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Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food. [PDF]
Sci Rep, 2023 Lactic acid bacteria (LAB) are of major concern due to their health benefits. Fermented food products comprise variable LAB demonstrating probiotic properties.
Abdel Tawab FI +5 more
europepmc +2 more sources
Effects of Fermented Food Consumption on Non-Communicable Diseases. [PDF]
Foods, 2023 The gastrointestinal flora consists of several microbial strains in variable combinations in both healthy and sick humans. To prevent the risk of the onset of disease and perform normal metabolic and physiological functions with improved immunity, a ...
Patel P +4 more
europepmc +2 more sources
Integrated molecular approaches for fermented food microbiome research. [PDF]
FEMS Microbiol Rev, 2023 Molecular technologies, including high-throughput sequencing, have expanded our perception of the microbial world. Unprecedented insights into the composition and function of microbial communities have generated large interest, with numerous landmark ...
Walsh AM +6 more
europepmc +2 more sources
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 +5 more sources
The regulation of key flavor of traditional fermented food by microbial metabolism: A review. [PDF]
Food Chem X, 2023 Zhang K +5 more
europepmc +2 more sources
Is lactate an undervalued functional component of fermented food products? [PDF]
Frontiers in Microbiology, 2015 Although it has been traditionally regarded as an intermediate of carbon metabolism and major component of fermented dairy products contributing to organoleptic and antimicrobial properties of food, there is evidence gathered in recent years that lactate
G. L. Garrote, A. Abraham, M. Rumbo
semanticscholar +8 more sources
Frontiers in Microbiology, 2019 Indigenous fermented food and beverages represent a valuable cultural heritage in sub-Saharan Africa, having one of the richest selections of fermented food products in the world.
Pernille Johansen +2 more
exaly +2 more sources
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
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
doaj +1 more source
Fermentation, 2023 Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing ...
Douglas José Faria +2 more
semanticscholar +1 more source