Advances in Research Microbial Volatile Organic Compounds from Fermented Seafood

doi:10.7506/spkx1002-6630-201515047

Abstract

Abstract:

Microbial volatile organic compounds (MVOCs) encompass various small molecular substances produced by
the degradation of protein and lipid during microbial fermentation. The enzymes from raw materials and microorganisms
are involved in the process of degradation. MVOCs are very important for quality and flavor formation. In this paper, the
production, metabolic pathways and formation process of MVOCs are reviewed. The intrinsic connections among the
microbes, metabolic pathways and metabolites are elucidated in order to provide guidelines and references to discover and
apply good microbes from fermented seafood for improving product quality.

Key words: seafood, fermentation, microorganisms, volatile organic compounds

CLC Number:

TS254.5

LI Ying, BAI Fengling, LI Jianrong. Advances in Research Microbial Volatile Organic Compounds from Fermented Seafood[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201515047.

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Advances in Research Microbial Volatile Organic Compounds from Fermented Seafood

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