Abstract
Metabolomics can be applied for comparative and quantitative analyses of the metabolic changes induced by microorganisms during fermentation. In particular, mass spectrometry (MS) is a powerful tool for metabolomics that is widely used for elucidating biomarkers and patterns of metabolic changes. Fermentation involves the production of volatile metabolites via diverse and complex metabolic pathways by the activities of microbial enzymes. These metabolites can greatly affect the organoleptic properties of fermented foods. This review provides an overview of the MS-based metabolomics techniques applied in studies of fermented foods, and the major metabolic pathways and metabolites (e.g., sugars, amino acids, and fatty acids) derived from their metabolism. In addition, we suggest an efficient tool for understanding the metabolic patterns and for identifying novel markers in fermented foods.
Original language | English |
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Pages (from-to) | 881-890 |
Number of pages | 10 |
Journal | Food Science and Biotechnology |
Volume | 30 |
Issue number | 7 |
DOIs | |
State | Published - Jul 2021 |
Bibliographical note
Publisher Copyright:© 2021, The Author(s).
Keywords
- Fermentation
- Mass spectrometry
- Metabolic pathway
- Metabolomics
- Volatile metabolites