Works matching Fermented foods

Results: 4854

Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products.

Published in:

Journal of Applied Microbiology, 2015, v. 119, n. 3, p. 797, doi. 10.1111/jam.12875

By:

Ogunremi, O.R.;
Sanni, A.I.;
Agrawal, R.

Publication type:

Article

Metagenomic Insights into the Microbiome and Resistance Genes of Traditional Fermented Foods in Arabia.

Published in:

Foods, 2023, v. 12, n. 18, p. 3342, doi. 10.3390/foods12183342

By:

Yasir, Muhammad;
Alkhaldy, Areej A.;
Soliman, Samah Abdullah;
Turkistani, Safaa A.;
Azhar, Esam I.

Publication type:

Article

Nineteen-year trends in fermented food consumption and sodium intake from fermented foods for Korean adults from 1998 to 2016.

Published in:

2020

By:

Kim, Sang Young;
Freeland-Graves, Jeanne H;
Kim, Hyun Ja

Publication type:

journal article

Detection and Safety Analysis of Biogenic Amines in Several Fermented Foods.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 7, p. 236, doi. 10.13982/j.mfst.1673-9078.2024.7.0939

By:

ZENG Xin'an;
YAN Bing;
LI Xiaoqing;
WANG Langhong;
HAN Zhong;
LI Jian

Publication type:

Article

Ethnic fermented foods of the world: an overview.

Published in:

Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00254-2

By:

Lee, Cherl-Ho;
Ahn, Junyoung;
Son, Hong-Seok

Publication type:

Article

The periodic table of fermented foods: limitations and opportunities.

Published in:

Applied Microbiology & Biotechnology, 2022, v. 106, n. 8, p. 2815, doi. 10.1007/s00253-022-11909-y

By:

Gänzle, Michael

Publication type:

Article

产酯酵母在发酵食品中的应用研究进展.

Published in:

China Brewing, 2023, v. 42, n. 1, p. 15, doi. 10.11882/j.issn.0254-5071.2023.01.003

By:

袁海珊;
刘功良;
白卫东;
肖更生;
梁景龙

Publication type:

Article

传统发酵食品不良风味调控研究进展.

Published in:

China Brewing, 2022, v. 41, n. 12, p. 15, doi. 10.11882/j.issn.0254-5071.2022.12.003

By:

辛易燃;
武俊瑞;
安飞宇;
薛瑞霞;
曹恺欣;
乌日娜

Publication type:

Article

高通量测序技术在传统发酵食品微生物群落中的应用研究.

Published in:

China Brewing, 2021, v. 40, n. 5, p. 1, doi. 10.11882/j.issn.0254-5071.2021.05.001

By:

夏梦雷;
杨帆;
陆僧;
王朝;
郑宇;
王敏

Publication type:

Article

宏基因组测序技术在传统酿造食品微生物群落分析中应用研究进展.

Published in:

China Brewing, 2020, v. 39, n. 5, p. 1, doi. 10.11882/j.issn.0254-5071.2020.05.001

By:

高航;
张欣;
赵燕;
王文平;
续丹丹;
王鹏

Publication type:

Article

高效液相色谱法测定红曲发酵食品中洛伐他汀的研究.

Published in:

China Brewing, 2020, v. 39, n. 5, p. 193, doi. 10.11882/j.issn.0254-5071.2020.05.037

By:

张星星;
毛清黎;
孙俊;
周念波;
钟小丹;
吴季勤;
颜泽;
陶鑫;
张洁

Publication type:

Article

Effect of Quorum Sensing System on Fermented Foods.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 12, p. 375, doi. 10.16429/j.1009-7848.2023.12.037

By:

Jin Bo;
Qiao Ruifang;
Zhang Jing;
Zhen Wenjing;
Gu Yue

Publication type:

Article

Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions.

Published in:

Fermentation (Basel), 2025, v. 11, n. 6, p. 300, doi. 10.3390/fermentation11060300

By:

Singh, Akanksha;
Kumar, Sanjay

Publication type:

Article

Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential.

