Works matching DE "FERMENTED foods"

Results: 2272

Anti-oxidative effect of Salvia miltiorrhiza Bunge fermented with Shiraia bambusicola Henn. against H<sub>2</sub>O<sub>2</sub>-induced injury in PC12 cells.

Published in:

BMC Complementary Medicine & Therapies, 2025, v. 25, n. 1, p. 1, doi. 10.1186/s12906-025-04956-1

By:

Wang, Qiaona;
Zhu, Canhe;
Song, Zhaoran;
Qiao, Yunfa;
Hu, Yuefeng;
Hu, Liyun;
Li, Shengjie;
Wang, Renlei

Publication type:

Article

Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 9, p. 5102, doi. 10.1002/jsfa.14236

By:

Shi, Feifei;
Zheng, Xinhong;
Liang, Peng;
Guo, Weiling

Publication type:

Article

The Application of Genomics to Food Microbiology Research.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 4, p. 1, doi. 10.16429/j.1009-7848.2025.04.001

By:

ZHAI Qixiao;
ZHANG Chuan

Publication type:

Article

Probiotic yeast Saccharomyces cerevisiae var. boulardii: properties and peculiarities of use in functional foods development.

Published in:

Functional Foods in Health & Disease, 2025, v. 15, n. 5, p. 296, doi. 10.31989/ffhd.v15i5.1482

By:

Manshin, Dmitrii;
Kuntsova, Maria;
Shilenko, Alexey;
Andreeva, Anastasia

Publication type:

Article

Isolation and Characterization of Probiotic Bacteria from Rice, Idli, and Dosa Batter and Their Antimicrobial Activity.

Published in:

Bulletin of Pure & Applied Sciences-Zoology, 2024, v. 43B, p. 567

By:

Masurkar, Snehal;
Shinde, Ajay Kundlik;
Pathade, Girish

Publication type:

Article

Screening and Identification of Lactic Acid Bacteria that Inhibit Streptococcus mutans.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 3, p. 442, doi. 10.16429/j.1009-7848.2025.03.042

By:

ZHU Dequan;
LIU Yi;
ZHU Yumei;
DONG Boyu;
YANG Hui

Publication type:

Article

Unlocking the potential of Metschnikowia pulcherrima: a dive into the genomic and safety characterization of four plant-associated strains.

Published in:

Applied Microbiology & Biotechnology, 2025, v. 109, n. 1, p. 1, doi. 10.1007/s00253-025-13515-0

By:

Larini, Ilaria;
Ferrara, Massimo;
Troiano, Eleonora;
Gatto, Veronica;
Mulè, Giuseppina;
Vitulo, Nicola;
Capozzi, Vittorio;
Salvetti, Elisa;
Felis, Giovanna E.;
Torriani, Sandra

Publication type:

Article

Mining Biosynthetic Gene Clusters of Bacillus subtilis MGE 2012 Using Whole Genome Sequencing.

Published in:

Processes, 2025, v. 13, n. 5, p. 1503, doi. 10.3390/pr13051503

By:

Kim, Jiyoun;
Bashir, Hafiza Hira;
Hwang, Joon;
Moon, Gi-Seong

Publication type:

Article

Analysis of Antioxidant Activity and Volatile Components in Rapeseed Flower-Enriched Persimmon Wine.

Published in:

Foods, 2025, v. 14, n. 10, p. 1804, doi. 10.3390/foods14101804

By:

Li, Zhijie;
Sun, Kaishuo;
Wang, Yanyan;
Yu, Fang;
Liu, Zhiwen

Publication type:

Article

Diversity of Lactiplantibacillus plantarum in Wild Fermented Food Niches.

Published in:

Foods, 2025, v. 14, n. 10, p. 1765, doi. 10.3390/foods14101765

By:

Iarusso, Ilenia;
Mahony, Jennifer;
Pannella, Gianfranco;
Lombardi, Silvia Jane;
Gagliardi, Roberto;
Coppola, Francesca;
Pellegrini, Michela;
Succi, Mariantonietta;
Tremonte, Patrizio

Publication type:

Article

Beneficial Effects of Lactobacillus delbrueckii subsp. lactis N102 and Lactobacillus sakei H1-5 Added as Starter Strains on the Metabolome, Safety and Quality of Dry-Fermented Sausages.

Published in:

Foods, 2025, v. 14, n. 10, p. 1675, doi. 10.3390/foods14101675

By:

Jiao, Yushan;
Cai, Min;
Tang, Wensheng;
Wang, Zhengkai;
Liu, Yingli

Publication type:

Article

Beneficial Effects of Traditional Fermented Soybean Sauce (Kanjang) on Memory Function, Body Water, and Glucose Metabolism: Roles of Gut Microbiota and Neuroinflammation.

