Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods

Lactic acid bacteria (LAB) are present in almost all fermented foods; most LAB possess a range of flavor-related activities. This chapter focuses on the role of LAB in the production of flavor compounds in fermented foods. The main flavor-generating pathways in which LAB are involved are presented, as well as the biotic and abiotic factors impacting the effective and relative contribution of LAB to the formation of flavor. The new opportunities offered by the development of (meta)-omics approaches are also summarized. The actual contribution of LAB to flavor formation depends: (i) on their metabolic capacities to convert food components into aroma compounds; (ii) on their aroma-producing activities in situ; and, finally, (iii) on their relative contribution compared to that of other microorganisms, or enzymes, simultaneously active in the food.