Results 101 to 110 of about 2,866,967 (210)

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

mSystems
Allen JM.
europepmc   +1 more source

Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented Food. [PDF]

Food Sci Anim Resour
Ku SK, Kim J, Kim YJ, Choi YS.
europepmc   +1 more source

The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review. [PDF]

Microorganisms, 2023
Cichońska P, Kowalska E, Ziarno M.
europepmc   +1 more source

Fermented Foods

, 2020
openaire   +2 more sources

Occurrence of Antibiotic Resistance in Lacticaseibacillus paracasei and Lactiplantibacillus plantarum Strains Isolated from Traditional Sardinian Fermented Food. [PDF]

Antibiotics (Basel)
Carboni G, Mura ME, Chessa M, Blaiotta G, Nudda A, Mangia NP.   +5 more
europepmc   +1 more source

A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk. [PDF]

Front Nutr
Paveljšek D, Pertziger E, Fardet A, Panagiotakos DB, Savary-Auzeloux I, Adamberg S, Peñas E, Frias J, Ntantou A, Diamantoglou I, Domínguez-Soberanes J, Louis S, Chassard C, Praćer S, Vergères G, Matalas A.   +15 more
europepmc   +1 more source

Draft genome sequence of <i>Staphylococcus equorum</i> strain P30 isolated from a fecal specimen of a fermented food-consuming healthy male in Sikkim, India. [PDF]

Microbiol Resour Announc
Padhi S, Sarkar P, Sharma T, Narbad A, Rai AK.   +4 more
europepmc   +1 more source

Fermented Foods: Kefir

EDIS
Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2024.
openaire   +1 more source

Potential of Fermented Food-Derived Lactiplantibacillus Cell-Free Supernatants to Control Staphylococcus aureus Growth and Biofilm Development. [PDF]

Int J Mol Sci
Ilieva L, Baev V, Marhova M, Yahubyan G, Apostolova E, Gozmanova M, Gochev V, Paunova-Krasteva T, Damyanova T, Kostadinova S, Gocheva M, Iliev I.   +11 more
europepmc   +1 more source

Microorganisms and food safety risks associated with indigenous fermented foods from Africa

, 2021
A. Anyogu, Ayomide Olukorede, Christian Kosisochukwu Anumudu, Helen Onyeaka, E. Areo, Obadina Adewale, Joyce N. Odimba, O. Nwaiwu   +7 more
semanticscholar   +1 more source