanol, succinic acid, acetone, and polyhydroxyalkanoate precursors. CRISPR-mediated promoter engineering and single-step multiplex editing have improved inhibitor tolerance, raised ethanol titers, and allowed for the de novo synthesis of terpenoids, flavonoids, and recombinant vaccines in yeasts, especially Saccharomyces cerevisiae and emerging non-conventional species. While enzyme and biopharmaceutical manufacturing use CRISPR for quick strain optimization and glyco-engineering, food and beverage fermentations benefit from starter-culture customization for aroma, texture, and probiotic functionality. Off-target effects, cytotoxicity linked to Cas9, inefficient delivery in specific microorganisms, and regulatory ambiguities in commercial fermentation settings are some of the main challenges. This review provides an industry-specific summary of CRISPR–Cas9 applications in microbial fermentation and highlights technical developments, persisting challenges, and industrial advancements. Full article
(This article belongs to the Section Fermentation Process Design)
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21 pages, 937 KiB  
Article
Influences of Non-Volatile Components on the Aroma of Strong-Aroma Baijiu by Gas Chromatography-Olfactometry and Recombination-Omission Test
by Yingqi Zhou, Yihong Wang, Jia Zheng, Siyi Pan, Xiaoyun Xu and Fang Yuan
Foods 2025, 14(14), 2490; https://doi.org/10.3390/foods14142490 - 16 Jul 2025
Viewed by 325
Abstract
Aroma is an important indicator for evaluating the quality of baijiu. In this study, we determined the aroma-active compounds in four representative brands of strong-aroma baijiu from Sichuan and Jianghuai regions through GC-MS/O, and GC-TOF-MS quantification. In addition, the non-volatile composition of four [...] Read more.
Aroma is an important indicator for evaluating the quality of baijiu. In this study, we determined the aroma-active compounds in four representative brands of strong-aroma baijiu from Sichuan and Jianghuai regions through GC-MS/O, and GC-TOF-MS quantification. In addition, the non-volatile composition of four baijiu samples was quantified by BSTFA derivatization and GC-MS. By constructing a full recombination model containing both volatile and non-volatile components, the effect of different groups of non-volatile compounds on the aroma of strong-aroma baijiu was evaluated through recombination-omission tests. A total of 72 aroma-active compounds and 59 non-volatile compounds were identified and quantified. The results indicated that pyrazines, furfural, and furan derivatives displayed higher aroma intensities in strong-aroma baijiu produced in Sichuan compared to that produced in Jianghuai. The recombination model that included both aroma-active and non-volatile compounds showed a closer resemblance to the original baijiu samples, underscoring the critical role these compounds play in shaping the dominant aroma profile of strong-aroma baijiu. Non-volatile compounds significantly influenced six aroma attributes: fruity, sweet, sauce, pit, acidic, and alcoholic notes. Omission tests revealed that among posorly volatile organic acids, monobasic acids had distinct effects on the aroma profile, while dibasic acids did not show any noticeable influence on the sensory characteristics. Full article
(This article belongs to the Special Issue Wine and Alcohol Products: Volatile Compounds and Sensory Properties)
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17 pages, 2788 KiB  
Article
Characterization of Key Aroma Compounds in Aged Chinese Nongxiangxing Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace Compounds
by Peiqi Li, Yuting Ling, Xiaomei Shen, Chengcheng Liang, Youhong Tang, Shan Chen, Lisa Zhou Wang, Shuang Chen, Anjun Li and Yan Xu
Molecules 2025, 30(14), 2963; https://doi.org/10.3390/molecules30142963 - 14 Jul 2025
Viewed by 369
Abstract
The characteristics and complexity of Baijiu are inseparable from the promotion of aging. While the impact of compounds such as alcohols, esters, and acids on the aroma of aged Baijiu has been extensively studied, the role of other trace compounds in the aging [...] Read more.
