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Microorganisms present in artisanal fermented food from South America
Frontiers in Microbiology, 2022 Artisanal fermented products (foods and beverages) are produced in an artisanal way in many countries around the world. The main purpose of fermentation is to preserve the food, improve its safety, increase the nutritional and health-promoting value and ...
M. E. Jiménez +3 more
semanticscholar +1 more source
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 +5 more
doaj +1 more source
The Potential of Fermented Food from Southeast Asia as Biofertiliser
Horticulturae, 2022 The intensive amount of chemical usage in agricultural practices could contribute to a significant impact on food safety issues and environmental health.
Nurul Solehah Mohd Zaini +7 more
semanticscholar +1 more source
A systematic review to identify biomarkers of intake for fermented food products
Genes & Nutrition, 2021 Background Fermented foods are ubiquitous in human diets and often lauded for their sensory, nutritious, and health-promoting qualities. However, precise associations between the intake of fermented foods and health have not been well-established.
Katherine J. Li +4 more
semanticscholar +1 more source
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 +5 more
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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 +44 more
semanticscholar +1 more source
Fermentation, fermented foods and lactose intolerance [PDF]
European Journal of Clinical Nutrition, 2002 Lactose (milk sugar) is a fermentable substrate. It can be fermented outside of the body to produce cheeses, yoghurts and acidified milks. It can be fermented within the large intestine in those people who have insufficient expression of lactase enzyme on the intestinal mucosa to ferment this disaccharide to its absorbable, simple hexose sugars ...
openaire +3 more sources
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 +7 more
semanticscholar +1 more source
Foods, 2021 Koji is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of koji can influence the final quality of doenjang.
Yongwoo Jo, Woo-suk Bang, Mina K. Kim
doaj +1 more source
Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes
Frontiers in Microbiology, 2022 Vinegar is an acid condiment shared all over the world. According to the raw materials, vinegar can be mainly divided into fruit and cereal ones, both of which possess unique aroma and flavor characteristics and corresponding volatile organic compounds ...
Zhenzhen Xie +10 more
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