Improving the flavor and texture of plant-based fermentations - a database created for project FlavourFerm

Two Excel-based databases (flavor and texture) were created from the curated literature seen in the BibTex file. Each table contains ingredient names, associated flavor or texture attributes, related metabolites, microorganism species/subspecies, strain names (when available), deprecated taxonomic names, resulting products, references, an indicator for inclusion on the European Food Safety Authority QPS list, and additional notes. Each database also includes a guide explaining column contents and ingredient classifications. Literature sources were identified using Google Scholar, Web of Science, Research Rabbit, and NotebookLM. Relevant articles were manually screened, and information on microorganisms, metabolites, and ingredients was extracted using a combination of AI-assisted extraction (NotebookLM) and manual curation. When strain-level data were not reported, species or subspecies information was recorded instead. Unleashing the flavour potential of plant-based foods via fermentation (FlavourFerm) has received funding from the European Research Executive Agency Topic: HORIZON-CL6-2024-FARM2FORK-01 under Grant Agreement No. 101181661.