The characteristics and complexity of Baijiu are inseparable from the promotion of aging. While the impact of compounds such as alcohols, esters, and acids on the aroma of aged Baijiu has been extensively studied, the role of other trace compounds in the aging process should not be overlooked. To further investigate the relationship between volatile compounds and the aging of Nongxiangxing Baijiu, sensomics research methods were employed to analyze profiles of young and aged Nongxiangxing Baijiu. In this study, a total of 94 aroma compounds were analyzed in both young and aged Nongxiangxing Baijiu by GC-O/MS. Among these, 12 aroma compounds significantly associated with the aging process were identified by quantification and odor activity values (OAVs). Furthermore, the omission tests result showed that 4-methyl-2-methoxyphenol (2066.79 μg/L), benzaldehyde (3860.30 μg/L), β-phenylethanol (5638.85 μg/L), 3-(methylsulfanyl)propan-1-ol (8.82 μg/L), 3-(methylsulfanyl)propanal (15.91 μg/L), and linalool (17.36 μg/L) were key aroma compounds of aged Nongxiangxing Baijiu. This study reveals that trace compounds contribute to the distinct aroma complexity of aged Nongxiangxing Baijiu, providing a foundation to support aging process analysis. Full article
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19 pages, 16843 KiB  
Article
Potential of Hyperthermophilic L-Asparaginase from Thermococcus sibiricus to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System
by Maria Dumina, Stanislav Kalinin and Dmitry Zhdanov
Foods 2025, 14(10), 1720; https://doi.org/10.3390/foods14101720 - 12 May 2025
Cited by 1 | Viewed by 931
Abstract
The Maillard reaction is a network of interconnected interactions yielding in formation a number of toxic derivatives in processed foods. Acrylamide, a potential carcinogen and a product of the Maillard reaction, is formed under food processing, predominantly from asparagine and reducing sugars at [...] Read more.
The Maillard reaction is a network of interconnected interactions yielding in formation a number of toxic derivatives in processed foods. Acrylamide, a potential carcinogen and a product of the Maillard reaction, is formed under food processing, predominantly from asparagine and reducing sugars at temperatures over 120 °C. In this study, we investigated the potency of recombinant hyperthermophilic L-asparaginase from Thermococcus sibiricus TsAI to mitigate dietary acrylamide by hydrolyzing substrate for its synthesis under various operation conditions. Using a simplified food system for self-cooking, high acrylamide levels were found in baked samples regardless of whether L- or D-enantiomer of asparagine was added. TsAI effectively reduced acrylamide content under various pretreatment conditions, such as temperature, concentration, and time of incubation. The lowest acrylamide level of 1.0–1.1% of the control values or 3.52–3.76 µg/kg was observed in samples pretreated with TsAI 20 U/mL at 90 °C for 20–25 min. Due to the exceptionally high D-asparaginase activity of hyperthermophilic TsAI, the dietary acrylamide content formed from D-asparagine was reduced by 54.8% compared to the control. Comparison of the wild-type TsAI and its mutant reveal that an enzyme displaying enhanced stability is more functional for food-processing application. The native TsAI decreased acrylamide level by 98.9%, while the highly active mutant, with increased structural flexibility, decreased it by only 26.8%. TsAI treatment effectively blocked acrylamide synthesis, but not melanoidin formation via the Maillard reaction, thus not affecting sample characteristics such as color (browning) and aroma, which are important for consumer perception. Full article
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18 pages, 2673 KiB  
Article
Characterization of Key Factors Associated with Flavor Characteristics in Lager Beer Based on Flavor Matrix
by Jiaxin Hong, Huayang Wei, Ruiyang Yin, Jiang Xie, He Huang, Liyun Guo, Dongrui Zhao, Yumei Song, Jinyuan Sun, Mingquan Huang and Baoguo Sun
Foods 2025, 14(10), 1702; https://doi.org/10.3390/foods14101702 - 11 May 2025
Viewed by 599
Abstract
Lager beer has the characteristics of a refreshing aroma, clean and less intense taste, as well as a low alcohol degree, which is suitable for daily drinking. This study aimed to clarify the relationship between important flavor compounds and flavor profiles for lager [...] Read more.
