Search
Search Results
-
Extraction of Proteins from Fermented Food
The metaproteomic approach allows a deep microbiome characterization in different complex systems. Based on metaproteome data, microbial communities’...
-
Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe
Tempoyak is a traditional Indonesian fermented durian paste that is popular among the Malay ethnic community. While tempoyak is a distinctive,...
-
Advancing Fermented Food Products: Exploring Bioprocess Technologies and Overcoming Challenges
The fermented foods have been a part of the human diet in both traditional and modern cultures. Fermented food products are those produced through...
-
Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food
Lactic acid bacteria (LAB) are of major concern due to their health benefits. Fermented food products comprise variable LAB demonstrating probiotic...
-
Fermented food/beverage and health: current perspectives
Fermented products have been gaining a notable importance in recent years due to the health benefits that they can provide in relation to the initial...
-
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...
-
Unveiling the antioxidant capacity of fermented foods and food microorganisms: a focus on cyanobacteria
Cyanobacteria, which are photosynthetic prokaryotes, have gained attention in recent years for their potential health benefits. One notable property...
-
Aerobic Co-composting of Spent Mushroom Medium Using Food Waste Fermented Liquid
Spent mushroom medium and dried sludge from bioethanol industry can be utilized into beneficial organic compost after completion the composting...
-
Fermented mutton in the Faroe Islands: the survival of a local artisanship and food heritage
Dried and fermented mutton has been an essential storable protein source in an economy where weather conditions and seasonal fluctuations affect the...
-
Next-Generation Sequence Analysis of Postbiotics in Fermented Dairy Food
The investigation of conventional fermentations has been transformed by the development of next-generation sequencing (NGS) tools. The most popular...
-
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...
-
Next-Generation Sequence Analysis of Postbiotics in Fermented Dairy Food
Fermented foods contain numerous active microbial populations that produce a variety of metabolites that aid in the fermentation process. NGS is a...
-
Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases
Soybean-based fermented foods are commonly consumed worldwide, especially in Asia. These fermented soy-products are prepared using various strains of Bacillus...
-
Prevalence of antibiotic resistance in lactic acid bacteria isolated from traditional fermented Indian food products
The emergence of antimicrobial resistance (AMR) in lactic acid bacteria (LAB) raises questions on qualified presumptive safety status and poses...
-
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...
-
Role of Fermentation in Plant-Based Food Production and Non-dairy Fermented Foods
There are a wide variety of plant-based fermented foods around the world. However, the scope of this book is plant-based products that are...
-
Probiotic Fermented Vegetables
Fermented foods (as functional foods) are rich in various nutrients that benefit consumers’ health. Fermented vegetables are a group of fermented...
-
Storage stability of food-grade recombinant Lactococcus lactis NZ3900-fermented milk expressing K-ras mimotopes
K-ras mimotope expressed by Lactococcus lactis NZ3900 is a potential live oral vaccine developed to target specific K-ras mutations in colorectal...
-
Probiotic Fermented Milk
Probiotic fermented milk is a product made by appropriate microbial growth using milk as the substrate which contains mainly live microorganisms....
-
Synbiotic Fermented Meat Products
With the increase of health awareness, consumers are focusing on strategies to maximize health-promoting compounds in meat products. Therefore, the...