Works matching Food fermentation

Results: 5000

Food Waste Fermentation Liquid as a Supplementary Carbon Source for Enhanced Biological Nitrogen Removal from Rural Wastewater.

Published in:

Water (20734441), 2024, v. 16, n. 22, p. 3191, doi. 10.3390/w16223191

By:

Zhang, Yanju;
Su, Yu;
Wang, Feng;
Feng, Leiyu;
Wang, Xiaojuan;
Mustafa, Ahmed M.

Publication type:

Article

Metagenomics reveals the habitat specificity of biosynthetic potential of secondary metabolites in global food fermentations.

Published in:

Microbiome, 2023, v. 11, n. 1, p. 1, doi. 10.1186/s40168-023-01536-8

By:

Du, Rubing;
Xiong, Wu;
Xu, Lei;
Xu, Yan;
Wu, Qun

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

Economic Assessment of Bioethanol Recovery Using Membrane Distillation for Food Waste Fermentation.

Published in:

Bioengineering (Basel), 2020, v. 7, n. 1, p. 1, doi. 10.3390/bioengineering7010015

By:

Noor Intan Shafinas Muhammad;
Rosentrater, Kurt A.

Publication type:

Article

Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.684730

By:

Adesulu-Dahunsi, Adekemi Titilayo;
Dahunsi, Samuel Olatunde;
Ajayeoba, Titilayo Adenike

Publication type:

Article

A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective.

Published in:

Foods, 2024, v. 13, n. 16, p. 2534, doi. 10.3390/foods13162534

By:

Han, Dong;
Yang, Yunsong;
Guo, Zhantong;
Dai, Shuwen;
Jiang, Mingchao;
Zhu, Yuanyuan;
Wang, Yuqin;
Yu, Zhen;
Wang, Ke;
Rong, Chunchi;
Yu, Yongjian

Publication type:

Article

Uncultured Microorganisms and Their Functions in the Fermentation Systems of Traditional Chinese Fermented Foods.

Published in:

Foods, 2023, v. 12, n. 14, p. 2691, doi. 10.3390/foods12142691

By:

Wang, Jiaxuan;
Hao, Shuyue;
Ren, Qing

Publication type:

Article

Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation.

Published in:

Foods, 2022, v. 11, n. 2, p. 169, doi. 10.3390/foods11020169

By:

Yu, Dajun;
O'Hair, Joshua;
Poe, Nicholas;
Jin, Qing;
Pinton, Sophia;
He, Yanhong;
Huang, Haibo

Publication type:

Article

Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota.

Published in:

Foods, 2021, v. 10, n. 11, p. 2861, doi. 10.3390/foods10112861

By:

Mannaa, Mohamed;
Han, Gil;
Seo, Young-Su;
Park, Inmyoung

Publication type:

Article

The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions.

Published in:

Foods, 2020, v. 9, n. 8, p. 1133, doi. 10.3390/foods9081133

By:

Ribeiro, Ana C.;
Lemos, Álvaro T.;
Lopes, Rita P.;
Mota, Maria J.;
Inácio, Rita S.;
Gomes, Ana M. P.;
Sousa, Sérgio;
Delgadillo, Ivonne;
Saraiva, Jorge A.

Publication type:

Article

Enhanced hydrogen production from food waste dark fermentation by potassium ferrate pretreatment.

Published in:

Environmental Science & Pollution Research, 2020, v. 27, n. 15, p. 18145, doi. 10.1007/s11356-020-08207-3

By:

Kuang, Yan;
Zhao, Jianwei;
Gao, Ying;
Lu, Chenggang;
Luo, Siyi;
Sun, Yinjie;
Zhang, Dalei

Publication type:

Article

Effect of Exogenous Inoculation on Dark Fermentation of Food Waste Priorly Stored in Lactic Acid Fermentation.

Published in:

Recycling (MDPI AG), 2025, v. 10, n. 1, p. 11, doi. 10.3390/recycling10010011

By:

Roslan, Eqwan;
Mohamed, Hassan;
Abu Hassan, Saiful Hasmady;
Carrere, Hélène;
Trably, Eric

Publication type:

Article

Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 3, p. 1902, doi. 10.1111/1541-4337.13135

By:

Chen, Liangqiang;
Wang, Guozheng;
Teng, Mengjing;
Wang, Li;
Yang, Fan;
Jin, Guangyuan;
Du, Hai;
Xu, Yan

Publication type:

Article

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 6, p. 3825, doi. 10.1111/1541-4337.12651

By:

Chai, Kong Fei;
Voo, Amanda Ying Hui;
Chen, Wei Ning

Publication type:

Article

Reclaiming the Rotten: Understanding Food Fermentation in the Neolithic and Beyond.