Lager beer has the characteristics of a refreshing aroma, clean and less intense taste, as well as a low alcohol degree, which is suitable for daily drinking. This study aimed to clarify the relationship between important flavor compounds and flavor profiles for lager beer. Headspace solid-phase microextraction, solvent-assisted flavor evaporation combined with comprehensive two-dimensional gas chromatography–mass spectrometry, gas chromatography–mass spectrometry, and gas chromatography-olfactometry–mass spectrometry were applied for the qualitative and quantitative analysis of the trace components in lager beer. Furthermore, the recombination experiment was successfully applied to simulate the flavor profile, and the omission experiment was conducted to study the effects of flavor compounds on the flavor profile. A total of nine compounds were identified as the key flavor compounds, and their contribution to the flavor characteristics of lager beer was verified according to validation experiments. It was found that the influence of the key flavor compounds on the sensory attributes such as malty aroma, fruity aroma, sweetness, and bitterness varied with their concentration. These findings might provide ideas for the research regarding the flavor compounds and flavor profile of lager beer, and contribute to the development of different types of beer in the future. Full article
(This article belongs to the Section Food Physics and (Bio)Chemistry)
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14 pages, 451 KiB  
Article
Identification of the Key Aroma Compounds in Condensed Hardwood Smoke
by Timothy Vazquez, Edisson Tello and Devin G. Peterson
Molecules 2025, 30(3), 720; https://doi.org/10.3390/molecules30030720 - 5 Feb 2025
Cited by 1 | Viewed by 1384
Abstract
The aroma composition of condensed hardwood smoke generated from a mixed hardwood was characterized by gas chromatography–mass spectrometry/olfactometry analysis. Twenty-seven odorants with a flavor dilution value ≥4 were identified and quantified, revealing 19 compounds reported with an odor activity value >1 at a [...] Read more.
The aroma composition of condensed hardwood smoke generated from a mixed hardwood was characterized by gas chromatography–mass spectrometry/olfactometry analysis. Twenty-seven odorants with a flavor dilution value ≥4 were identified and quantified, revealing 19 compounds reported with an odor activity value >1 at a 0.3% dosage level. The odorants with the highest dilution values were 2,3-butanedione (buttery), guaiacol (clove, vanilla), 4-methylguaiacol (toasted, vanilla, ashy), 3-ethylphenol (ashy), 4-methylsyringol (burnt, plastic, clove), and butyric acid (cheesy). Sensory descriptive analysis revealed that the condensed smoke consisted of eight main attributes, namely ashy, burnt–sulfurous, creosote, green–woody, pungent, smoky, spicy–sweet, and woody. No significant differences in the aroma attributes were reported between the condensed smoke and the corresponding recombination model, indicating that the odorants effectively captured the characteristic aroma of the condensed smoke. Full article
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22 pages, 1252 KiB  
Article
Characterization of Key Aroma Compounds of Zhuyeqing by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
by Lihua Wang, Ying Han, Xing Zhang, Xiaojuan Gao, Yan Xu, Qun Wu and Ke Tang
Foods 2025, 14(3), 344; https://doi.org/10.3390/foods14030344 - 21 Jan 2025
Cited by 3 | Viewed by 1384
Abstract
Zhuyeqing is a flavored liquor with a unique flavor blended with Qingxiangxing Baijiu (Fenjiu) and botanical extracts. The aroma characteristics of Zhuyeqing were investigated using a sensomics approach. Ninety-three odorants, among them 64 odorants with flavor dilution (FD) ≥ 32, were confirmed in [...] Read more.
Zhuyeqing is a flavored liquor with a unique flavor blended with Qingxiangxing Baijiu (Fenjiu) and botanical extracts. The aroma characteristics of Zhuyeqing were investigated using a sensomics approach. Ninety-three odorants, among them 64 odorants with flavor dilution (FD) ≥ 32, were confirmed in Zhuyeqing by gas chromatography-mass spectrometry/olfactometry (GC-MS/O) analysis. Quantitative analysis revealed that 22 odorants with odor activity values (OAVs) ≥ 1. Aroma recombination tests showed that 22 odorants with OAV ≥ 1 can recombine the aroma characteristics of Zhuyeqing; omission tests revealed that ethyl cinnamate, ethyl octanoate, ethyl acetate, β-damascenone, and eugenol with OAV ≥ 10 had significant effects on Zhuyeqing. Full article
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22 pages, 5129 KiB  
Article
Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2
by Qibo Tan, Yongjun Wu, Cen Li, Jing Jin, Lincheng Zhang, Shuoqiu Tong, Zhaofeng Chen, Li Ran, Lu Huang and Zeyan Zuo
Foods 2024, 13(17), 2731; https://doi.org/10.3390/foods13172731 - 28 Aug 2024
Cited by 10 | Viewed by 1990
Abstract
Fermented soybeans are popular among many for their rich soy sauce-like aroma. However, the precise composition of this aroma remains elusive, with key aroma compounds unidentified. In this study, we screened the candidate genes ilvA and serA in BJ3-2 based on previous multi-omics [...] Read more.
