Results 301 to 310 of about 111,632 (361)

Screening and evaluation of purines-degrading lactic acid bacteria isolated from traditional fermented foods in Yunnan Province and their uric acid-lowering effects <i>in vivo</i>. [PDF]

Front Microbiol
Liu Z, Zou XY, Yue J, Li S, Ou X, Huang C, Liu CJ, Li XR.   +7 more
europepmc   +1 more source

Bioactive Peptides from Fermented Foods: Production Approaches, Sources, and Potential Health Benefits. [PDF]

Foods
Peres Fabbri L, Cavallero A, Vidotto F, Gabriele M.   +3 more
europepmc   +1 more source

Efficacy of Probiotic VITA-PB2 from Fermented Foods on Alcohol Consumption and Hangover Symptoms: A Randomized, Double-Blind, Placebo-Controlled Trial. [PDF]

Nutrients
Mo C, Bajgai J, Rahman MH, Abdul-Nasir S, Ma H, Pham TT, Zhang H, Cao B, Goh SH, Kim B, Kim H, Seol MK, Yu YG, Kim CS, Lee KJ, Lim ST.   +15 more
europepmc   +1 more source

Antibiotic Resistance in Fermented Foods Chain: Evaluating the Risks of Emergence of Enterococci as an Emerging Pathogen in Raw Milk Cheese. [PDF]

Int J Microbiol
Chaves CRS, Salamandane A, Vieira EJF, Salamandane C.   +3 more
europepmc   +1 more source

Prospection for potential new non-ribosomal peptide gene clusters in <i>Bacillus</i> genus isolated from fermented foods and soil through genome mining. [PDF]

Front Microbiol
Waongo B, Ndayishimiye L, Tapsoba F, Zongo WA, Li J, Savadogo A.   +5 more
europepmc   +1 more source

Fermented yogurt flavored with pitanga: functional food and sensory acceptance

, 2019
Fabíola Bogoni Mundstock Mohr
openalex   +1 more source

Fermented Food Safety

, 1997
Nout, M.J.R., Motarjemi, Y.
openaire   +1 more source

Indigenous Fermented Foods

, 2007
openaire   +2 more sources

How fermentation turns raw foods into functional fermented foods

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Microbiology of Fermented Foods

2017
Many types of fermented foods, known throughout the world, have been prepared and consumed for centuries for their nutritional value, flavor and stability. This chapter addresses fermented foods commonly known around the world as well as many that are locally produced. It highlights microbiological diversity of these foods.
Sengun I.Y., Doyle M.P.
openaire   +2 more sources