Results 11 to 20 of about 2,912,635 (352)

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Nature Reviews Gastroenterology and Hepatology, 2021
An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods and to describe their role in the human diet.
M. Marco, M. Sanders, M. Gänzle, M. Arrieta, P. Cotter, L. De Vuyst, C. Hill, W. Holzapfel, S. Lebeer, D. Merenstein, G. Reid, B. Wolfe, R. Hutkins   +12 more
semanticscholar   +3 more sources

Fermented foods in a global age: East meets West.

Comprehensive Reviews in Food Science and Food Safety, 2020
Fermented foods and alcoholic beverages have long been an important part of the human diet in nearly every culture on every continent. These foods are often well-preserved and serve as stable and significant sources of proteins, vitamins, minerals, and ...
J. Tamang, P. Cotter, A. Endo, N. Han, R. Kort, Shaoquan Liu, B. Mayo, Nieke Westerik, R. Hutkins   +8 more
semanticscholar   +3 more sources

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

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

Fermented Foods, Health and the Gut Microbiome

Nutrients, 2022
Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and ...
N. Leeuwendaal, C. Stanton, P. O’Toole, T. Beresford   +3 more
semanticscholar   +1 more source

Transfigured Morphology and Ameliorated Production of Six Monascus Pigments by Acetate Species Supplementation in Monascus ruber M7

Microorganisms, 2020
Monascus species have been used for the production of many industrially and medically important metabolites, most of which are polyketides produced by the action of polyketide synthases that use acetyl-CoA and malonyl-CoA as precursors, and some of them ...
Muhammad Safiullah Virk, Rabia Ramzan, Muhammad Abdulrehman Virk, Xi Yuan, Fusheng Chen   +4 more
doaj   +1 more source

Cocultivation Study of Monascus spp. and Aspergillus niger Inspired From Black-Skin-Red-Koji by a Double-Sided Petri Dish

Frontiers in Microbiology, 2021
Cocultivation is an emerging and potential way to investigate microbial interaction in the laboratory. Extensive researches has been carried out over the years, but some microorganism cocultivation are not easy to implement in the laboratory, especially ...
Xi Yuan, Xi Yuan, Fusheng Chen, Fusheng Chen   +3 more
doaj   +1 more source

Our extended microbiome: The human-relevant metabolites and biology of fermented foods.

Cell Metabolism
Elisa B. Caffrey, J. Sonnenburg, Suzanne Devkota   +2 more
semanticscholar   +3 more sources