Published in:

Nutrients, 2025, v. 17, n. 10, p. 1617, doi. 10.3390/nu17101617

By:

Yue, Yu;
Yang, Hee-Jong;
Li, Chen;
Ryu, Myeong-Seon;
Seo, Ji-Won;
Jeong, Do Youn;
Park, Sunmin

Publication type:

Article

Probiotic Potential of Lactic Acid Bacteria Isolated from Local Foods in Ado-Ekiti, South West Nigeria.

Published in:

Nigerian Journal of Basic & Applied Sciences, 2024, v. 32, n. 1, p. 27, doi. 10.4314/njbas.v32i1.5

By:

Ajayi, A. O.;
Ajenifuja, O. A.

Publication type:

Article

Bioactive Properties of Fermented Beverages: Wine and Beer.

Published in:

Fermentation (Basel), 2025, v. 11, n. 5, p. 234, doi. 10.3390/fermentation11050234

By:

Postigo, Vanesa;
García, Margarita;
Crespo, Julia;
Canonico, Laura;
Comitini, Francesca;
Ciani, Maurizio

Publication type:

Article

固态纯培养设备及技术研究进展.

Published in:

China Brewing, 2025, v. 44, n. 5, p. 1, doi. 10.11882/j.issn.0254-5071.2025.05.001

By:

邱燕翔;
杨闻;
刘会鹏;
洪厚胜

Publication type:

Article

Food Microbiology: Bacteriocins: developing innate immunity for food.

Published in:

Nature Reviews Microbiology, 2005, v. 3, n. 10, p. 777, doi. 10.1038/nrmicro1273

By:

Cotter, Paul D.;
Hill, Colin;
Ross, R. Paul

Publication type:

Article

Fermented dairy products consumption is associated with attenuated cortical bone loss independently of total calcium, protein, and energy intakes in healthy postmenopausal women.

Published in:

Osteoporosis International, 2018, v. 29, n. 8, p. 1771, doi. 10.1007/s00198-018-4535-4

By:

Biver, E.;
Durosier-Izart, C.;
Merminod, F.;
Chevalley, T.;
van Rietbergen, B.;
Ferrari, S.L.;
Rizzoli, R.

Publication type:

Article

Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly.

Published in:

European Food Research & Technology, 2010, v. 231, n. 6, p. 883, doi. 10.1007/s00217-010-1345-0

By:

Paramithiotis, Spiros;
Tsiasiotou, Stefania;
Drosinos, Eleftherios H.

Publication type:

Article

Evaluation of antimicrobial and proteolytic activity of enterococci isolated from fermented products.

Published in:

European Food Research & Technology, 2009, v. 230, n. 1, p. 63, doi. 10.1007/s00217-009-1137-6

By:

Veljovic, Katarina;
Fira, Djordje;
Terzic-Vidojevic, Amarela;
Abriouel, Hikmate;
Galvez, Antonio;
Topisirovic, Ljubisa

Publication type:

Article

Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread.

Published in:

European Food Research & Technology, 2008, v. 226, n. 6, p. 1309

By:

E. Arendt

Publication type:

Article

Red mold fermented products and Alzheimer's disease: a review.

Published in:

Applied Microbiology & Biotechnology, 2011, v. 91, n. 3, p. 461, doi. 10.1007/s00253-011-3413-1

By:

Chun-Lin Lee;
Tzu-Ming Pan

Publication type:

Article

Lactococcal membrane-permeabilizing antimicrobial peptides.

Published in:

Applied Microbiology & Biotechnology, 2010, v. 88, n. 1, p. 1, doi. 10.1007/s00253-010-2764-3

By:

Zendo, Takeshi;
Yoneyama, Fuminori;
Sonomoto, Kenji

Publication type:

Article

Heterologous expression and characterization of CpI, OcpA, and novel serine-type carboxypeptidase OcpB from Aspergillus oryzae.

Published in:

Applied Microbiology & Biotechnology, 2009, v. 85, n. 2, p. 335, doi. 10.1007/s00253-009-2087-4

By:

Morita, Hiroto;
Okamoto, Ayako;
Yamagata, Yohei;
Kusumoto, Ken-ichi;
Koide, Yoshinao;
Ishida, Hiroki;
Takeuchi, Michio

Publication type:

Article

Factors affecting tyramine production in Enterococcus durans IPLA 655.

Published in:

Applied Microbiology & Biotechnology, 2007, v. 73, n. 6, p. 1400, doi. 10.1007/s00253-006-0596-y

By:

Fernández, María;
Linares, Daniel M.;
Rodríguez, Ana;
Alvarez, Miguel A.

