Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

By F. Mozzi, M. E. Ortiz, Juliana Bleckwedel, L. De Vuyst, M. Pescuma. 2013

169 citations recorded by the source corpus.

Abstract Metabolomics, also called metabonomics or metabolic profiling, deals with the simultaneous determination and quantitative analysis of intracellular metabolites or low-molecular-mass molecules. The metabolomics field, which has begun a little more than ten years ago thanks to the development of technologies such as nuclear magnetic resonance (NMR) and mass spectrometry (MS), has been successfully applied in different areas of food science. This review deals with the recent achievements of metabolomics in the comprehensive analysis of fermented foods predominated by lactic acid bacteria, the fermentative capacity of these microorganisms and the beneficial effects of functional foods and probiotics.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/ff8ab7832c1db2c90d8196749e6f2ffa5b40b2f6

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Koichi Watanabe
2. J. Tamang
3. W. Holzapfel
4. M. Gänzle
5. H. Salovaara

In Molecular Biology

1. Koichi Watanabe
2. W. Holzapfel
3. J. Tamang

Citations in the corpus

• Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future (2020, unknown): “Only recent studies investigated the use of metabolomics to decipher changes in beneficial bioactive compounds resulting from lactic fermentation of fruit and vegetable juices [101,177,178].”
• Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “The present paper is an attempt to collate and review the updated information on microbiology of some globally fermented foods and beverages.”