Table 2_Sustainable flavor engineering in fermented foods: biochemical routes and technolo

Debashree Borthakur authored a 631.9 KB review document on figshare in 2026, synthesizing biochemical pathways for flavor generation by lactic acid bacteria. The text examines carbohydrate fermentation, amino acid catabolism, and lipid transformation, along with strain-specific enzymatic systems like aminotransferases and esterases. It further explores the influence of microbial interactions, substrate composition, and recent advances in omics technologies for sustainable flavor enhancement.

Use Cases

• Identifying key metabolic routes for flavor compound synthesis based on descriptions of carbohydrate fermentation and amino acid catabolism.
• Selecting LAB strains for starter cultures based on described enzymatic systems like aminotransferases, lyases, and esterases.
• Optimizing fermentation conditions for aroma profiles based on described factors like temperature and salt concentration.
• Exploring microbial diversity from traditional fermented foods for novel flavor compounds as highlighted in the review.

Strengths

• Document is 631.9 KB in size, providing a substantive review.
• License is CC-BY-4.0, allowing for broad reuse and adaptation.
• The review uniquely integrates biochemical pathways, strain-specific enzymatic diversity, and technological determinants of flavor formation.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment.
• The data is a single text document, limiting quantitative analysis.

Provenance

Source

figshare

Collection Method

Authored review article.

Freshness

Last updated 2026-05-13 05:51:42; freshness should be verified.