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 AnnouncPadhi S +4 more
europepmc +1 more source
Effects of Fermented Food Consumption on Non-Communicable Diseases. [PDF]
Foods, 2023 Patel P +4 more
europepmc +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez +2 more
wiley +1 more source
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.
europepmc +1 more source
Evaluating Kernza (Thinopyrum intermedium) as a Co‐Fermentation Feedstock for Bioethanol Production
Cereal Chemistry, EarlyView.ABSTRACT Background Kernza (Thinopyrum intermedium), a perennial grain developed by the Land Institute, presents a promising alternative to conventional ethanol feedstocks due to its deep‐root systems, low fertilizer requirements, and carbon sequestration potential.
Edwin Bonefont, Kurt A. Rosentrater
wiley +1 more source
Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō. [PDF]
Front Microbiol, 2023 Leñini C +5 more
europepmc +1 more source
EDISThis publication describes the types of yogurts, how yogurt is made, and the evidence for its health benefits.
Julie M. Peterson, Wendy J. Dahl
openaire +1 more source
How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley +1 more source
Diversity of <i>Lactiplantibacillus plantarum</i> in Wild Fermented Food Niches. [PDF]
FoodsIarusso I +8 more
europepmc +1 more source
Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content. [PDF]
Foods, 2023 Shalamitskiy MY +5 more
europepmc +1 more source