Fermented soybeans are popular among many for their rich soy sauce-like aroma. However, the precise composition of this aroma remains elusive, with key aroma compounds unidentified. In this study, we screened the candidate genes ilvA and serA in BJ3-2 based on previous multi-omics data, and we constructed three mutant strains, BJ3-2-ΔserA, BJ3-2-ΔilvA, and BJ3-2-ΔserAΔilvA, using homologous recombination to fermented soybeans with varying intensities of soy sauce-like aroma. Our objective was to analyze samples that exhibited different aroma intensities resulting from the fermented soybeans of BJ3-2 and its mutant strains, thereby exploring the key flavor compounds influencing soy sauce-like aroma as well analyzing the effects of ilvA and serA on soy sauce-like aroma. We employed quantitative descriptive sensory analysis (QDA), gas chromatography–olfactometry–mass spectrometry (GC-O-MS), relative odor activity value analysis (rOAV), principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and partial least squares regression analysis (PLSR). QDA revealed the predominant soy sauce-like aroma profile of roasted and smoky aromas. GC-MS detected 99 volatile components, predominantly pyrazines and ketones, across the four samples, each showing varying concentrations. Based on rOAV (>1) and GC-O, 12 compounds emerged as primary contributors to soy sauce-like aroma. PCA and OPLS-DA were instrumental in discerning aroma differences among the samples, identifying five compounds with VIP > 1 as key marker compounds influencing soy sauce-like aroma intensity levels. Differential analyses of key aroma compounds indicated that the mutant strains of ilvA and serA affected soy sauce-like aroma mainly by affecting pyrazines. PLSR analysis indicated that roasted and smoky aromas were the two most important sensory attributes of soy sauce-like aroma, with pyrazines associated with roasted aroma and guaiacol associated with smoky aroma. In addition, substances positively correlated with the intensity of soy sauce-like aroma were verified by additional experiments. This study enhances our understanding of the characteristic flavor compounds in soy sauce-like aroma ferments, provides new perspectives for analyzing the molecular mechanisms of soy sauce-like aroma formation, and provides a theoretical framework for the targeted enhancement of soy sauce-like aroma in various foods. Full article
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30 pages, 2542 KiB  
Article
The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods
by Han Wu, Zhifei He, Li Yang and Hongjun Li
Foods 2024, 13(8), 1260; https://doi.org/10.3390/foods13081260 - 19 Apr 2024
Cited by 3 | Viewed by 1782
Abstract
The aroma profiles in non-smoked bacon were investigated via GC–O–MS, GC × GC–TOFMS, and GC–IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of categories. Only 9 of the [...] Read more.