Publication type:

Article

Proteolytic systems of lactic acid bacteria.

Published in:

Applied Microbiology & Biotechnology, 2006, v. 71, n. 4, p. 394, doi. 10.1007/s00253-006-0427-1

By:

Savijoki, Kirsi;
Ingmer, Hanne;
Varmanen, Pekka

Publication type:

Article

Rapid identification of target genes for 3-methyl-1-butanol production in Saccharomyces cerevisiae.

Published in:

Applied Microbiology & Biotechnology, 2006, v. 70, n. 2, p. 237, doi. 10.1007/s00253-005-0070-2

By:

Schoondermark-Stolk, Sung A.;
Jansen, Michael;
Veurink, Janine H.;
Verkleij, Arie J.;
Verrips, C. Theo;
Euverink, Gert-Jan W.;
Boonstra, Johannes;
Dijkhuizen, Lubbert

Publication type:

Article

A food-grade delivery system for Lactococcus lactis and evaluation of inducible gene expression.

Published in:

Applied Microbiology & Biotechnology, 2004, v. 65, n. 1, p. 61, doi. 10.1007/s00253-004-1555-0

By:

Simões-Barbosa, A.;
Abreu, H.;
Neto, A. Silva;
Gruss, A.;
Langella, P.

Publication type:

Article

The therapeutic and nutraceutical potential of agmatine, and its enhanced production using Aspergillus oryzae.

Published in:

Amino Acids, 2020, v. 52, n. 2, p. 181, doi. 10.1007/s00726-019-02720-7

By:

Akasaka, Naoki;
Fujiwara, Shinsuke

Publication type:

Article

Iru, a Fermented Product of Parkia Biglobosa, Possesses Significant Hepatoprotective Effect in Wistar Rats During Treatment of Hypercholesterolaemia.

Published in:

Nigerian Journal of Nutritional Sciences, 2024, v. 45, n. 2, p. 77, doi. 10.4314/njns.v45i2.8

By:

Atere, Ayowole Victor;
Oyetayo, Victor Olusegun;
Akinyosoye, Felix Akinsola

Publication type:

Article

苯乳酸在饲料行业中的应用及替抗潜能分析.

Published in:

Feed Research, 2022, v. 45, n. 7, p. 138, doi. 10.13557/j.cnki.issn1002-2813.2022.07.029

By:

蒋刘芽;
周瑞;
朱凯;
王略宇;
吴慧昊;
卢利平;
徐红伟;
臧荣鑫

Publication type:

Article

An in silico Investigation of Anticancer Peptide Candidates in Fermented Food Microbiomes.

Published in:

Experimed, 2023, v. 13, n. 1, p. 64, doi. 10.26650/experimed.1262138

By:

Arikan, Muzaffer

Publication type:

Article

食品低温发酵及其应用.

Published in:

Food Research & Development, 2024, v. 45, n. 15, p. 218, doi. 10.12161/j.issn.1005‐6521.2024.15.029

By:

张浩鹏;
温纪平;
石松业;
耿浩;
黄齐林

Publication type:

Article

微生物代谢组学在发酵食品研究中的应用.

Published in:

Food Research & Development, 2024, v. 45, n. 15, p. 210, doi. 10.12161/j.issn.1005‐6521.2024.15.028

By:

胥鑫钰;
张梦梦;
王啸尘;
王晓丹;
苏静

Publication type:

Article

生物胺降解菌 Staphylococcus xylosus JCM 2418 的特性研究及应用.

Published in:

Food Research & Development, 2023, v. 44, n. 20, p. 191, doi. 10.12161/j.issn.1005-6521.2023.20.026

By:

张杨;
李歆宇;
马新秀;
毕景然;
张公亮;
侯红漫

Publication type:

Article

发酵蔬菜中生物胺控制技术研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 14, p. 219, doi. 10.12161/j.issn.1005-6521.2022.14.028

By:

王馨蕊;
汤回花;
刘毕琴;
陈骏飞;
赵楠;
史巧;
李宏

Publication type:

Article

黑曲霉金属蛋白酶的克隆表达与性质鉴定.

Published in:

Food Research & Development, 2022, v. 43, n. 4, p. 194, doi. 10.12161/j.issn.1005-6521.2022.04.028

By:

冯玮;
宋鹏

Publication type:

Article

黄酒的挥发性风味成分研究进展.

Published in:

Food Research & Development, 2022, v. 43, n. 2, p. 202, doi. 10.12161/j.issn.1005-6521.2022.02.030

By:

李冬琴;
杨萌;
文笑雨;
吴云霞;
王志男;
耿敬章

Publication type:

Article

发酵肉制品中微生物对生物胺形成机理的影响研究.

