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 …

Background Currently, fermented dairy products whose flavor enhancement directly arises
from biochemical reactions by microorganisms are becoming more meaningful and popular …

Abstract Lipases (triacylglycerol acylhydrolases, EC 3.1. 1.3) are one of the largest groups of
enzymes and are used in various industrial processes. Lipases of microbial origin are …

Aroma and flavour represent the key components of food that improves the organoleptic
characteristics of food and enhances the acceptability of food to consumers. Commercial …

Highlights•Distant fungal lineages have been domesticated for cheese-or salami-
making.•Multiple independent domestication events occurred within fungal species.•Parallel …

Discoloration and unpleasant flavor were observed in freeze-dried carrots (FDC) during
shelf life. This study aimed to investigate the effects of thermal/non-thermal pre-treatments …

Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour
due to the development of Penicillium roqueforti. There are more than 45 varieties of blue …

Monascus is a filamentous fungus that has been used in the food and pharmaceutical
industries. When used as an auxiliary fermenting agent in the manufacturing of cheese …

Domestication is an excellent case study for understanding adaptation and multiple fungal
lineages have been domesticated for fermenting food products. Studying domestication in …

Adjunct cultures strongly determined the distinguishing sensorial and nutritional
characteristics of cheeses. Metabolites, flavor profiles and ripening characteristics of …