Popular fermented foods and beverages in Southeast Asia [PDF]
, 2011 Fermented foods are prevalent in Southeast Asia to balance the fluctuation in food availability in the area during the stage of monsoonal circulation. Techniques of preserving cereal and seafood products are well-developed in Southeast Asia.
Abdul Hamid, Azizah +3 more
core
FoodsMicrobial fermentation is a well-known strategy for enhancing the nutraceutical attributes of foods. Among the fermentation outcomes, bioactive peptides (BAPs), short chains of amino acids resulting from proteolytic activity, are emerging as promising ...
Laryssa Peres Fabbri +3 more
semanticscholar +1 more source
Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system
FEBS Letters, EarlyView.Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley +1 more source
BeveragesBeer is an alcoholic beverage made primarily from malted cereals, water, hops, and yeast. Although barley is the most common cereal in brewing, corn malts are also used to produce beer in different countries.
José R. Verde-Calvo +4 more
doaj +1 more source
Fermented foods, their microbiome and its potential in boosting human health
Microbial BiotechnologyFermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. Over the last ~150 years, the microbial consortia of many of the most widespread FFs have been characterised, leading in some ...
V. Valentino +6 more
semanticscholar +1 more source
Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods
Microorganisms, 2021 Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic ...
N. Garcia-Gonzalez +3 more
semanticscholar +1 more source
Hippo pathway at the crossroads of stemness and therapeutic resistance in breast cancer
Molecular Oncology, EarlyView.Dysregulation of the Hippo pathway drives nuclear accumulation of YAP/TAZ, activating stemness‐related transcriptional programs that sustain breast cancer stemness and fuel therapeutic resistance across subtypes, underscoring Hippo signaling as a targetable vulnerability. Figure created and edited with BioRender.com.
Giulia Schiavoni +11 more
wiley +1 more source
Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations [PDF]
, 2019 In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them.
Arroyo López, Francisco Noé +5 more
core +1 more source
Enset‐based agricultural systems in Ethiopia: A systematic review of production trends, agronomy, processing and the wider food security applications of a neglected banana relative [PDF]
, 2020 Enset (Ensete ventricosum (Welw.) Cheesman) is the major starch staple of the Ethiopian Highlands, where its unique attributes enhance the food security of approximately 20 million people and have earned it the title “The Tree Against Hunger”.
Asfaw, Zemede +9 more
core +2 more sources
Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits
FoodsFermented foods can provide many benefits to our health. These foods are created by the action of microorganisms and help support our digestive health and immune system.
Yeonhee Pyo, Ki Han Kwon, Yeon Ja Jung
semanticscholar +1 more source