Results 21 to 30 of about 2,612,996 (402)

Exploring the Health Benefits of Yeast Isolated from Traditional Fermented Foods in Korea: Anti-Inflammatory and Functional Properties of Saccharomyces and Non-Saccharomyces Strains

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, Ha-Ram Kong, So-Young Kim, Soo-Hwan Yeo   +3 more
doaj   +1 more source

The Future of Fermented Foods

Nutrition Reviews, 2009
C. W. Hesseltine
openalex   +4 more sources

Biogenic amines in fermented foods [PDF]

European Journal of Clinical Nutrition, 2010
Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids.
Spano, G., Russo, P., Lonvaud-Funel, Aline, Lucas, Patrick, Alexandre, H., Grandvalet, Cosette, Coton, E., Coton, M., Barnavon, L., Bach, B., Rattray, F., Bunte, A., Magni, C., Ladero, V., Alvarez, M., Fernandez, M., Lopez, P., de Palencia, P.F., Corbi, A., Trip, H., Lolkema, J.S.   +20 more
openaire   +6 more sources

Bioactive Components in Fermented Foods and Food By-Products [PDF]

Foods, 2020
Food fermentation is one of the most ancient processes of food production that has historically been used to extend food shelf life and to enhance its organoleptic properties [...]
Vito Verardo, Ana Gómez-Caravaca, Giulia Tabanelli   +2 more
openaire   +6 more sources

Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties

Gels, 2022
(1) Background: Microbial transglutaminases (MTGase) catalyze protein crosslink. This is useful in the food industry to improve gelation, water holding capacity, and emulsifying capacity during foodstuff manufacturing.
Tiange Ma, Xingjiang Li, Manuel Montalbán-López, Xuefeng Wu, Zhi Zheng, Dongdong Mu   +5 more
doaj   +1 more source

Fermented food consumption in wild nonhuman primates and its ecological drivers.

American Journal of Physical Anthropology, 2021
OBJECTIVES Although fermented food use is ubiquitous in humans, the ecological and evolutionary factors contributing to its emergence are unclear. Here we investigated the ecological contexts surrounding the consumption of fruits in the late stages of ...
K. Amato, Ó. M. Chaves, Elizabeth K. Mallott, T. Eppley, Filipa Abreu, A. L. Baden, A. Barnett, J. Bicca‐Marques, S. Boyle, C. J. Campbell, C. Chapman, M. F. De la Fuente, Pengfei Fan, Peter J. Fashing, A. Felton, B. Fruth, Vanessa B Fortes, C. Grueter, G. Hohmann, M. Irwin, Jaya K. Matthews, Addisu Mekonnen, A. Melin, D. Morgan, J. Ostner, Nga Nguyen, A. Piel, B. Pinacho-Guendulain, Erika Patricia Quintino-Arêdes, Patrick Tojotanjona Razanaparany, N. Schiel, C. Sanz, O. Schülke, S. Shanee, A. Souto, J. P. Souza‐Alves, F. Stewart, Kathrine M. Stewart, A. Stone, Binghua Sun, S. Tecot, Kim Valenta, E. Vogel, S. Wich, Yan Zeng   +44 more
semanticscholar   +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, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari   +5 more
openaire   +5 more sources

Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae

Foods, 2021
The production of good Meju soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma.
Na-Young Gil, Ye-Ji Jang, Hee-Min Gwon, Woo-Soo Jeong, Soo-Hwan Yeo, So-Young Kim   +5 more
doaj   +1 more source

Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food

Fermentation, 2021
Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of ...
R. Wikandari, Dyah Ayu Kinanti, Regina Devi Permatasari, Nur Lisa Rahmaningtyas, Nidya Rizkadianari Chairunisa, Sardjono, Coralie Hellwig, M. Taherzadeh   +7 more
semanticscholar   +1 more source

Fermented-Food Metagenomics Reveals Substrate-Associated Differences in Taxonomy and Health-Associated and Antibiotic Resistance Determinants

mSystems, 2020
Fermented foods are regaining popularity worldwide due in part to a greater appreciation of the health benefits of these foods and the associated microorganisms.
J. Leech, R. Cabrera-Rubio, Aaron M. Walsh, Guerrino Macori, C. Walsh, W. Barton, Laura A Finnegan, F. Crispie, O. O’Sullivan, M. Claesson, P. Cotter   +10 more
semanticscholar   +1 more source