Summary
This review examines the nutritional and functional potential of <i>Acheta domesticus</i>, the impact of fermentation on its biochemical and microbiological properties, and its application in food ingredients and products. Relevant literature was reviewed on the composition, fermentation behavior, product development, and consumer perceptions related to cricket-based ingredients, with a focus on fermented applications and microbiota interaction. Fermentation improves the safety, digestibility, flavor, and nutritional value of cricket powder. Lactic acid bacteria (e.g., <i>Lactiplantibacillus plantarum</i> and <i>Latilactobacillus curvatus</i>) enhanced substrate acidification, reduced biogenic amines and acrylamide levels, and contributed to desirable volatile compounds production. Additio
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