Taste perception is a complex mechanism generated by instructions from gustation and olfaction along with oral and nasal somatosensory inputs. There is a relationship between how we perceive taste and oral microbiota diversity. Flavor perception is different among individuals and this dissimilar sensibility could be explained by the oral microbiota composition. Aim of the present project is to show the ability of mouth bacterial glycosidase to release aroma from food products. For that, specific oral glycosidases are recombinantly produced in Escherichia coli, purified, characterized and applied within food products. New insights gained on oral microbial enzymes will be useful for the design of molecular tools optimized for aroma compound production or enhancing the flavor in food.

Мурадова М.Б. (науч. рук. Надточий Л.А.) Role of mouth bacterial glycosidases in human aroma perception // Сборник тезисов докладов конгресса молодых ученых. Электронное издание. – СПб: Университет ИТМО, [2023]. URL: https://kmu.itmo.ru/digests/article/10223