Published in:

Fermentation (Basel), 2024, v. 10, n. 7, p. 345, doi. 10.3390/fermentation10070345

By:

Bae, Sung-Eun;
Bae, Sungmin;
Park, Sung Jin;
Lee, Pomjoo;
Hyun, Chang-Gu

Publication type:

Article

High Prevalence of Antibiotic Resistance in Traditionally Fermented Foods as a Critical Risk Factor for Host Gut Antibiotic Resistome.

Published in:

Microorganisms, 2024, v. 12, n. 7, p. 1433, doi. 10.3390/microorganisms12071433

By:

Li, Yutong;
Fu, Siying;
Klein, Matthias S.;
Wang, Hua

Publication type:

Article

Traditional Fermented Foods and Beverages from around the World and Their Health Benefits.

Published in:

Microorganisms, 2022, v. 10, n. 6, p. 1151, doi. 10.3390/microorganisms10061151

By:

Cuamatzin-García, Leonel;
Rodríguez-Rugarcía, Paola;
El-Kassis, Elie Girgis;
Galicia, Georgina;
Meza-Jiménez, María de Lourdes;
Baños-Lara, Ma. del Rocío;
Zaragoza-Maldonado, Diego Salatiel;
Pérez-Armendáriz, Beatriz

Publication type:

Article

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods.

Published in:

Microorganisms, 2021, v. 9, n. 2, p. 349, doi. 10.3390/microorganisms9020349

By:

Garcia-Gonzalez, Natalia;
Battista, Natalia;
Prete, Roberta;
Corsetti, Aldo;
Randazzo, Cinzia Lucia

Publication type:

Article

Association Between Fermented Food Consumption and Sleep Quality Under Psychological Stress: Prospective Cohort Study.

Published in:

Food Science & Nutrition, 2025, v. 13, n. 7, p. 1, doi. 10.1002/fsn3.70537

By:

Dobielska, Maria;
Bartosik, Natalia;
Olczyk, Ksawery;
Suława, Adrian;
Litwin, Mateusz;
Parys, Jakub;
Karbownik, Michał Seweryn

Publication type:

Article

Effects of simultaneous intake of dietary fermented foods and processed meat products on the risk of colorectal cancer.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 11, p. 9511, doi. 10.1002/fsn3.4470

By:

Lee, Da Young;
Lee, Seung Yun;
Jeong, Jae Won;
Kim, Jae Hyeon;
Yun, Seung Hyeon;
Lee, Juhyun;
Mariano, Ermie;
Hur, Sun Jin

Publication type:

Article

Research progress on the fibrinolytic enzymes produced from traditional fermented foods.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 10, p. 5675, doi. 10.1002/fsn3.3601

By:

Wang, Panpan;
Peng, Cuiying;
Xie, Xiaomei;
Deng, Xiongwei;
Weng, Meizhi

Publication type:

Article

Fermented Dairy Food Intake and Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis.

Published in:

Frontiers in Oncology, 2022, v. 12, p. 1, doi. 10.3389/fonc.2022.812679

By:

Liang, Zhi;
Song, Xiaobiao;
Hu, Jiang;
Wu, Riga;
Li, Pengda;
Dong, Zhenyu;
Liang, Lu;
Wang, Jijun

Publication type:

Article

Health Benefits of Probiotics from Fermented Foods in Bangladesh.

Published in:

ASA University Review, 2018, v. 12, n. 2, p. 99

By:

Irin, Tanzira;
Nur, Farjahan;
Begum, Kohinur

Publication type:

Article

Relationship Between Fermented Food Consumption Patterns, hs-CRP, and Chronic Diseases Among Middle-Aged Koreans: Data from the 2015–2018 Korea National Health and Nutrition Examination.

