Results 1 to 10 of about 182,885 (359)

Rediscovering the wild: MiFoDB brings fermented food microbiomes into focus. [PDF]

mSystems
Allen JM.
europepmc   +2 more sources

Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea

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, Sun-Hee Kim, Woo-Soo Jeong, So-Young Kim, Soo-Hwan Yeo   +4 more
doaj   +1 more source

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, Han Byul Kang, Sun Hee Kim, Woo Soo Jeong, So-Yeong Kim, Soo-Hwan Yeo   +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, Boyang Xu, Shanshan Xu, Suwei Jiang, Dongdong Mu, Xuefeng Wu, Xingjiang Li   +6 more
doaj   +1 more source

Multidisciplinary approach combining food metabolomics and epidemiology identifies meglutol as an important bioactive metabolite in tempe, an Indonesian fermented food. [PDF]

Food Chem
Iman MN, Haslam DE, Liang L, Guo K, Joshipura K, Pérez CM, Clish C, Tucker KL, Manson JE, Bhupathiraju SN, Fukusaki E, Lasky-Su J, Putri SP.   +12 more
europepmc   +3 more sources

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, Zhuochen Wang, Lanhua Liu, Dongdong Mu, Junfeng Wu, Xingjiang Li, Xuefeng Wu   +6 more
doaj   +1 more source

Microbiome and Volatile Metabolic Profile of Acetic Acid Fermentation Using Multiple Starters for Traditional Grain Vinegar

Fermentation, 2023
Traditional grain vinegar is fermented using multiple acetic acid bacteria (AAB) at various temperatures. A single AAB showed high acid-producing ability at 30 °C with a 5% alcohol concentration and an initial pH adjusted to 4.0.
Haram Kong, Sun Hee Kim, Woo-Soo Jeong, So-Young Kim, Soo-Hwan Yeo   +4 more
doaj   +1 more source

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 food fermentation or after food digestion.
Vincenzo Castellone, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari   +5 more
openaire   +4 more sources

Quality and Functional Characterization of Acetic Acid Bacteria Isolated from Farm-Produced Fruit Vinegars

Fermentation, 2023
Acetic acid bacteria (AAB) form a bacterial film on the surface of alcoholic solutions and ferment ethanol to acetic acid while also producing bioactive compounds.
Sun-Hee Kim, Woo-Soo Jeong, So-Young Kim, Soo-Hwan Yeo   +3 more
doaj   +1 more source

Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis

Microorganisms, 2021
Weissella cibaria is one of the bacteria in charge of the initial fermentation of kimchi and has beneficial effects such as immune-modulating, antagonistic, and antioxidant activities. In our study, we aimed to estimate the safety of W.
Ye-Ji Jang, Hee-Min Gwon, Woo-Soo Jeong, Soo-Hwan Yeo, So-Young Kim   +4 more
doaj   +1 more source