The aroma profiles in non-smoked bacon were investigated via GC–O–MS, GC × GC–TOFMS, and GC–IMS. GC-O-MS is advantageous for detecting aldehydes. GC × GC-TOFMS is more sensitive to hydrocarbons and alcohols, while GC-IMS detects a balanced range of categories. Only 9 of the 239 detected volatiles were identifiable by all three methods. Therefore, the combination of all three methods proved to be the most effective way to comprehensively analyze the aroma profiles of bacon. Recombination and omission tests were performed using aroma compounds with a flavor dilution (FD) factor greater than 27; five volatiles were identified as key aroma compounds in non-smoked bacon, including hexanal, (E,E)-2,4-decadienal, 1-octen-3-ol, dihydro-5-pentyl-2(3H)-furanone, and 3-methyl-butanoic acid. Among these, hexanal and 1-octen-3-ol exhibited relatively high FD factors and odor activity values (OAVs), so they were confirmed as the primary contributors. Meanwhile, seven volatiles contributed to the unique aroma of non-smoked bacon in different regions. The difference in the aroma of bacon in different regions is mainly due to the content of various volatiles rather than the type. A comprehensive analysis of the aroma in non-smoked bacon can reveal theoretical information for improving the process and quality control of the product. Full article
(This article belongs to the Section Food Analytical Methods)
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17 pages, 2247 KiB  
Article
Variations in Key Aroma Compounds and Aroma Profiles in Yellow and White Cultivars of Flammulina filiformis Based on Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Experiments Coupled with Odor Threshold Concentrations
by Wei Song, Min Sun, Huan Lu, Shengyou Wang, Ruijuan Wang, Xiaodong Shang and Tao Feng
Foods 2024, 13(5), 684; https://doi.org/10.3390/foods13050684 - 23 Feb 2024
Cited by 6 | Viewed by 2489
Abstract
Flammulina filiformis (F. filiformis) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of aroma [...] Read more.
Flammulina filiformis (F. filiformis) is called the ‘benefiting intelligence’ mushroom. There is a notable difference between a yellow cultivar (with a robust aroma) and a white mutant cultivar (with a high yield) of F. filiformis. A thorough analysis of aroma differences is essential to improve the aroma of high-yield strains. This study employed a combination of gas chromatography–mass spectrometry–olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA) to analyze the variations in aroma compounds. Then, the contribution of the odorants was determined using flavor dilution (FD) factors and odor activity values (OAVs). Aroma omission and recombination experiments were used to identify the key odorants. A total of 16 key aroma compounds were characterized in F. filiformis, along with four eight-carbon volatiles (3-octanone, 3-octanol, octanal, and 1-octen-3-ol). Finally, the dominant aroma characteristic was “sweet” for the yellow strain, while it was “green” for the white strain. More research is required to investigate the enzymes and corresponding genes that regulate the synthesis of aroma compounds in F. filiformis for future breeding programs. Full article
(This article belongs to the Special Issue The Identification and Characterization of Aroma Compounds in Food)
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18 pages, 2200 KiB  
Article
Characterization of Volatile Flavor Compounds and Aroma Active Components in Button Mushroom (Agaricus bisporus) across Various Cooking Methods
by Limei Xie, Shaoli Guo, Hongting Rao, Bingying Lan, Baodong Zheng and Ningning Zhang
Foods 2024, 13(5), 685; https://doi.org/10.3390/foods13050685 - 23 Feb 2024
Cited by 17 | Viewed by 3179
Abstract
To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples [...] Read more.
To investigate the impact of various cooking methods on the volatile aroma compounds of button mushroom, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were utilized for aroma analysis. The results indicated that the E-nose was able to effectively distinguish between the samples prepared using different cooking methods. In the raw, steamed, boiled and baked samples, 37, 23, 33 and 35 volatiles were detected, respectively. The roasting process significantly contributed to the production of flavor compounds, giving button mushroom its distinctive flavor. Sixteen differential aromas were identified based on the p-value and VIP value. Additionally, the cluster analysis of differential aroma substances revealed a stronger odor similarity between the steamed and raw groups, consistent with the results of the OPLS-DA analysis of overall aroma components. Seven key aromas were identified through OAV analysis and omission experiments. In addition, 1-octen-3-one was identified as the main aroma component of cooked button mushroom. The findings of the study can be valuable for enhancing the flavor of cooked button mushroom. Full article
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19 pages, 2330 KiB  
Article
Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu
by Fan Wu, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu and Ke Tang
Foods 2024, 13(5), 681; https://doi.org/10.3390/foods13050681 - 23 Feb 2024
Cited by 12 | Viewed by 2545
Abstract
Rice-based Baijiu has gained popularity in the Chinese market. Qingya-flavored Baijiu, a variant of Xiaoqu-fermented Baijiu, employs rice as its primary raw material, with an improved production process compared to traditional rice-flavored Baijiu. We comprehensively characterized and compared the aroma profiles of these [...] Read more.
