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The Chemistry of Fermented and Pickled Food
Fermentation, as one of the primary metabolic pathways for energy extraction, has been utilised since antiquity as a means to preserve different...
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Halophilic lactic acid bacteria — Play a vital role in the fermented food industry
Halophilic lactic acid bacteria have been widely found in various high-salt fermented foods. The distribution of these species in salt-fermented...
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Bioactive Components of Fermented Food Products
Fermentation is one of the tools that increase the nutritive interest of plant and animal-based food matrices and bioavailability of biotic compounds...
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African Fermented Food Products- New Trends
Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage,...
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Core microbes closely related with the nutrients and flavor of sweet fermented oats (whole grain food) from China
Increased attention has been given to whole grain and plant-based foods due to health concerns. Sweet fermented oats (SFOs) are such traditional...
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Food safety evaluation of commercial Terasi, Indonesian fermented shrimp paste, from the viewpoint of food allergy
To evaluate the safety of Terasi (Indonesian fermented shrimp paste), the product characteristics and allergenicity of 20 types of Indonesian...
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Exploring the fungal communities and their correlation with the physicochemical properties of Zaopocu, a distinctive fermented food on Hainan island
Zaopocu (ZPC) is a traditional fermented food from Hainan Island with tropical characteristics, and its specific fungal community may provide its...
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Ethnic Fermented Beverages of India
Ethnic fermented beverages are traditional drinks that are produced through the process of fermentation. India has a rich tradition of fermented...
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Characterization of siderophore from probiotic Bacillus spp. strain isolated from traditional fermented food of the Himalaya
This study highlights the production and characterization of siderophore from probiotic bacteria, aiming to evaluate its suitability as a carrier to...
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Bioactive Components of Fermented Food Products: Phytochemicals, Phytosterol and Vitamins
Fermented foods, beverages, and condiments have been widely consumed in almost all countries for millennia. Africa is a continent that is endowed...
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Significance of African Fermented Foods in Nutrition and Food Science
Historically, indigenous people of Africa depend mainly on naural products from plant and animal sources. They consume these products either raw,...
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Bioactive properties and therapeutic aspects of fermented vegetables: a review
The pathogenesis of non-communicable diseases (NCDs) worldwide is closely linked to the global nutrition transition. Functional foods play a crucial...
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Role and importance of lactic acid bacteria in different Indian fermented foods
Various bacteria known as lactic acid bacteria (LAB) are crucial for food fermentation and producing probiotic products. Most of the lactic acid...
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Decolorization potential of malachite green by Ralstonia mannitolilytica isolated from Indonesian cassava-based fermented food tapai
Pollution due to textile dye effluent mishandling is hazardous to ecosystems and to the living beings inhabiting them. This can cause retarded...
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The Nutritional and Therapeutic Benefits of Some Nigerian Fermented Food Products
Many people especially those in the sub-Saharan African countries depend on fermented foods for their day-to-day living. This is because most...
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Antimicrobial and Probiotic Potential of Lactobacilli Associated with Traditional Fermented Beverages
Fermented foods have been recognized as a source of probiotic bacteria which can have a positive effect when administered to humans and animals....
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Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook
Bifidobacteria, frequently present in the human gastrointestinal tract, play a crucial role in preserving gut health and are mostly recognized as...
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Traditionally Fermented Foods and Beverages for Nutritional Security and Global Acceptance
Fermentation is one of the oldest methods of preservation and fermented beverages are known for their nutritional value for decades. All over the...
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Lactic acid bacteria in some Indian fermented foods and their predictive functional profiles
Lactic acid bacteria (LAB) were isolated from naturally fermented foods of India, viz., sidra , a dried fish product; kinema , a naturally fermented...
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Fermented African Cereal Products
Fermentation is recognized as a natural way to preserve and safeguard foods and beverages, enhance the nutritional value, improve the digestibility,...