Advances in salt tolerance and fermentation promotion mechanism of microorganisms in fermented foods under salt stress

Authors

JIANG Xuewei, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China;Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha, Hunan 410600, ChinaFollow
GAO Xingbiao, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
ZHANG Xuxu, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
ZHANG Tianjiao, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
FANG Haiyu, School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
ZHOU Dehua, Hunan Provincial Engineering Technology Research Center for Condiment Fermentation, Changsha, Hunan 410600, China;Jiajia Food Group Co., Ltd., Changsha, Hunan 410600, China

Abstract

With the application of physiological and multi-omics technologies, they will be able to accurately analyse the mechanisms of salt tolerance and fermentation promotion of fermentation microorganisms under salt stress, which will lay the foundation for the effective regulation of salt brine fermentation and enhancement of the flavour of traditional fermented foods. The article reviews the common salt-tolerant microorganisms in fermented foods, the main salt-tolerant mechanisms, the fermentation-promoting properties in high-salt environments, and the methods to study the salt-tolerant and fermentation-promoting mechanisms, as well as the future direction of their development.

Publication Date

7-22-2024

First Page

1

Last Page

10

DOI

10.13652/j.spjx.1003.5788.2024.60063

Recommended Citation

Xuewei, JIANG; Xingbiao, GAO; Xuxu, ZHANG; Tianjiao, ZHANG; Haiyu, FANG; and Dehua, ZHOU (2024) "Advances in salt tolerance and fermentation promotion mechanism of microorganisms in fermented foods under salt stress," Food and Machinery: Vol. 40: Iss. 6, Article 1.
DOI: 10.13652/j.spjx.1003.5788.2024.60063
Available at: https://www.ifoodmm.cn/journal/vol40/iss6/1

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