Results 1 to 10 of about 2,912,635 (352)

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

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

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

Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes. [PDF]

Foods
Fermented foods represent an intricate ecosystem that delivers live microbes and numerous metabolites, influencing gut health. In this review, we explore how complex microbial communities and metabolites generated during food fermentation modulate the ...
Park I, Mannaa M.
europepmc   +2 more sources

Global Regulatory Frameworks for Fermented Foods: A Review

Frontiers in Nutrition, 2022
In recent years, there has been a global resurgence of public interest in fermented foods. In parallel, there have been several new studies that associate the consumption of fermented foods with a variety of beneficial impacts.
Arghya Mukherjee, Beatriz Gómez-Sala, Beatriz Gómez-Sala, Eibhlís M. O'Connor, Eibhlís M. O'Connor, John G. Kenny, John G. Kenny, Paul D. Cotter, Paul D. Cotter, Paul D. Cotter   +9 more
doaj   +2 more sources

Fermented foods of Southeast Asia other than soybean- or seafood-based ones

Journal of Ethnic Foods
The region of Southeast Asia encompasses a group of countries that include Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Laos, Singapore, Myanmar, Brunei, and the Philippines.
Reggie Surya
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

Fermented Foods: Kefir

EDIS
Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2024.
Julia Skinner
openaire   +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
doaj   +2 more sources

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