Published in:

Food Research & Development, 2021, v. 42, n. 8, p. 218, doi. 10.12161/j.issn.1005-6521.2021.08.036

By:

王丹;
孙学颖;
刘建林;
赵丽华;
靳烨

Publication type:

Article

发酵食品微生物多样性分析方法研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 4, p. 220, doi. 10.12161/j.issn.1005-6521.2021.04.038

By:

夏傲喃;
李建华;
林祥娜;
汤晓娟;
刘云国

Publication type:

Article

具有抑菌特性的乳杆菌对食源性病原菌生物被膜形成的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 168, doi. 10.12161/j.issn.1005-6521.2020.22.028

By:

张钰皎;
陈忠军;
满都拉;
孙子羽;
苏杰;
金晶晶;
胡炜东

Publication type:

Article

人参发酵工艺研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 8, p. 205, doi. 10.12161/j.issn.1005-6521.2020.08.034

By:

浦凤玲;
侯萍萍;
张铁华

Publication type:

Article

微生物酵素的研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 2, p. 190, doi. 10.12161/j.issn.1005-6521.2020.02.033

By:

高庆超;
常应九;
马蓉;
邹潇潇;
曹效海;
王树林

Publication type:

Article

Microbial Evaluation of Lafun in Selected Eateries in Abeokuta Metropolis, Nigeria.

Published in:

Nigerian Food Journal, 2017, v. 35, n. 1, p. 38

By:

Shodimu, O. A.;
Babajide, J. M.;
Uzochukwu, S. V. A.;
Afolabi, O. R.;
Sobukola, O. P.

Publication type:

Article

Subchronic Toxicity Evaluation of Dietary Administration of a Fungal Biomass From Rhizomucor pusillus.

Published in:

Journal of Applied Toxicology, 2025, v. 45, n. 3, p. 400, doi. 10.1002/jat.4713

By:

Scaife, Kevin;
Phipps, Kirt R.;
Scalise, Daniella;
Polgár, Olivér

Publication type:

Article

Tempe as superior functional antioxidant food: From biomechanism to future development of soybean-based functional food.

Published in:

Pharmacia (0428-0296), 2024, v. 71, n. 1, p. 1, doi. 10.3897/pharmacia.71.e116748

By:

Surya, Reggie;
Amalia, Nurlinah;
Gunawan, William Ben;
Taslim, Nurpudji Astuti;
Ghafoor, Marwan;
Mayulu, Nelly;
Hardinsyah, Hardinsyah;
Syahputra, Rony Abdi;
Kartawidjajaputra, Felicia;
Rizzo, Gianluca;
Tjandrawinata, Raymond Rubianto;
Subali, Dionysius;
Kurniawan, Rudy;
Nurkolis, Fahrul

Publication type:

Article

Role of microbial dynamics in the fermentation process of Ethiopia traditional food: Kocho.

Published in:

Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1840007

By:

Dekeba Tafa, Kenenisa;
Abera Asfaw, Worku;
Yildiz, Fatih

Publication type:

Article

Changes induced by soaking period on the physical properties of maize in the production of Ogi.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1323571

By:

Bolaji, O.T.;
Awonorin, S.O.;
Shittu, T.A.;
Sanni, L.O.;
Yildiz, Fatih

Publication type:

Article

Proximate and amino acids composition of Monascus fermented products with potential as functional feed ingredients.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1295767

By:

Abdul Manan, Musaalbakri;
Samat, Noraini;
Kasran, Madzlan;
Hassan, Hadijah;
González-Redondo, Pedro

Publication type:

Article

Bioactive compounds and antioxidant activity in three types of Korean watery kimchi.

Published in:

Applied Biological Chemistry, 2024, v. 67, n. 1, p. 1, doi. 10.1186/s13765-023-00855-6

By:

Park, Hyosun;
Kim, Suna;
Kim, Jaecheol;
Lee, KyeongJin;
Moon, BoKyung

Publication type:

Article

Investigation of cgrA and cyp51A gene alternations in Aspergillus fumigatus strains exposed to kombucha fermented tea.

Published in:

Current Medical Mycology, 2019, v. 5, n. 3, p. 36, doi. 10.18502/cmm.5.3.1745

By:

Nazemi, Ladan;
Hashemi, Seyed Jamal;
Ghazvini, Roshanak Daie;
Saeedi, Mina;
Khodavaisy, Sadegh;
Barac, Aleksandra;
Modiri, Mona;
Dana, Maryam Akbari;
shahrabadi, Zahra Zare;
Rezaie, Sassan

Publication type:

Article