Author(s)

Yuao Hu ¹, Zhengyu Yan ¹, Yangyang Jin ¹, Mengyuan Zeng ¹

Affiliation(s)

¹ College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China

Corresponding Author

Yuao Hu

ABSTRACT

Fermented foods have a long history and unique flavor, and are loved by people all over the world, among which lactic acid bacteria and yeasts are widely used in food fermentation and have an important position in the food fermentation industry. Therefore, analyzing the mutual regulation mechanism between the two can provide new ideas for the innovation of the core process of fermented food. The aim of this paper is to explore the mutual regulation mechanism between lactic acid bacteria and yeast in fermented foods, and to describe the research results at home and abroad at this stage, in order to provide innovative theoretical basis for the co-fermentation of lactic acid bacteria and yeast.

KEYWORDS

Fermented foods; lactic acid bacteria; yeast; mutual regulatory mechanisms

CITE THIS PAPER

Yuao Hu, Zhengyu Yan, Yangyang Jin, Mengyuan Zeng, Analysis of the mutual regulation mechanism between lactic acid bacteria and yeast in fermented foods. Advances in Food Science and Human Nutrition (2024) Vol.6: 60-67. DOI: http://dx.doi.org/10.23977/afshn.2024.060109.

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