Results 51 to 60 of about 2,866,967 (210)

Table Olives More than a Fermented Food

Foods, 2020
Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside their economic impact, fermented table olives represent also an important healthy food in the Mediterranean diet, because of their high content of bioactive ...
G. Perpetuini, Roberta Prete, N. Garcia-Gonzalez, M. Khairul Alam, A. Corsetti   +4 more
semanticscholar   +1 more source

Monasone Naphthoquinone Biosynthesis and Resistance in Monascus Fungi

mBio, 2020
Despite the important biological activities of natural product naphthoquinones, the biosynthetic pathways of and resistance mechanisms against such compounds remain poorly understood in fungi.
Mu Li, Lijing Kang, Xiaoli Ding, Jiao Liu, Qingpei Liu, Yanchun Shao, István Molnár, Fusheng Chen   +7 more
doaj   +1 more source

Comprehensive Analysis and Production of Powdered Starter Using Saccharomyces cerevisiae YM45

Fermentation
In order to secure domestic microbial resources, a fruit-flavored yeast was selected, and a starter manufacturing technology was developed to evaluate its quality characteristics.
Su Jeong Lee, Joo-Yeon Kim, So-Young Kim, Soo-Hwan Yeo, Chan-Woo Kim   +4 more
doaj   +1 more source

Seasonal variation in the Canastra cheese mycobiota

Frontiers in Microbiology, 2023
Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening ...
José Guilherme Prado Martin, João Marcos Maia Silva, Isabel Cristina da Rocha César, Meiriele da Silva, Samara Aparecida Santana, Tomás Gomes Reis Veloso, Jonas Guimarães e Silva, Celia Lucia de Luces Fortes Ferreira, John Leech, John Leech, Paul D. Cotter, Paul D. Cotter   +11 more
doaj   +1 more source

Food safety risks in traditional fermented food from South-East Asia

Food Control, 2020
South-East Asia is well-known for traditionally fermented foods. However, these products are generally still produced at small scale following traditional procedures.
A. K. Anal, G. Perpetuini, A. Petchkongkaew, Reasmey Tan, S. Avallone, R. Tofalo, H. Nguyen, S. Chu-Ky, P. Ho, T. Phan, Y. Waché   +10 more
semanticscholar   +1 more source

Characterization of Physicochemical Properties of Melanin Produced by Gluconobacter oxydans FBFS 97

Fermentation, 2022
The present study aimed to characterize melanin pigment extracted from Gluconobacter oxydans FBFS 97. After 14 days of culture at 28 °C in GY (glucose and yeast extract) liquid-state medium, G.
Abeer Essam Noman, Naif S. Al-Barha, Fusheng Chen   +2 more
doaj   +1 more source

Contribution of traditional fermented foods to food systems transformation: value addition and inclusive entrepreneurship

Food Security, 2021
To date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, and fortification of foods.
V. Materia, A. Linnemann, E. Smid, S. Schoustra   +3 more
semanticscholar   +1 more source

Investigation of the Effect of Mixed Bacteria Fermentation on the Quality of Honey Tea Wine Based on E-Nose and HS-SPME-GC-MS

Shipin gongye ke-ji
In order to develop a new type of high-quality honey tea wine, a mixed culture of Saccharomyces cerevisiae and non-Saccharomyces cerevisiae was employed for the fermentation of honey tea wine.
Ying LI, Hui ZHANG, Hexiang QIU, Lanhua LIU, Zhiwei SUN, Dongdong MU, Yousheng WANG, Xingjiang LI, Xuefeng WU   +8 more
doaj   +1 more source

Fermented bamboo shoots: A complete nutritional, anti-nutritional and antioxidant profile of the sustainable and functional food to food security

Food Chemistry: Molecular Sciences, 2021
Highlights • Fermentation of bamboo shoot decreases the toxicity and increases the nutrient value.• It not only preserves the traditional knowledge but ensures food security.• It is locally available and provides sustainability for the marginal ...
Poonam Singhal, S. Satya, S. N. Naik
semanticscholar   +1 more source

Integrated multi-omics reveals microbial and metabolic mechanisms driving enhanced fermentation quality in cigar tobacco leaves with exogenous additives

Bioresources and Bioprocessing
Natural exogenous additives (EA) suitable for the tobacco fermentation need to be developed to enhance the fermentation quality and economic value of low-grade cigar tobacco leaves (CTLs).
Ping Han, Dongfeng Guo, Mingzhu Zhang, Xuefeng Wu, Dongdong Mu, Yaqi Shi, Rui Zhao, Tianfei Zheng, Xingjiang Li   +8 more
doaj   +1 more source