Association of fermented food intake with the prevalence of depressive symptoms and suicidal ideation in men and women stratified by age: the Korea National Health and Nutrition Examination Survey 2014-2022. [PDF]
Front NutrKim T, Park Y.
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Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō. [PDF]
Front Microbiol, 2023 Leñini C +5 more
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Associations between dietary intake of live microorganisms, fermented foods, and the fermented food microbial richness index and cardiometabolic health in Swiss adults: a cross-sectional analysis. [PDF]
Eur J NutrPertziger E +6 more
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Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content. [PDF]
Foods, 2023 Shalamitskiy MY +5 more
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EDISThis publication describes the types of yogurts, how yogurt is made, and the evidence for its health benefits.
Julie M. Peterson, Wendy J. Dahl
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Diversity of <i>Lactiplantibacillus plantarum</i> in Wild Fermented Food Niches. [PDF]
FoodsIarusso I +8 more
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Effects of fermentation time on the bioactive constituents of Kinema, a traditional fermented food of Nepal. [PDF]
Heliyon, 2023 Katuwal N +5 more
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<i>Cheonggukjang</i>, a gut microbiota-modulating Korean fermented food, improves cholesterol and bile acid metabolism. [PDF]
Food Nutr ResPark JE +6 more
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Influence of metabolic guilds on a temporal scale in an experimental fermented food derived microbial community. [PDF]
FEMS Microbiol Ecol, 2023 Leale A, Auxier B, Smid EJ, Schoustra S.
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Evolving Dynamics of Fermented Food Microbiota and the Gut Microenvironment: Strategic Pathways to Enhance Human Health. [PDF]
FoodsTerpou A, Dahiya D, Nigam PS.
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