Flavor and smell of fermented sushi

The complicated equation of smell, flavor, and taste.

Fermentation Microorganisms and Flavor Changes in Fermented Foods

Food fermentation processes often result in profound changes in flavor relative to the starting ingredients. However, fermenting foods are typically very complex ecosystems with active enzyme systems from the ingredient materials interacting with the metabolic activities of the fermentation organisms. Factors such as added salt, particle sizes, temperature, and oxygen levels will also have impo...

Fish tapeworm and sushi.

A variety of parasitic infections might be acquired by ingesting raw or undercooked fin fish (Table 1).1-3 Fish tapeworm, or Diphyllobothrium spp, is acquired by eating raw or undercooked freshwater or anadromous fish (ie, sea fish that spawn in freshwater rivers, such as salmon). Marinated and smoked fish can also transmit the worm.4 While cases in previously endemic areas have decreased, like...

Lactic Acid Bacteria Isolated from Japanese Fermented Fish (Funa-Sushi) Inhibit Mesangial Proliferative Glomerulonephritis by Alcohol Intake with Stress

The aim of this study was to examine the effect of heat-killed Lactobacillus paracasei NFRI 7415 on kidney and bone in mice fed an ethanol-containing diet with stress. Eight-week-old Cril  :  CD1 mice were fed a control diet (CD), an alcohol diet (AD) (35.8% of total energy from ethanol), or an alcohol diet containing 20% heat-killed Lb. paracasei NFRI 7415 (107 CFU/g) (LD) for 4 weeks. Mice in...

Correction for Walsh et al., Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

[This corrects the article DOI: 10.1128/mSystems.00052-16.].