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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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Characterization, nitrogen availability, and agronomic efficiency of fermented composts in organic vegetable production
Fermented composts obtained from a mixture of raw materials and a microbial inoculant, known as “bokashi,” are alternatives used by many farmers...
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Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains
This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of...
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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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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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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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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,...
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Nutritive Vegetable Production and Protection with the Use of Vrikshayurveda-based Herbal Kunapajala
It is through the research efforts made by the Indian Council of Agricultural Research through its different institutes and national research...
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Development of a Technology for a Fermented Dairy–Soy-Milk Drink Using Soy Bean Varieties of the All-Russian Scientific Research Institute of Soybeans
AbstractThe research aimed to develop a technology for a fermented dairy–soy-milk drink. To select the best raw material to produce soy milk, a...
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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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Bacteriocin and Antioxidant Production, a Beneficial Properties of Lactic Acid Bacteria Isolated from Fermented Vegetables of Northwest Bulgaria
Lactiplantibacillus plantarum ST01BG, ST07BG, ST10BG, and ST15BG; Latilactobacillus curvatus ST02BG; Lacticaseibacillus paracasei ST04BG; Pediococcus...
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Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives
The modern market of dairy products is quite developed, but the issue of compliance with the quality and safety of their production remains relevant....
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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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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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Inulin addition improved probiotic survival in soy-based fermented beverage
Currently, the growing demand for non-dairy functional foods leads to the constant development of new products. The objective of the present work was...
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Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation
Bioactive peptides are unique, low molecular weight peptide sequences generally consisting of 2–20 amino acid residues. These peptide sequences are...
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Genomic exploration of the fermented meat isolate Staphylococcus shinii IMDO-S216 with a focus on competitiveness-enhancing secondary metabolites
BackgroundStaphylococcus shinii appears as an umbrella species encompassing several strains of Staphylococcus pseudoxylosus and Staphylococcus xylosus ...
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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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Investigating the role of Lactiplantibacillus plantarum vs. spontaneous fermentation in improving nutritional and consumer safety of the fermented white cabbage sprouts
Brassicaceae sprouts are promising candidates for functional food because of their unique phytochemistry and high nutrient density compared to their...