Published in:

Environmental Archaeology, 2022, v. 27, n. 1, p. 111, doi. 10.1080/14614103.2018.1563374

By:

Sibbesson, Emilie

Publication type:

Article

Solid-state co-culture fermentation of simulated food waste with filamentous fungi for production of bio-pigments.

Published in:

Applied Microbiology & Biotechnology, 2022, v. 106, n. 11, p. 4029, doi. 10.1007/s00253-022-11984-1

By:

Troiano, Derek;
Orsat, Valérie;
Dumont, Marie-Josée

Publication type:

Article

Mechanism and Effect of Amino Acids on Lactic Acid Production in Acidic Fermentation of Food Waste.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 179, doi. 10.3390/fermentation10040179

By:

Zhou, Yan;
Zhang, Xuedong;
Wang, Yue;
Liu, Hongbo

Publication type:

Article

Traditional and New Microorganisms in Lactic Acid Fermentation of Food.

Published in:

Fermentation (Basel), 2023, v. 9, n. 12, p. 1019, doi. 10.3390/fermentation9121019

By:

Sionek, Barbara;
Szydłowska, Aleksandra;
Küçükgöz, Kübra;
Kołożyn-Krajewska, Danuta

Publication type:

Article

Hydrolase Production via Food Waste Fermentation and Its Application to Enhance Anaerobic Digestion of Sewage Sludge.

Published in:

Fermentation (Basel), 2023, v. 9, n. 6, p. 526, doi. 10.3390/fermentation9060526

By:

Zhang, Xuedong;
Wang, Ganghui;
Dong, Jian;
Chen, Min;
He, Yanhua;
Liu, He;
Li, Yajie;
Liu, Hongbo

Publication type:

Article

Potential and Restrictions of Food-Waste Valorization through Fermentation Processes.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 274, doi. 10.3390/fermentation9030274

By:

Ortiz-Sanchez, Mariana;
Inocencio-García, Pablo-José;
Alzate-Ramírez, Andrés Felipe;
Alzate, Carlos Ariel Cardona

Publication type:

Article

Production of Value-Added Products as Food Ingredients via Microbial Fermentation.

Published in:

Processes, 2023, v. 11, n. 6, p. 1715, doi. 10.3390/pr11061715

By:

Iram, Attia;
Ozcan, Ali;
Turhan, Irfan;
Demirci, Ali

Publication type:

Article

Oriented Fermentation of Food Waste towards High-Value Products: A Review.

Published in:

Energies (19961073), 2020, v. 13, n. 21, p. 5638, doi. 10.3390/en13215638

By:

Wang, Qiao;
Li, Huan;
Feng, Kai;
Liu, Jianguo

Publication type:

Article

An overview of fermentation in the food industry - looking back from a new perspective.

Published in:

Bioresources & Bioprocessing, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s40643-023-00702-y

By:

Siddiqui, Shahida Anusha;
Erol, Zeki;
Rugji, Jerina;
Taşçı, Fulya;
Kahraman, Hatice Ahu;
Toppi, Valeria;
Musa, Laura;
Di Giacinto, Giacomo;
Bahmid, Nur Alim;
Mehdizadeh, Mohammad;
Castro-Muñoz, Roberto

Publication type:

Article

Acid stress responses of Lactobacillus amylovorus and Candida kefyr isolated from fermented sorghum gruel and their application in food fermentation.

Published in:

Canadian Journal of Microbiology, 2022, v. 68, n. 4, p. 269, doi. 10.1139/cjm-2021-0118

By:

Adewara, O.A.;
Ogunbanwo, S.T.

Publication type:

Article

Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased l-lysine content, elimination of indigestible sugars, and improved flavour.

Published in:

Microbial Cell Factories, 2021, v. 20, n. 1, p. 1, doi. 10.1186/s12934-021-01595-2

By:

Tangyu, Muzi;
Fritz, Michel;
Aragao-Börner, Rosa;
Ye, Lijuan;
Bogicevic, Biljana;
Bolten, Christoph J.;
Wittmann, Christoph

Publication type:

Article

Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities.

