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Natural Environmental Variation Determines Microbial Diversity Patterns in Serofluid Dish, a Traditional Chinese Fermented Vegetable Food
Serofluid dish is a traditional fermented food that contains rich microbial populations. To gain insight into the environmental variables sha** the...
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Bioactive Peptides of Fermented Food Products Targeting the Structural Rigid Core of Amyloid Fibril Unravelled by Simulated Thermal Unfolding in Alzheimer’s Disorder
Amyloid fibril aggregation is an integral pathogenic constituent behind Alzheimer’s disorder (AD). Drawbacks in current AD medication warrant a...
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Production, Cost Analysis, and Marketing of Fermented Fish
Fermented fish have long been an important cuisine of the human diet across the world. Fermentation is an important technique for preserving...
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Phenotypic and Genotypic Identification of the Most Acidifiers LAB Strains Isolated from Fermented Food
AbstractOver 18 strains of lactic acid bacteria “LAB” isolated from different traditionally fermented products mainly sourdough and fermented...
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Identification of an alcohol tolerant multicopper oxidase for reduction of biogenic amines in fermented foods
Biogenic amines are a group of microbial metabolites detected in fermented foods that have potential health risk. Reduction of biogenic amines in...
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Antagonistic Effects of Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Foods and Beverages Against Foodborne Pathogens
Lactic acid bacteria (LAB) found in Ethiopian traditional fermented foods and beverages have potential antagonistic effects against foodborne...
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Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk
The food industry has been develo** new products with health benefits, extended shelf life, and without chemical preservation....
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African Fermented Vegetable Products
Vegetable consumption is recommended for their health and nutritional benefits. Fermented vegetable products are part of several foods worldwide. In...
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Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship
To date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, and...
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Microbiota-derived short chain fatty acids in fermented Kidachi Aloe promote antimicrobial, anticancer, and immunomodulatory activities
BackgroundFermented Aloe leaf juice is a commonly used food supplement in Japan. In a previous study, fermentation of A. arborescence juice was...
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Distribution and Diversity of Nisin Producing LAB in Fermented Food
An attempt was made, to characterize natural antibiotics or lantibiotics from unconventional sources and its antibacterial spectrum against food...
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Selected Fermented Cereal Products of Sudan
Sudan is considered one of the most fortunate countries in terms of diversity in terms of weather, vegetation and animal cover, food, people, and...
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Lactic acid fermented Elaeagnus multiflora Thunb. fruit: suppressive effect of its extracts on angiogenesis
BackgroundAngiogenesis has been considered as one of the hallmarks of tumor progression and cancer malignancy. Meanwhile, the fruit of Elaeagnus...
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Characterization of vitamin B12 compounds from traditional fermented Japanese seafoods
This study identified vitamin B 12 compounds in traditional fermented Japanese seafoods, such as heshiko made with a mackerel, kusaya made with a...
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African Fermented Food as Antimicrobial Agents
Fermented foods are common in Africa and they include: pupuru, ogi, gari, bantu, sauerkraut, salami, kimch, okpiye, manshanu, uji, ugba, and bonome....
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Bioactive peptides in fermented foods and their application: a critical review
Bioactive peptides are released during the production of fermented dairy, vegetables, fruits, legumes, fish, and meat products. The proteolytic...
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In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods
The isolation of endogenous yeast strains from traditionally fermented food products to use as functional starter cultures has become more popular...
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The periodic table of fermented foods: limitations and opportunities
AbstractFermentation is one of the oldest methods of food processing and accounts for a substantial proportion of human foods, including not only...
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Biochemical Composition, Antioxidant Capacity and Protective Effects of Three Fermented Plants Beverages on Hepatotoxicity and Nephrotoxicity Induced by Carbon Tetrachloride in Mice
Functional beverages play an essential role in our modern life and contribute to nutritional well-being. Current efforts to understand and develop...
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Obtaining Analogues of Fermented Milk Products from Seed Meal Using New Strains of Lactic Acid Bacteria
AbstractA method has been developed for producing analogs of fermented milk drinks from pumpkin seed meal, which is a massive waste product from...
