Chinese Fermented Foods: A Flavor Odyssey in Celebration of Chinese New Year

University courses Biological & Life Sciences
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In honor of Chinese New Year, this article delves into the captivating world of Chinese fermented foods, shedding light on the pivotal role of lactic acid bacteria (LAB) in shaping their distinctive flavors. LAB, intricately involved in various fermented foods, plays a crucial role in the flavor development process. The review navigates through the biochemical intricacies, spotlighting mechanisms such as carbohydrate metabolism, proteolysis, and lipolysis. Additionally, it explores novel approaches for flavor enhancement, providing a sneak peek into the future of this culinary alchemy, all within the context of the rich tradition of fermented foods during Chinese New Year celebrations.

Key Concepts:

  1. Fermented Meat Products:
    • Categories: Whole/sliced (sour meat) and chopped/comminuted (sausage).
    • Major LAB genera: Lactobacillus, Leuconostoc, Weissella, Pediococcus.
    • Temperature’s effect on bacterial communities and metabolites.
    • Bacterial correlations with volatile compounds in dry sausages.
  2. Fermented Fish Products:
    • LAB dominance: Lactobacillus, Lactococcus, Tetragenococcus.
    • Microbial community diversity in fermented fish (Suanyu).
    • Influence of Lactobacillus on flavor compounds in fish sauce (Yu-lu).
  3. Fermented Vegetable Products:
    • Historic significance of fermented vegetables in the Chinese diet.
    • Dominant LAB genera: Lactobacillus, Pediococcus, Leuconostoc, Weissella, Tetragenococcus, Lactococcus.
    • Microbial community succession and flavor compounds in Sichuan paocai.
    • Marker bacteria in Dongbei suancai, Sichuan paocai, and Jiangxi yancai.
  4. Fermented Soybean Products:
    • Soybean tradition in China for over 2000 years.
    • Dominant LAB genera: Streptococcus, Lactococcus, Tetragenococcus, Lactobacillus, Leuconostoc, Weissella.
    • Core bacterial communities in Doubanjiang and plain sufu.
    • Functional microbiota in naturally fermented soybean curd (plain sufu).
  5. Fermented Dairy Products:
    • Nomadic influence on fermented dairy products in China.
    • Dominant LAB genera: Lactobacillus, Pediococcus, Leuconostoc, Lactococcus.
    • Microbial composition and flavor profile of traditional fermented yak milk.
    • Microbial community diversity in Chinese cheese from various regions.
  6. Key Metabolic Pathways of LAB:
    • Three key metabolic pathways: Carbohydrate metabolism, proteolysis and amino acid catabolism, lipolysis and fatty acid metabolism.
    • Impact of LAB enzymes on flavor precursor conversion.
    • Overview of pathways leading to volatile compound formation.
  7. Flavor Enhancement Strategies:
    • Application of functional starter cultures for flavor improvement.
    • Advantages of mixed LAB starter cultures in fermentation.
    • Metabolic engineering for precision modification of flavor compounds.
    • Influence of factors like temperature, pH, and substrate availability on flavor formation.

https://www.tandfonline.com/doi/full/10.1080/10408398.2020.1858269

What’s your favourite Chinese fermented food, and how do you think modern interventions like functional starter cultures impact its traditional flavour?

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