Published in:

Nutrients, 2025, v. 17, n. 8, p. 1343, doi. 10.3390/nu17081343

By:

On, Sori;
Na, Woori;
Sohn, Cheongmin

Publication type:

Article

Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 4, p. 1, doi. 10.1111/1541-4337.13388

By:

Jin, Ritian;
Song, Jing;
Liu, Chang;
Lin, Rong;
Liang, Duo;
Aweya, Jude Juventus;
Weng, Wuyin;
Zhu, Longji;
Shang, Jiaqi;
Yang, Shen

Publication type:

Article

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 4, p. 2773, doi. 10.1111/1541-4337.13162

By:

An, Feiyu;
Wu, Junrui;
Feng, Yunzi;
Pan, Guoyang;
Ma, Yuanyuan;
Jiang, Jinhui;
Yang, Xuemeng;
Xue, Ruixia;
Wu, Rina;
Zhao, Mouming

Publication type:

Article

Mycotoxins in soybean‐based foods fermented with filamentous fungi: Occurrence and preventive strategies.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 6, p. 5131, doi. 10.1111/1541-4337.13032

By:

Tian, Fei;
Woo, So Young;
Lee, Sang Yoo;
Park, Su Been;
Im, Ju Hee;
Chun, Hyang Sook

Publication type:

Article

Advantages and disadvantages of non‐starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 2, p. 1537, doi. 10.1111/1541-4337.12897

By:

Grujović, Mirjana Ž.;
Mladenović, Katarina G.;
Semedo‐Lemsaddek, Teresa;
Laranjo, Marta;
Stefanović, Olgica D.;
Kocić‐Tanackov, Sunčica D.

Publication type:

Article

Fermented foods in a global age: East meets West.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 1, p. 184, doi. 10.1111/1541-4337.12520

By:

Tamang, Jyoti Prakash;
Cotter, Paul D.;
Endo, Akihito;
Han, Nam Soo;
Kort, Remco;
Liu, Shao Quan;
Mayo, Baltasar;
Westerik, Nieke;
Hutkins, Robert

Publication type:

Article

Advancing Fermented Food Products: Exploring Bioprocess Technologies and Overcoming Challenges.

Published in:

Food & Bioprocess Technology, 2024, v. 17, n. 11, p. 3461, doi. 10.1007/s11947-023-03287-8

By:

B, Sudarsini;
C, Venkateswarulu T.;
S, Krupanidhi;
B, Sumalatha;
M, Indira

Publication type:

Article

A comprehensive assessment of the antimicrobial and immunomodulatory effects of frequently consumed fermented foods: insights in the management of COVID-19.

Published in:

Journal of Applied Microbiology, 2023, v. 134, n. 1, p. 1, doi. 10.1093/jambio/lxac034

By:

Dhar, Rinita;
Chakraborty, Megha;
Dutta, Tapan K

Publication type:

Article

"Ethno‐microbiology" of ethnic Indian fermented foods and alcoholic beverages.

Published in:: 2022
Publication type:: Literature Review

Probiotic properties of yeasts in traditional fermented foods and beverages.

Published in:

2022

By:

Tamang, Jyoti Prakash;
Lama, Sonam

Publication type:

Literature Review

Preventive and therapeutic aspects of fermented foods.

Published in:

2022

By:

Baruah, Rwivoo;
Ray, Mousumi;
Halami, Prakash M.

Publication type:

Literature Review

Volatile flavour components, microbiota and their correlations in different sufu, a Chinese fermented soybean food.

Published in:

Journal of Applied Microbiology, 2018, v. 125, n. 6, p. 1761, doi. 10.1111/jam.14078

By:

Xie, C.;
Zeng, H.;
Wang, C.;
Qin, L.;
Xu, Z.

Publication type:

Article

Phenotypic expression, molecular characterization and transferability of erythromycin resistance genes in Enterococcus spp. isolated from naturally fermented food.

Published in:

Journal of Applied Microbiology, 2014, v. 116, n. 3, p. 689, doi. 10.1111/jam.12386

By:

Thumu, S.C.R.;
Halami, P.M.

Publication type:

Article

FERMENTED FOODS AND ALLERGY PROTECTION: LESSONS FROM RURAL COMMUNITIES.

Published in:

Current Allergy & Clinical Immunology, 2024, v. 37, n. 2, p. 74

By:

de Waal, Pieter;
van Niekerk, Evette

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

Knowledge and consumption frequency of probiotics and fermented foods in elite volleyball players-A pilot study.