Published in:

Foods, 2025, v. 14, n. 1, p. 114, doi. 10.3390/foods14010114

By:

Praveen, Mallari;
Brogi, Simone

Publication type:

Article

Enzymes in Food Industry: Fermentation Process, Properties, Rational Design, and Applications.

Published in:

Foods, 2024, v. 13, n. 19, p. 3196, doi. 10.3390/foods13193196

By:

Zhao, Jingming;
Liu, Fufeng

Publication type:

Article

Identifying Variables Influencing Traditional Food Solid-State Fermentation by Statistical Modeling.

Published in:

Foods, 2024, v. 13, n. 9, p. 1317, doi. 10.3390/foods13091317

By:

Jin, Guangyuan;
Boeschoten, Sjoerd;
Hageman, Jos;
Zhu, Yang;
Wijffels, René;
Rinzema, Arjen;
Xu, Yan

Publication type:

Article

Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation.

Published in:

Foods, 2023, v. 12, n. 3, p. 673, doi. 10.3390/foods12030673

By:

Mudoor Sooresh, Maanasa;
Willing, Benjamin P.;
Bourrie, Benjamin C. T.

Publication type:

Article

Selection and Characterization of Two Probiotic Lactic Acid Bacteria Strains to be used as Starter and Protective Cultures for Food Fermentations.

Published in:

Journal of Pure & Applied Microbiology, 2018, v. 12, n. 3, p. 1499, doi. 10.22207/JPAM.12.3.55

By:

Reda, Fifi M.;
Hussein, Basma M.;
Enan, Gamal

Publication type:

Article

Thiopseudomonas acetoxidans sp. nov., an aerobic acetic and butyric acids oxidizer isolated from anaerobic fermentation liquid of food waste.

Published in:

Antonie van Leeuwenhoek, 2024, v. 117, n. 1, p. 1, doi. 10.1007/s10482-024-01932-6

By:

An, Miaomiao;
Liang, Ruina;
Lu, Yanjuan;
Li, Xiaoxu;
Zhao, Guozhu

Publication type:

Article

Complete mitochondrial genome sequence of the food fermentation fungus, Aspergillus luchuensis.

Published in:

Mitochondrial DNA: Resources, 2019, v. 4, n. 1, p. 945, doi. 10.1080/23802359.2018.1547160

By:

Park, Jongsun;
Kwon, Woochan;
Zhu, Bohan;
Mageswari, Anbazhagan;
Heo, In-Beom;
Han, Kap-Hoon;
Hong, Seung-Beom

Publication type:

Article

Fermentation Technology: Harnessing Microbial Magic for Food, Fuel, and Beyond.

Published in:

International Journal of Pharmaceutical, Chemical & Biological Sciences, 2023, v. 13, n. 4, p. 1

By:

Wong, Vincent

Publication type:

Article

Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review.

Published in:

Sustainability (2071-1050), 2024, v. 16, n. 7, p. 2757, doi. 10.3390/su16072757

By:

Krzyżostan, Monika;
Wawrzyńczak, Agata;
Nowak, Izabela

Publication type:

Article

Biological Characteristics of Trehalose and Its Protective Effect on Food Fermentation Starters during Lyophilization.

Published in:

Agricultural Biotechnology (2164-4993), 2023, v. 12, n. 4, p. 45, doi. 10.19759/j.cnki.2164-4993.2023.04.011

By:

Yuhong YANG;
Yangdi ZHANG

Publication type:

Article

Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments.

Published in:

Fermentation (Basel), 2025, v. 11, n. 1, p. 15, doi. 10.3390/fermentation11010015

By:

Sawant, Shailesh S.;
Park, Hye-Young;
Sim, Eun-Young;
Kim, Hong-Sik;
Choi, Hye-Sun

Publication type:

Article

Acidogenic Fermentation of Food Waste for the Production of Short-Chain Fatty Acids: The Impact of Inoculum Type and Inoculum Heat Pretreatment.

