{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,2]],"date-time":"2026-09-02T17:08:05Z","timestamp":1788368885700,"version":"build-2803163510"},"reference-count":37,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,6,1]],"date-time":"2025-06-01T00:00:00Z","timestamp":1748736000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,6,1]],"date-time":"2025-06-01T00:00:00Z","timestamp":1748736000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,6,1]],"date-time":"2025-06-01T00:00:00Z","timestamp":1748736000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-017"},{"start":{"date-parts":[[2025,6,1]],"date-time":"2025-06-01T00:00:00Z","timestamp":1748736000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2025,6,1]],"date-time":"2025-06-01T00:00:00Z","timestamp":1748736000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-012"},{"start":{"date-parts":[[2025,6,1]],"date-time":"2025-06-01T00:00:00Z","timestamp":1748736000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2025,6,1]],"date-time":"2025-06-01T00:00:00Z","timestamp":1748736000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-004"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Microbiology"],"published-print":{"date-parts":[[2025,6]]},"DOI":"10.1016\/j.fm.2024.104715","type":"journal-article","created":{"date-parts":[[2024,12,18]],"date-time":"2024-12-18T00:39:06Z","timestamp":1734482346000},"page":"104715","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":22,"special_numbering":"C","title":["LC-MS\/MS-based metabolomics and multivariate statistical analysis reveal the mechanism of yeast extracellular proteases on myofibrillar protein degradation, metabolite development and sensory characteristics improvement"],"prefix":"10.1016","volume":"128","author":[{"given":"Danni","family":"Li","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiqi","family":"Liang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiang","family":"Xia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daodong","family":"Pan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lihui","family":"Du","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"He","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yangying","family":"Sun","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ying","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wei","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinxuan","family":"Cao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changyu","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"19","key":"10.1016\/j.fm.2024.104715_bib1","doi-asserted-by":"crossref","first-page":"3538","DOI":"10.1080\/10408398.2021.1929059","article-title":"A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety","volume":"63","author":"Ashaolu","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.fm.2024.104715_bib2","doi-asserted-by":"crossref","first-page":"440","DOI":"10.1016\/j.ijbiomac.2018.07.093","article-title":"Improve Salinivibrio zinc-metalloprotease function in less polar organic solvents by increasing surface hydrophobicity","volume":"120","author":"Badoei-Dalfard","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"issue":"2","key":"10.1016\/j.fm.2024.104715_bib3","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/j.ijfoodmicro.2008.03.001","article-title":"Purification and characterisation of proteases A and D from Debaryomyces hansenii","volume":"124","author":"Bolumar","year":"2008","journal-title":"Int. J. Food Microbiol."},{"issue":"1","key":"10.1016\/j.fm.2024.104715_bib4","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.ijfoodmicro.2011.07.017","article-title":"Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system","volume":"150","author":"Chaves-L\u00f3pez","year":"2011","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2024.104715_bib5","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1016\/j.meatsci.2014.10.001","article-title":"Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage","volume":"100","author":"Chen","year":"2015","journal-title":"Meat Sci."},{"key":"10.1016\/j.fm.2024.104715_bib6","doi-asserted-by":"crossref","first-page":"190","DOI":"10.1016\/j.meatsci.2016.06.012","article-title":"The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages","volume":"121","author":"Chen","year":"2016","journal-title":"Meat Sci."},{"key":"10.1016\/j.fm.2024.104715_bib7","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.enzmictec.2018.02.002","article-title":"Biocontrol activity of recombinant aspartic protease from Trichoderma harzianum against pathogenic fungi","volume":"112","author":"Deng","year":"2018","journal-title":"Enzym. Microb. Technol."},{"key":"10.1016\/j.fm.2024.104715_bib8","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1016\/j.foodres.2017.10.044","article-title":"Microbial proteases: production and application in obtaining protein hydrolysates","volume":"103","author":"Dos Santos Aguilar","year":"2018","journal-title":"Food Res. Int."