Rice-based Baijiu has gained popularity in the Chinese market. Qingya-flavored Baijiu, a variant of Xiaoqu-fermented Baijiu, employs rice as its primary raw material, with an improved production process compared to traditional rice-flavored Baijiu. We comprehensively characterized and compared the aroma profiles of these two rice-based Baijiu types using static sensory experiments (QDA, quantitative descriptive analysis) and dynamic sensory experiments (TDS, temporal dominance of sensations). Qingya-flavored Baijiu exhibited pronounced plant, oily, and roasted aromas, while traditional rice-flavored Baijiu displayed more prominent fruity, floral, and sour notes. Utilizing GC-O-MS (gas chromatography-olfactometry–mass spectrometry) and multi-method quantification, we qualitatively and quantitatively analyzed 61 key aroma compounds, identifying 22 compounds with significant aroma contributions based on odor activity values (OAVs). Statistical analyses, combining sensory and chemical results, were conducted to predict important aroma compounds responsible for the aroma differences between the two Baijiu types. Aroma Recombination and Omission experiments showed that seven compounds play key roles in the aroma of Qingya-flavored Baijiu, including (2E,4E)-Deca-2,4-dienal, linalool, apricolin, ethyl acetate, ethyl isobutyrate, ethyl caprylate, and ethyl isovalerate. Full article
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20 pages, 2583 KiB  
Article
Performance of Recombinant Komagataella phaffii in Plant-Based Meat Flavor Compound-Leghemoglobin (LegH) Production through Fed-Batch Fermentations
by Arturs Suleiko, Konstantins Dubencovs, Andris Kazaks, Anastasija Suleiko, Janis Edmunds Daugavietis, Elina Didrihsone, Janis Liepins, Emils Bolmanis, Oskars Grigs and Juris Vanags
Fermentation 2024, 10(1), 55; https://doi.org/10.3390/fermentation10010055 - 13 Jan 2024
Cited by 2 | Viewed by 2676
Abstract
Soy leghemoglobin (LegH) has been gaining interest over the last years as an efficient flavor and aroma compound in plant-based meat substitutes. Hence, in the following article, we demonstrate the methods for LegH production using a recombinant Komagataella phaffii strain. Multiple fed-batch fermentation [...] Read more.
Soy leghemoglobin (LegH) has been gaining interest over the last years as an efficient flavor and aroma compound in plant-based meat substitutes. Hence, in the following article, we demonstrate the methods for LegH production using a recombinant Komagataella phaffii strain. Multiple fed-batch fermentation with an alternative to a BSM medium, where glucose was used as the main carbon source, was implemented and the growth kinetics, e.g., a maximal specific biomass growth of 0.239 g·g−1·h−1, a biomass yield from the substrate of 0.298 g·g−1, and a maximal specific substrate consumption rate of 0.81 g·g−1·h−1 were identified. Leghemoglobin production resulted in a yield of 0.513 mg·gDCW−1, while the highest biomass density achieved in this study was 121.80 gDCW·L−1. The applied medium that showed potential for additional optimization studies, which, in contrast to BSM, made it possible to separate pH control from nitrogen supply, does not affect medium turbidity measurements and does not induce metabolite synthesis during yeast biomass growth. Full article
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19 pages, 4321 KiB  
Article
Comparative Genomics Analysis Provides New Insights into High Ethanol Tolerance of Lactiplantibacillus pentosus LTJ12, a Novel Strain Isolated from Chinese Baijiu
by Jiali Wang, Chengshun Lu, Qiang Xu, Zhongyuan Li, Yajian Song, Sa Zhou, Le Guo, Tongcun Zhang and Xuegang Luo
Foods 2023, 12(1), 35; https://doi.org/10.3390/foods12010035 - 22 Dec 2022
Cited by 13 | Viewed by 2884
Abstract
Lactic acid bacteria have received a significant amount of attention due to their probiotic characteristics. The species Lactiplantibacillus plantarum and Lactiplantibacillus pentosus are genotypically closely related, and their phenotypes are so similar that they are easily confused and mistaken. In the previous study, [...] Read more.