Published in:

Journal of Research in Pharmacy, 2023, v. 27, n. 2, p. 519, doi. 10.29228/jrp.334

By:

SEVİM, Yonca;
ONUR ÖZTÜRK, Hande Nur;
ERGÜN, Metin

Publication type:

Article

THE OCCURRENCE OF YEASTS AND FUNCTIONAL PROPERTIES OF INDONESIAN ETHNIC FERMENTED FOODS AND BEVERAGES.

Published in:

Scientific Papers. Series D. Animal Science, 2017, v. 60, p. 303

By:

BALIA, Roostita L.;
UTAMA, Gemilang L.

Publication type:

Article

Bio-Prospecting Locally Relevant Industrial Yeast Strains from Fermented Carbohydrate-Rich Food Waste from Nigeria.

Published in:

Iraqi Journal of Science, 2025, v. 66, n. 1, p. 90, doi. 10.24996/ijs.2025.66.1.8

By:

Kazeem, Muinat Olanike;
Olabamiji, Samson Oluwatosin;
Ajijolakewu, Kamoldeen A.;
Hafid, Halimatun Saadiah

Publication type:

Article

Fermented foods: Availability, cost, ingredients, nutritional content and on‐pack claims.

Published in:

Journal of Human Nutrition & Dietetics, 2022, v. 35, n. 2, p. 396, doi. 10.1111/jhn.12905

By:

Whelan, Kevin;
Jones, Nicola

Publication type:

Article

Traditional fermented foods of Nigeria: microbiological safety and health benefits.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 4246, doi. 10.1007/s11694-024-02490-1

By:

Ndudi, Winifred;
Edo, Great Iruoghene;
Samuel, Princess Oghenekeno;
Jikah, Agatha Ngukuran;
Opiti, Raphael Ajiri;
Ainyanbhor, Irene Ebosereme;
Essaghah, Arthur Efeoghene Athan;
Ekokotu, Helen Avuokerie;
Oghroro, Ephraim Alex Evi;
Agbo, Joy Johnson

Publication type:

Article

Fermented means beneficial – fermented foods as support for the metabolism of children and adolescents?

Published in:

2025

By:

Kolniak-Ostek, Joanna

Publication type:

Editorial

Evaluation of Microbial Quality and Mycotoxin Residues Associated with Production of 'Kati' - A Nigerian Fermented Cereal Food.

Published in:

Journal of Agroalimentary Processes & Technologies, 2022, v. 28, n. 1, p. 35

By:

Gabriel, Paul Oladimeji;
Ogidi, Clement Olusola;
Adetimehin, Aderonke Mary;
Akinyele, Bamidele Juliet

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

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

Evaluation of antibacterial potential of biosurfactant produced by surfactin-producing Bacillus isolated from selected Malaysian fermented foods.

Published in:

Food Biotechnology, 2020, v. 34, n. 1, p. 1, doi. 10.1080/08905436.2019.1710843

By:

Mohd Isa, Mohd Hafez;
Shamsudin, Nur Hashimah;
Al-Shorgani, Najeeb Kaid Nasser;
Alsharjabi, Fahd Abdelhameed;
Kalil, Mohd Sahaid

Publication type:

Article

Isolation and Characterizations of Histamine- and Tyramine-Producing Strains Isolated from Fermented Soybean Food: Soy Sauce and Soybean Paste.

Published in:

Foods, 2025, v. 14, n. 14, p. 2407, doi. 10.3390/foods14142407

By:

Zhang, Xiao;
Li, Sihao;
Liu, Heng;
Wongta, Anurak;
Xu, Zhenlin;
Zhou, Kai;
Hongsibsong, Surat

Publication type:

Article

Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation.

Published in:

Foods, 2025, v. 14, n. 2, p. 244, doi. 10.3390/foods14020244

By:

Suwannasom, Nittiya;
Siriphap, Achiraya;
Japa, Ornampai;
Thephinlap, Chonthida;
Thepmalee, Chutamas;
Khoothiam, Krissana

Publication type:

Article

Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges.

Published in:

Foods, 2025, v. 14, n. 2, p. 216, doi. 10.3390/foods14020216

By:

Yao, Zihan;
Xie, Ting;
Deng, Hongjie;
Xiao, Shuzhi;
Yang, Tao

Publication type:

Article