},{"issue":"1","key":"10.1016\/j.fm.2024.104715_bib9","doi-asserted-by":"crossref","first-page":"324","DOI":"10.1016\/j.fshw.2022.07.022","article-title":"Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham","volume":"12","author":"Gong","year":"2023","journal-title":"Food Sci. Hum. Wellness"},{"key":"10.1016\/j.fm.2024.104715_bib10","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.meatsci.2017.01.004","article-title":"Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification","volume":"127","author":"Jia","year":"2017","journal-title":"Meat Sci."},{"key":"10.1016\/j.fm.2024.104715_bib11","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113639","article-title":"Hydrolysis of pork sarcoplasmic protein extracts by unique staphylococci isolated from low-salt dry-cured ham","volume":"164","author":"Ju","year":"2022","journal-title":"LWT- Food Science and Technology"},{"issue":"6","key":"10.1016\/j.fm.2024.104715_bib12","doi-asserted-by":"crossref","DOI":"10.1111\/joss.12301","article-title":"Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: an in-silico study","volume":"32","author":"K\u0119ska","year":"2017","journal-title":"J. Sensory Stud."},{"issue":"2","key":"10.1016\/j.fm.2024.104715_bib13","doi-asserted-by":"crossref","first-page":"586","DOI":"10.1016\/j.bbrc.2014.11.114","article-title":"Umami-bitter interactions: the suppression of bitterness by umami peptides via human bitter taste receptor","volume":"456","author":"Kim","year":"2015","journal-title":"Biochem. Biophys. Res. Commun."},{"key":"10.1016\/j.fm.2024.104715_bib14","doi-asserted-by":"crossref","DOI":"10.1016\/j.jinorgbio.2020.111179","article-title":"Structural stability of the SARS-CoV-2 main protease: can metal ions affect function?","volume":"211","author":"Kozak","year":"2020","journal-title":"J. Inorg. Biochem."},{"key":"10.1016\/j.fm.2024.104715_bib15","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.113774","article-title":"Insights into the mechanism of extracellular proteases from Penicillium on myofibrillar protein hydrolysis and volatile compound evolutions","volume":"175","author":"Li","year":"2024","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2024.104715_bib16","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2022.102174","article-title":"Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades","volume":"50","author":"Li","year":"2022","journal-title":"Food Biosci."},{"issue":"4","key":"10.1016\/j.fm.2024.104715_bib17","doi-asserted-by":"crossref","first-page":"1351","DOI":"10.1007\/s00253-011-3834-x","article-title":"Microbial and fungal protease inhibitors-current and potential applications","volume":"93","author":"Saboti\u010d","year":"2012","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"10.1016\/j.fm.2024.104715_bib18","doi-asserted-by":"crossref","first-page":"827","DOI":"10.1016\/j.ijbiomac.2016.06.023","article-title":"Production and biochemical characterization of an alkaline protease from Aspergillus oryzae CH93","volume":"94","author":"Salihi","year":"2017","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.fm.2024.104715_bib19","doi-asserted-by":"crossref","first-page":"156","DOI":"10.1016\/j.meatsci.2019.05.030","article-title":"Purification and biochemical characteristics of the extracellular protease from Pediococcus pentosaceus isolated from Harbin dry sausages","volume":"156","author":"Sun","year":"2019","journal-title":"Meat Sci."},{"key":"10.1016\/j.fm.2024.104715_bib20","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.procbio.2019.10.029","article-title":"Production, purification and biochemical characterization of the microbial protease produced by Lactobacillus fermentum R6 isolated from Harbin dry sausages","volume":"89","author":"Sun","year":"2020","journal-title":"Process Biochem."},{"key":"10.1016\/j.fm.2024.104715_bib21","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2019.108287","article-title":"Purification and biochemical characteristics of the protease from Lactobacillus brevis R4 isolated from Harbin dry sausages","volume":"113","author":"Sun","year":"2019","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.fm.2024.104715_bib22","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134692","article-title":"Proteolysis and quality characteristics of Harbin dry sausages caused by the addition of Staphylococcus xylosus protease","volume":"404","author":"Sun","year":"2023","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2024.104715_bib23","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.113525","article-title":"Flavour formation from hydrolysis of pork meat protein extract by the protease from Staphylococcus carnosus isolated from Harbin dry sausage","volume":"163","author":"Wang","year":"2022","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.fm.2024.104715_bib24","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2021.101130","article-title":"Biochemical properties of extracellular protease from Staphylococcus epidermidis isolated from Harbin dry sausages and its hydrolysis of meat protein","volume":"42","author":"Wang","year":"2021","journal-title":"Food Biosci."