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Fermentation, fermented foods and lactose intolerance [PDF]
European Journal of Clinical Nutrition, 2002 Lactose (milk sugar) is a fermentable substrate. It can be fermented outside of the body to produce cheeses, yoghurts and acidified milks. It can be fermented within the large intestine in those people who have insufficient expression of lactase enzyme on the intestinal mucosa to ferment this disaccharide to its absorbable, simple hexose sugars ...
N. W. Solomons
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Eating fermented: Health benefits of lab-fermented foods [PDF]
Foods, 2021 Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during
Bancalari E. +5 more
core +7 more sources
Characterization of Lactic Acid Bacteria and Pathogens Isolated from Traditionally Fermented Foods, In Relation to Food Safety and Antimicrobial Resistance in Tribal Hill Areas of Northeast India [PDF]
Journal of Food Quality, 2023 Traditional fermented food products are often connected to various indigenous tribes and thus vary due to ethnicity, geography, and natural resource availability.
Tushar Kumar Dey +8 more
doaj +2 more sources
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods [PDF]
Nature Reviews Gastroenterology and Hepatology, 2021 An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods and to describe their role in the human diet.
Benjamin E Wolfe +2 more
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The Future of Fermented Foods [PDF]
Nutrition Reviews, 2009 C. W. Hesseltine
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Foods, 2022 The fermentation of traditional vinegar is a spontaneous and complex process that involves interactions among various microorganisms. Here, we used a microbiome approach to determine the effects of networks, such as fermentation temperature, location ...
Haram Kong +4 more
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The Boolean: Snapshots of Doctoral Research at University College Cork, 2022 Fermented foods of Sudan are a great source of affordable daily nutrition for many families and age groups all over the country. These foods include a diverse categorisation of starting ingredients and incur traditional methodologies of production which have been preserved for centuries.
Amel Sami +6 more
openaire +4 more sources
Solid Fungi Starters Using Aspergillus spp. under Different Manufacturing Conditions
Fermentation, 2023 The generation of royalties on the use of foreign-made inoculum strains or starters as a result of the implementation of the ‘Nagoya Protocol’ has led to efforts and healthy competition to secure useful biological resources in each country. In this study,
Su Jeong Lee +5 more
doaj +1 more source
Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution
Foods, 2023 Pit-wall mud (PWM) fosters bacterial communities involved in Baijiu production. PWM varies depending on pit age and height. In this study, we explored the bacterial communities in PWM and factors driving their evolution.
Hao Zhou +6 more
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Changes of Physicochemical Properties in Black Garlic during Fermentation
Fermentation, 2022 To investigate the changes of the main ingredients in black garlic (BG) during fermentation, the contents of moisture, total acids and reducing sugars were determined.
Xinyu Yuan +6 more
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