Abstract
Fermented foods have gained global attention for their unique flavor and immense health benefits. These flavor compounds and nutrients result from the metabolic activities of microorganism during fermentation. However, some unpleasant sensory characteristics and biohazard substances could also be generated in fermentation process. These quality and safety issues in fermented foods could be addressed by endogenous enzymes. In this review, the applications of enzymes in quality control of fermented foods, including texture improvement, appearance stability, aroma enhancement, and debittering, are discussed. Furthermore, the enzymes employed in eliminating biohazard compounds such as ethyl carbamate, biogenic amines, and nitrites, formed during fermentation, are reviewed. Advanced biological methods used for enhancing the enzymatic activity and stability are also summarized. This review focused on the applications and future prospects of enzymes in the improvement quality and safety qualities of fermented foods.