},{"key":"10.1016\/j.fm.2024.104715_bib25","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2022.108827","article-title":"Effect of the protease from Staphylococcus carnosus on the proteolysis, quality characteristics, and flavor development of Harbin dry sausage","volume":"189","author":"Wang","year":"2022","journal-title":"Meat Sci."},{"key":"10.1016\/j.fm.2024.104715_bib26","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.132830","article-title":"Interaction between protease from Staphylococcus epidermidis and pork myofibrillar protein: flavor and molecular simulation","volume":"386","author":"Wang","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2024.104715_bib27","doi-asserted-by":"crossref","DOI":"10.1016\/j.trac.2020.115876","article-title":"Characterization and evaluation of umami taste: a review","volume":"127","author":"Wang","year":"2020","journal-title":"TrAC, Trends Anal. Chem."},{"issue":"14","key":"10.1016\/j.fm.2024.104715_bib28","doi-asserted-by":"crossref","first-page":"7187","DOI":"10.1002\/jsfa.12806","article-title":"The combination of high\u2010throughput sequencing and LC-MS\/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry\u2010cured bacon","volume":"103","author":"Wu","year":"2023","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.fm.2024.104715_bib29","doi-asserted-by":"crossref","DOI":"10.1016\/j.ultsonch.2020.105358","article-title":"Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism","volume":"71","author":"Xu","year":"2021","journal-title":"Ultrason. Sonochem."},{"issue":"9","key":"10.1016\/j.fm.2024.104715_bib30","article-title":"Evaluation of beef by electronic tongue system TS-5000z: flavor assessment, recognition and chemical compositions according to its correlation with flavor","volume":"10","author":"Zhang","year":"2015","journal-title":"PLoS One"},{"key":"10.1016\/j.fm.2024.104715_bib31","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.foodres.2016.08.042","article-title":"Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations \u2013 a review","volume":"89","author":"Zhao","year":"2016","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2024.104715_bib32","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.130889","article-title":"Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics","volume":"368","author":"Zhao","year":"2022","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2024.104715_bib33","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2021.107873","article-title":"1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures","volume":"126","author":"Zhou","year":"2021","journal-title":"Food Control"},{"key":"10.1016\/j.fm.2024.104715_bib34","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2020.109071","article-title":"Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham","volume":"123","author":"Zhou","year":"2020","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.fm.2024.104715_bib35","doi-asserted-by":"crossref","first-page":"76","DOI":"10.1016\/j.lwt.2018.11.026","article-title":"Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham","volume":"101","author":"Zhou","year":"2019","journal-title":"LWT- Food Science and Technology"},{"key":"10.1016\/j.fm.2024.104715_bib36","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodcont.2019.06.020","article-title":"Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures","volume":"106","author":"Zhou","year":"2019","journal-title":"Food Control"},{"key":"10.1016\/j.fm.2024.104715_bib37","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137711","article-title":"TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation","volume":"436","author":"Zhou","year":"2024","journal-title":"Food Chem."}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002024002533?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002024002533?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,2,12]],"date-time":"2025-02-12T03:39:05Z","timestamp":1739331545000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0740002024002533"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,6]]},"references-count":37,"alternative-id":["S0740002024002533"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2024.104715","relation":{},"ISSN":["0740-0020"],"issn-type":[{"value":"0740-0020","type":"print"}],"subject":[],"published":{"date-parts":[[2025,6]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"LC-MS\/MS-based metabolomics and multivariate statistical analysis reveal the mechanism of yeast extracellular proteases on myofibrillar protein degradation, metabolite development and sensory characteristics improvement","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2024.104715","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.","name":"copyright","label":"Copyright"}],"article-number":"104715"}}