METHOD FOR DIRECTED DESIGN AND REGULATION OF FERMENTED FOOD BASED ON FLAVOR GROUP AND ITS APPLICATION
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United States of America Patent
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Issued Date -
Jan 18, 2024
app pub date -
Sep 7, 2023
filing date -
Apr 23, 2023
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Abstract
The present disclosure discloses a method for directed design and regulation of fermented food based on flavor group and its application, belonging to the fields of biology and food technology. The method involves the analysis of a significant number of fermented food samples, resulting in the identification of 20 core flavor components and six highly productive functional microorganisms associated with these core flavor components. Mathematical models have been constructed based on the correlation between the core flavor components and the microbial community structure. The method allows for the directed design and regulation of flavor components during the production of fermented food, ensuring stable production of fermented foods.
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