Results 131 to 140 of about 11,615 (169)

Reconstitution of dominant kombucha strains to enhance functional properties and product quality. [PDF]

Front Nutr
Liao T, Li L, Yang JR, Shao ST, Zheng WM, Cheng LH, Fan L.   +6 more
europepmc   +1 more source

Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter. [PDF]

Curr Res Food Sci
Zhang A, Li N, Hu J, Wang J, Wang L, Zhang C, Song J, Liang K, Lang F, Zheng Y, Wang M.   +10 more
europepmc   +1 more source

Fermentation dynamics of yerba-mate and coffee-husk kombuchas: bioactive compounds, organic acids, volatile metabolites, and microbial succession. [PDF]

Front Nutr
Goyzueta-Mamani LD, Shimizu FY, de Freitas Diniz de Souza A, Pereira GVM, Dimbarre J, Soccol CR, Rodrigues C.   +6 more
europepmc   +1 more source

Microbial succession and tissue-specific restructuring of bacterial and fungal communities during post-harvest onion bulb rotting. [PDF]

Front Microbiol
Kumar S, Dutta R, Auji R, Wackchaure GC, Jayalakshmi K, Karuppaiah V, Mahajan V.   +6 more
europepmc   +1 more source

<i>Enterococcus faecium</i> HDRsEf1 induces changes in gut microbiota and metabolites to maintain host health. [PDF]

Front Immunol
Feng S, Tian C, Li J, Cheng W, Tao S, Xiao Y, Li C, Wei H.   +7 more
europepmc   +1 more source

A microbiome catalog of Chinese traditional artisanal cheeses provides insights into functional and microbial diversity. [PDF]

Nat Commun
Liu Y, Huang P, Zhang C, Dong Q, Wang X, Tian F, Zhao J, Sun Z, Chen L, Chen W, Zhai Q.   +10 more
europepmc   +1 more source

Optimization of Biotechnological Vinegar Production from an Algerian Date Variety Using Indigenous Strains and Response Surface Methodology. [PDF]

Foods
Djafri K, Chouana T, Khemissat EH, Bergouia M, Abekhti A, D'Elia M, Rastrelli L.   +6 more
europepmc   +1 more source

Multi-omics reveals microbial community characteristics and flavonoid biotransformation mechanisms during mung bean sour fermentation. [PDF]

Curr Res Food Sci
Wang X, Yang Y, Li Y, Zhu Z, Khashaba R, Yue Q.   +5 more
europepmc   +1 more source

Starter Culture-Induced Fermentation Reveals Genotype-Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans. [PDF]

J Food Sci
Lima GVS, Pinto ASO, Correia MGDS, Filho MPM, Freitas ADL, Santos PO, Rogez H.   +6 more
europepmc   +1 more source