Traditional foods such as red meat and beer have unique, recognizable and desirable sensory traits. However, public awareness about health and the climate crisis is now driving consumers and governmental organizations to consume less meat and alcohol. These recognizable flavors are either missing in novel foods because the material is different (plant-based) or removed after the fermentation process. Therefore, there is a need for innovation of the flavor, texture and trigeminal sensations to meet the expectations for the expanding consumer groups.
Improvements with proteins and microbial fermentation processes are currently in the process of making novel foods a global commercial success. For example, recent progress in plant-based foods has focused on the production of proteins that may lead to umami flavors and precursors that are transformed into savory flavor compounds in the cooking process. New non-conventional yeast species provide a very promising route to bioflavoring of foods and beverages. In addition, the nutritious value of foods can be dramatically improved by introducing new pathways that produce vitamins and micronutrients, for example for vulnerable groups, such as elderly people with a limited diversity of food choice. The functionality of the food may also be increased by the release/synthesis of bioactive compounds with functional potential (antimicrobial, antioxidant, immunomodulatory activities etc.).
This Research Topic collects papers that explore our current understanding of flavor- and functionally active microbes in production on novel foods, focusing on production of secondary metabolites. We welcome Original Research, Reviews, Opinion, Hypothesis and Theory, and Perspectives on:
• Identification of microorganisms for production of savory, umami and kokumi flavors and proteins for plant-based foods and fragrant microorganisms for beverage production;
• Identification of microorganisms that can enrich the nutrient levels of foods;
• Development of strains for microbial flavor and nutrient enrichment through fermentation, both with genetic engineering and classical non-GMO methods;
• Biochemical characterization of pathways leading to flavoring and nutrient enrichment of novel foods, including transformation of added proteins;
• Chemical characterization of the transformation of flavor-precursors produced by microorganisms to free flavor molecules through cooking;
• Selection of starters for the ability to synthesize or release of bioactive compounds (peptides, phenolic compounds etc.);
• Assessment of fermented foods functionality using in vitro, ex vivo and/or in vivo procedures;
• Strategies for improving the flavor profile and functionality of novel foods and non-alcoholic beverages through microbial fermentation.
Traditional foods such as red meat and beer have unique, recognizable and desirable sensory traits. However, public awareness about health and the climate crisis is now driving consumers and governmental organizations to consume less meat and alcohol. These recognizable flavors are either missing in novel foods because the material is different (plant-based) or removed after the fermentation process. Therefore, there is a need for innovation of the flavor, texture and trigeminal sensations to meet the expectations for the expanding consumer groups.
Improvements with proteins and microbial fermentation processes are currently in the process of making novel foods a global commercial success. For example, recent progress in plant-based foods has focused on the production of proteins that may lead to umami flavors and precursors that are transformed into savory flavor compounds in the cooking process. New non-conventional yeast species provide a very promising route to bioflavoring of foods and beverages. In addition, the nutritious value of foods can be dramatically improved by introducing new pathways that produce vitamins and micronutrients, for example for vulnerable groups, such as elderly people with a limited diversity of food choice. The functionality of the food may also be increased by the release/synthesis of bioactive compounds with functional potential (antimicrobial, antioxidant, immunomodulatory activities etc.).
This Research Topic collects papers that explore our current understanding of flavor- and functionally active microbes in production on novel foods, focusing on production of secondary metabolites. We welcome Original Research, Reviews, Opinion, Hypothesis and Theory, and Perspectives on:
• Identification of microorganisms for production of savory, umami and kokumi flavors and proteins for plant-based foods and fragrant microorganisms for beverage production;
• Identification of microorganisms that can enrich the nutrient levels of foods;
• Development of strains for microbial flavor and nutrient enrichment through fermentation, both with genetic engineering and classical non-GMO methods;
• Biochemical characterization of pathways leading to flavoring and nutrient enrichment of novel foods, including transformation of added proteins;
• Chemical characterization of the transformation of flavor-precursors produced by microorganisms to free flavor molecules through cooking;
• Selection of starters for the ability to synthesize or release of bioactive compounds (peptides, phenolic compounds etc.);
• Assessment of fermented foods functionality using in vitro, ex vivo and/or in vivo procedures;
• Strategies for improving the flavor profile and functionality of novel foods and non-alcoholic beverages through microbial fermentation.
