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Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota [PDF]

Fermentation, 2023
Fermented foods play a significant role in the diets of many cultures, and fermentation has been recognized for its many health benefits. During fermentation, the physical and biochemical changes due to microorganisms are crucial to the long-term ...
Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed, Yuanda Song   +3 more
doaj   +2 more sources

Ecological factors that drive microbial communities in culturally diverse fermented foods [PDF]

BMC Microbiology
Background Fermented foods are increasingly recognized for their health benefits. Historically, cultures worldwide have relied on fermentation to preserve foods and enhance their digestibility, flavor, aromas, and taste.
Arya Gautam, Rahgavi Poopalarajah, Anique R. Ahmad, Bimarsh N. Rana, Tsedenia W. Denekew, Nakyeong Ahn, Lina Utenova, Yadu S. Kunwor, Nitin N. Bhandari, Aashish R. Jha   +9 more
doaj   +2 more sources

The role of fermented foods in maternal health during pregnancy and infant health during the first 1,000 days of life [PDF]

Frontiers in Nutrition
Fermented foods are a good source of nutrition, with microbiota and metabolites that can positively influence consumer health. With the increasingly negative health outcomes from using low-quality diets like processed diets, functional products like ...
Arun Pandiyan, Arun Pandiyan, Arun Pandiyan, Manoj Gurung, Manoj Gurung, Bharath Kumar Mulakala, Bharath Kumar Mulakala, Bharath Kumar Mulakala, Sathish Kumar Ponniah, Laxmi Yeruva, Laxmi Yeruva   +10 more
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Inactivation of mrpigH Gene in Monascus ruber M7 Results in Increased Monascus Pigments and Decreased Citrinin with mrpyrG Selection Marker

Journal of Fungi, 2021
Monascus pigments (MPs) have been used as food colorants for several centuries in Asian countries and are currently used around the world via Asian catering.
Li Li, Na Xu, Fusheng Chen
doaj   +1 more source

Production of Monacolin K in Monascus pilosus: Comparison between Industrial Strains and Analysis of Its Gene Clusters

Microorganisms, 2021
Monascus pilosus strains are widely applied to yield a cholesterol synthesis inhibitor monacolin K (MK), also called lovastatin (LOV). However, the mechanism of MK production by M. pilosus strains is still unclear.
Weihua Dai, Yanchun Shao, Fusheng Chen
doaj   +1 more source

Effect of Static Magnetic Field on Monascus ruber M7 Based on Transcriptome Analysis

Journal of Fungi, 2021
The effects of a static magnetic field (SMF) on Monascus ruber M7 (M. ruber M7) cultured on potato dextrose agar (PDA) plates under SMF treatment at different intensities (5, 10, and 30 mT) were investigated in this paper.
Shuyan Yang, Hongyi Zhou, Weihua Dai, Juan Xiong, Fusheng Chen   +4 more
doaj   +1 more source

Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar

Molecules, 2021
Monascus vinegar (MV), during whose brewing process Monascus spp. and polished rice (PR) are normally used as the starter and the raw material, respectively, is one of the traditional vinegars in China.
Xi Yuan, Xiaoyuan Chen, Muhammad Safiullah Virk, Yinglun Ma, Fusheng Chen   +4 more
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, Zhenzhen Xie, Chanisara Koysomboon, Chanisara Koysomboon, Huan Zhang, Huan Zhang, Zhenming Lu, Xiuyan Zhang, Xiuyan Zhang, Fusheng Chen, Fusheng Chen   +10 more
doaj   +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   +4 more sources

The ABCT31 Transporter Regulates the Export System of Phenylacetic Acid as a Side-Chain Precursor of Penicillin G in Monascus ruber M7

Frontiers in Microbiology, 2022
The biosynthesis of penicillin G (PG) is compartmentalized, and the transportation of the end and intermediate products, and substrates (precursors) such as L-cysteine (L-Cys), L-valine (L-Val) and phenylacetic acid (PAA) requires traversing membrane ...
Rabia Ramzan, Rabia Ramzan, Rabia Ramzan, Muhammad Safiullah Virk, Muhammad Safiullah Virk, Fusheng Chen, Fusheng Chen   +6 more
doaj   +1 more source