Food and Fermentation Industries >

2019 , Vol. 45 >Issue 8: 238 - 243

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019661

Research progress on multi-omics techniques applied in flavor metabolism regulation of traditional fermented dairy products

  • ZHOU Yue ,
  • LI Jian ,
  • ZHANG Yu ,
  • WANG Hongwei ,
  • ZHAO Xin ,
  • LIU Shijian ,
  • SUO Huayi
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China)
    3(Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing 400067, China)

Received date: 2018-12-18

  Revised date: 2019-01-16

  Online published: 2019-05-14

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Abstract

Traditional fermented dairy products have unique flavor, nutritional value, and abundant microorganism resources. Due to the complexity of microbial flora during fermentation, the mechanisms of flavor formation in traditional fermented dairy products are unclear and therefore cannot guarantee their safety, which has hindered the large-scale standardized production of traditional fermented dairy products. Based on the development of high-throughput omics technology, multi-omics technology is a favorable method to analyze the flavor formation conditions and microbial metabolic pathways of traditional fermented dairy products. This paper reviewed recent research progress on multi-omics techniques for regulating flavor metabolisms of traditional fermented dairy products. It could provide new ideas for quality control and production research and development of traditional fermented dairy products.

Key words： traditional fermented dairy products; multi-omics technology; characteristic flavor compounds; metabolism pathways; functional genes

Cite this article

ZHOU Yue , LI Jian , ZHANG Yu , WANG Hongwei , ZHAO Xin , LIU Shijian , SUO Huayi . Research progress on multi-omics techniques applied in flavor metabolism regulation of traditional fermented dairy products[J]. Food and Fermentation Industries, 2019 , 45(8) : 238 -243 . DOI: 10.13995/j.cnki.11-1802/ts.019661

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