Results 1 to 10 of about 2,866,967 (210)
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
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
doaj +1 more source
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
doaj +1 more source
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 +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 +5 more
openaire +4 more sources
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 +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 +4 more
doaj +1 more source
Food Research International, 2021 Kimchi is a fermented food prepared via spontaneous fermentation by lactic acid bacteria originating from raw ingredients. To investigate the effect of these ingredients on food fermentation, four types of food that differed only in their main raw ...
H. Song +5 more
semanticscholar +1 more source
Microbial metabolites in fermented food products and their potential benefits
International food research journal, 2022 Fermented food products are unique, and their consideration and consumption rates have significantly increased as they have various functional properties which include beneficial health activities to the consumers.
M. Nagarajan +2 more
semanticscholar +1 more source
Microorganisms, 2023 Traditional yeast (Saccharomyces cerevisiae) has been used for its benefits in various fermentation processes; the benefits of non-Saccharomyces yeast as a material for food, feed, and pharmaceuticals have been studied recently.
Woo-Soo Jeong +3 more
doaj +1 more source