From Isolation to Pilot-Scale Production: <i>Enterococcus faecium</i> YC07 with Urate-Lowering Potential from Fermented Food Jiangshui. [PDF]
Cao X, Xu Q, Zhang Y, Yan H.
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Solid-State Fermentation Engineering of Traditional Chinese Fermented Food. [PDF]
Jin G, Zhao Y, Xin S, Li T, Xu Y.
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Attraction and aversion of noctuid moths to fermented food sources coordinated by olfactory receptors from distinct gene families. [PDF]
Hou XQ +5 more
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Relationship Between Fermented Food Consumption Patterns, hs-CRP, and Chronic Diseases Among Middle-Aged Koreans: Data from the 2015-2018 Korea National Health and Nutrition Examination. [PDF]
On S, Na W, Sohn C.
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Draft genome sequence data of Lactiplantibacillus plantarum 33C isolated from Lithuanian fermented food. [PDF]
Megur A, Lastauskienė E, Burokas A.
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Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia. [PDF]
Murwani R +6 more
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Evaluation of Menopausal Syndrome Relief and Anti-Obesity Efficacy of the Korean Fermented Food Doenjang: A Randomized, Double-Blind Clinical Trial. [PDF]
Han AL +4 more
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