Lactic acid bacteria have received a significant amount of attention due to their probiotic characteristics. The species Lactiplantibacillus plantarum and Lactiplantibacillus pentosus are genotypically closely related, and their phenotypes are so similar that they are easily confused and mistaken. In the previous study, an ethanol-resistant strain, LTJ12, isolated from the fermented grains of soy sauce aroma type baijiu in North China, was originally identified as L. plantarum through a 16S rRNA sequence analysis. Here, the genome of strain LTJ12 was further sequenced using PacBio and Illumina sequencing technology to obtain a better understanding of the metabolic pathway underlying its resistance to ethanol stress. The results showed that the genome of strain LTJ12 was composed of one circular chromosome and three circular plasmids. The genome size is 3,512,307 bp with a GC content of 46.37%, and the number of predicted coding genes is 3248. Moreover, by comparing the coding genes with the GO (Gene Ontology), COG (Cluster of Orthologous Groups) and KEGG (Kyoto Encyclopedia of Genes and Genomes) databases, the functional annotation of the genome and an assessment of the metabolic pathways were performed, with the results showing that strain LTJ12 has multiple genes that may be related to alcohol metabolism and probiotic-related genes. Antibiotic resistance gene analysis showed that there were few potential safety hazards. Further, after conducting the comparative genomics analysis, it was found that strain LTJ12 is L. pentosus but not L. plantarum, but it has more functional genes than other L. pentosus strains that are mainly related to carbohydrate transport and metabolism, transcription, replication, recombination and repair, signal transduction mechanisms, defense mechanisms and cell wall/membrane/envelope biogenesis. These unique functional genes, such as gene 2754 (encodes alcohol dehydrogenase), gene 3093 (encodes gamma-D-glutamyl-meso-diaminopimelate peptidase) and some others may enhance the ethanol tolerance and alcohol metabolism of the strain. Taken together, L. pentosus LTJ12 might be a potentially safe probiotic with a high ethanol tolerance and alcohol metabolism. The findings of this study will also shed light on the accurate identification and rational application of the Lactiplantibacillus species. Full article
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15 pages, 3732 KiB  
Article
Insights into Characteristic Volatiles in Wuyi Rock Teas with Different Cultivars by Chemometrics and Gas Chromatography Olfactometry/Mass Spectrometry
by Yue Zhang, Suyoung Kang, Han Yan, Dongchao Xie, Qincao Chen, Haipeng Lv, Zhi Lin and Yin Zhu
Foods 2022, 11(24), 4109; https://doi.org/10.3390/foods11244109 - 19 Dec 2022
Cited by 15 | Viewed by 2927
Abstract
Wuyi rock tea (WRT) is one of the most famous subcategories of oolong tea, exhibiting distinct aroma characteristics with the application of different cultivars. However, a comprehensive comparison of the characteristic volatiles among WRTs with different cultivars has rarely been carried out. In [...] Read more.
Wuyi rock tea (WRT) is one of the most famous subcategories of oolong tea, exhibiting distinct aroma characteristics with the application of different cultivars. However, a comprehensive comparison of the characteristic volatiles among WRTs with different cultivars has rarely been carried out. In this study, non-targeted analyses of volatile fragrant compounds (VFCs) and targeted aroma-active compounds in WRTs from four different cultivars were performed using chemometrics and gas chromatography olfactometry/mass spectrometry (GC-O/MS). A total of 166, 169, 166, and 169 VFCs were identified for Dahongpao (DHP), Rougui (RG), Shuixian (SX), and Jinfo (JF), respectively; and 40 components were considered as the key differential VFCs among WRTs by multivariate statistical analysis. Furthermore, 56 aroma-active compounds were recognized with predominant performances in “floral & fruity”, “green & fresh”, “roasted and caramel”, “sweet”, and “herbal” attributes. The comprehensive analysis of the chemometrics and GC-O/MS results indicated that methyl salicylate, p-cymene, 2,5-dimethylpyrazine, and 1-furfurylpyrrole in DHP; phenylethyl alcohol, phenethyl acetate, indole, and (E)-β-famesene in RG; linalool, phenethyl butyrate, hexyl hexanoate, and dihydroactinidiolide in JF; and naphthalene in SX were the characteristic volatiles for each type of WRT. The obtained results provide a fundamental basis for distinguishing tea cultivars, recombination, and simulation of the WRT aroma. Full article
(This article belongs to the Section Food Analytical Methods)
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