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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
openalex   +6 more sources

The Future of Fermented Foods [PDF]

Nutrition Reviews, 2009
C. W. Hesseltine
openalex   +4 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

Sudanese fermented foods

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, Imad Elimairi, Paul Ross, Marmar Elsiddig, Yasmeen Elyass, Heyam Salih, Catherine Stanton   +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, 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

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

New Insights into Food Fermentation [PDF]

Foods, 2022
Food fermentation has been used for thousands of years for food preservation [...]
Juliano De Dea Lindner, Valentina Bernini   +1 more
openaire   +4 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

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