Published in:

Fermentation (Basel), 2024, v. 10, n. 3, p. 162, doi. 10.3390/fermentation10030162

By:

Jodhani, Sharli;
Sebastian, Joseph;
Lee, Jangho;
Venkiteshwaran, Kaushik;
Lee, Hyung-Sool;
Singh, Virender;
Ormeci, Banu;
Hussain, Abid

Publication type:

Article

Cereal Grain Arabinoxylans: Processing Effects and Structural Changes during Food and Beverage Fermentations †.

Published in:

Fermentation (Basel), 2023, v. 9, n. 10, p. 914, doi. 10.3390/fermentation9100914

By:

Tse, Tianbo;
Schendel, Rachel R.

Publication type:

Article

New Insights on Low-Temperature Fermentation for Food.

Published in:

Fermentation (Basel), 2023, v. 9, n. 5, p. 477, doi. 10.3390/fermentation9050477

By:

Liang, Chen;
Liu, Ling-Xiao;
Liu, Jun;
Aihaiti, Aihemaitijiang;
Tang, Xiao-Juan;
Liu, Yun-Guo

Publication type:

Article

Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review.

Published in:

Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020063

By:

Samtiya, Mrinal;
Aluko, Rotimi E.;
Puniya, Anil Kumar;
Dhewa, Tejpal

Publication type:

Article

响应面法优化餐厨垃圾和牛粪混合两相厌氧发酵酸化条件.

Published in:

Journal of Agro-Environment Science, 2019, v. 38, n. 8, p. 1786, doi. 10.11654/jaes.2019-0371

By:

刘金力;
洪秀杰;
白岩;
毕少杰;
杨宏志;
王彦杰

Publication type:

Article

The Utilisation of Acrylamide by Selected Microorganisms Used for Fermentation of Food.

Published in:

Toxics, 2021, v. 9, n. 11, p. 295, doi. 10.3390/toxics9110295

By:

Petka, Katarzyna;
Wajda, Łukasz;
Duda-Chodak, Aleksandra

Publication type:

Article

Fermentation, Effects on Food Properties (2012).

Published in:

2013

By:

Ustunol, Z.

Publication type:

Book Review

Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries.

Published in:

Ciência Rural, 2020, v. 50, n. 4, p. 1, doi. 10.1590/0103-8478cr20190857

By:

Shirahigue, Ligianne Din;
Ceccato-Antonini, Sandra Regina

Publication type:

Article

Editorial: Biotechnological Applications of Yeasts in Beverages and Food: From Fermentation to Innovation.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.970418

By:

Mendoza, Lucía M.;
Gabriela Merín, María;
Belloch, Carmela

Publication type:

Article

Biochemical and genomic identification of novel thermophilic Bacillus licheniformis strains YNPl-TSU, YNP2-TSU, and YNP3-TSU with potential in 2,3-butanediol production from non-sterile food waste fermentation.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 129, p. 34, doi. 10.1016/j.fbp.2021.07.003

By:

Joshua A. OHair;
Qing Jin;
Hui Li;
Dajun Yu;
Yanhong He;
Thapa, Santosh;
Bhatti, Sarabjit;
Haibo Huang;
Suping Zhou

Publication type:

Article

β-Glucosidase Activity of Lactiplantibacillus plantarum : A Key Player in Food Fermentation and Human Health.

Published in:

Foods, 2025, v. 14, n. 9, p. 1451, doi. 10.3390/foods14091451

By:

Paventi, Gianluca;
Di Martino, Catello;
Coppola, Francesca;
Iorizzo, Massimo

Publication type:

Article

Effect of Non- Saccharomyces Yeasts Derived from Traditional Fermented Foods on Beer Fermentation Characteristics and Flavor Profiles.

Published in:

Foods, 2025, v. 14, n. 8, p. 1395, doi. 10.3390/foods14081395

By:

Ma, Yanlin;
Liu, Liangyu;
Hu, Guanhui;
Wang, Shuyi;
Shan, Lei;
Chen, Jingyu

Publication type:

Article

Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey.

Published in:

Foods, 2023, v. 12, n. 22, p. 4099, doi. 10.3390/foods12224099

By:

Raak, Norbert;
Mangieri, Nicola;
Foschino, Roberto;
Corredig, Milena

Publication type:

Article

Analysis of Volatile Compounds during Food Fermentation.

Published in:

Foods, 2023, v. 12, n. 19, p. 3635, doi. 10.3390/foods12193635

By:

Vázquez-Araújo, Laura

Publication type:

Article