Factors Determining the Real Contribution of LAB to Food Flavor

Factors Determining the Real Contribution of LAB to Food Flavor 

In summary the contribution of LAB to flavor formation is decisive in some fermented foods, for example fermented milks and cheeses fermented only with LAB. However, their direct contribution to flavor formation can be low when LAB are part of a complex microbial community including in particular yeasts or fungi with high enzymatic activities, or when food includes flavoring constituents, such as in some baked foods or kimchi. In all cases, LAB are essential as primary agents of the acidification of the food matrix. They are also associated with other changes such as a decrease of redox potential, which likely influences flavor-related reactions (Urbach 1995). Table 19.2 gives some examples of the flavor-related role of LAB in different fermented foods. 

---