Works matching Fermented foods

Results: 4761

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

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

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

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

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

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

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

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

Two sides of the same coin: Meta-analysis uncovered the potential benefits and risks of traditional fermented foods at a large geographical scale.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1045096

By:

Meng Xu;
Shunyong Su;
Zeng Zhang;
Shuaiming Jiang;
Jiachao Zhang;
Yanqing Xu;
Xiaosong Hu

Publication type:

Article

Microorganisms present in artisanal fermented food from South America.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.941866

By:

Jimenez, Maria Eugenia;
O'Donovan, Ciara M.;
de Ullivarri, Miguel Fernandez;
Cotter, Paul D.

Publication type:

Article

Prebiotics enhance persistence of fermented-food associated bacteria in in vitro cultivated fecal microbial communities.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.908506

By:

Christensen, Chloe M.;
Car Reen Kok;
Auchtung, Jennifer M.;
Hutkins, Robert

Publication type:

Article

Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.794503

By:

Hor, Papan Kumar;
Pal, Shilpee;
Mondal, Joy;
Halder, Suman Kumar;
Ghosh, Kuntal;
Santra, Sourav;
Ray, Mousumi;
Goswami, Debabrata;
Chakrabarti, Sudipta;
Singh, Somnath;
Dwivedi, Sanjai K.;
Takó, Miklós;
Bera, Debabrata;
Mondal, Keshab Chandra

Publication type:

Article

Editorial: Genomics and Metabolomics of Microbes in Fermented Food.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.892726

By:

Barooah, Madhumita;
Joshi, Santa Ram;
Bahar, Bojlul

Publication type:

Article

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.845166

By:

Skowron, Krzysztof;
Budzyńska, Anna;
Grudlewska-Buda, Katarzyna;
Wiktorczyk-Kapischke, Natalia;
Andrzejewska, Małgorzata;
Wałecka-Zacharska, Ewa;
Gospodarek-Komkowska, Eugenia

Publication type:

Article

Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.759708

By:

Chan, Miin;
Liu, Di;
Wu, Yingying;
Yang, Fan;
Howell, Kate

Publication type:

Article

PRODUCTION OF ANTIHYPERTENSIVE BIOACTIVE PEPTIDES IN FERMENTED FOOD BY LACTIC ACID BACTERIA -- A REVIEW.

Published in:

Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 4, p. 29, doi. 10.34302/2019.11.4.3

By:

Rubak, Yuliana Tandi;
Nuraida, Lilis;
Iswantini, Dyah;
Prangdimurti, Endang

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

Impact of Fermented Foods on Human Cognitive Function--A Review of Outcome of Clinical Trials.

Published in:

Scientia Pharmaceutica, 2018, v. 86, n. 2, p. 1, doi. 10.3390/scipharm86020022

By:

Sivamaruthi, Bhagavathi Sundaram;
Kesika, Periyanaina;
Chaiyasut, Chaiyavat

Publication type:

Article

Diversity and lipolytic activity of lactic acid bacteria isolated from fermented foods and plant materials in Thailand.

Published in:

Thai Journal of Pharmaceutical Sciences, 2022, v. 46, n. 4, p. 454

By:

Techo, Sujitra;
Kuncharoen, Nattakorn;
Tanasupawat, Somboon

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

A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods.

Published in:

Microbial Cell Factories, 2015, v. 14, p. 2, doi. 10.1186/s12934-015-0370-x

By:

Kort, Remco;
Westerik, Nieke;
Serrano, L. Mariela;
Douillard, François P.;
Gottstein, Willi;
Mukisa, Ivan M.;
Tuijn, Coosje J.;
Basten, Lisa;
Hafkamp, Bert;
Meijer, Wilco C.;
Teusink, Bas;
de Vos, Willem M.;
Reid, Gregor;
Sybesma, Wilbert

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

Prevalence of fermented foods in the Dutch adult diet and validation of a food frequency questionnaire for estimating their intake in the NQplus cohort.

Published in:

BMC Nutrition, 2020, v. 6, n. 1, p. N.PAG, doi. 10.1186/s40795-020-00394-z

By:

Li, Katherine J.;
Brouwer-Brolsma, Elske M.;
Burton, Kathryn J.;
Vergères, Guy;
Feskens, Edith J. M.

Publication type:

Article

HEALTH BENEFITS OF PROBIOTIC BACTERIA FROM INDIAN FERMENTED FOODS.

Published in:

Journal of Advanced Scientific Research, 2021, v. 12, p. 17

By:

M., Manovina;
Thamarai Selvi, B.;
Harinisri, K.

Publication type:

Article

Carboxyl-Functionalized, Europium Nanoparticle-Based Fluorescent Immunochromatographic Assay for Sensitive Detection of Citrinin in Monascus Fermented Food.

Published in:

Toxins, 2019, v. 11, n. 10, p. 605, doi. 10.3390/toxins11100605

By:

Chen, Erjing;
Xu, Ying;
Ma, Biao;
Cui, Haifeng;
Sun, Chuanxin;
Zhang, Mingzhou

Publication type:

Article

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review.

Published in:

Toxins, 2019, v. 11, n. 1, p. 4, doi. 10.3390/toxins11010004

By:

Sivamaruthi, Bhagavathi Sundaram;
Kesika, Periyanaina;
Chaiyasut, Chaiyavat

Publication type:

Article

Development of a Sensitive Enzyme-Linked Immunosorbent Assay and Rapid Gold Nanoparticle Immunochromatographic Strip for Detecting Citrinin in Monascus Fermented Food.

Published in:

Toxins, 2018, v. 10, n. 9, p. 354, doi. 10.3390/toxins10090354

By:

Wu, Shih-Wei;
Yu, Yao-An;
Liu, Biing-Hui;
Yu, Feng-Yih

Publication type:

Article

Awareness and Prevalence of Mycotoxin Contamination in Selected Nigerian Fermented Foods.

Published in:

Toxins, 2017, v. 9, n. 11, p. 363, doi. 10.3390/toxins9110363

By:

Adekoya, Ifeoluwa;
Njobeh, Patrick;
Obadina, Adewale;
Chilaka, Cynthia;
Okoth, Sheila;
De Boevre, Marthe;
De Saeger, Sarah

Publication type:

Article

TRADITIONAL FERMENTED FOODS IN ANATOLIA.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 2, p. 193, doi. 10.17306/j.afs.1127

By:

Şanlibaba, Pınar;
Tezel, Başar Uymaz

Publication type:

Article

ASSESSMENT OF THE PROPERTIES OF LACTOBACILLI ISOLATES FROM POLISH FERMENTED FOODS AND HUMAN FECES.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2022, v. 21, n. 4, p. 389, doi. 10.17306/J.AFS.2022.1074

By:

Bogusławska-Wąs, Elżbieta;
Dłubała, Alicja

Publication type:

Article

Maternal fermented food intake and infant neurodevelopment: The Japan Environment and Children’s Study.

Published in:

Asia Pacific Journal of Clinical Nutrition, 2024, v. 33, n. 1, p. 66, doi. 10.6133/apjcn.202403_33(1).0008

By:

Tomomi Tanaka;
Kenta Matsumura;
Akiko Tsuchida;
Kei Hamazaki;
Haruka Kasamatsu;
Hiroko Hirai;
Shohei Kusabiraki;
Akiko Hiraiwa;
Kazushi Miya;
Yuichi Adachi;
Hidekuni Inadera

Publication type:

Article

Traditional Asian plant‐based fermented foods as vitamin B<sub>12</sub> sources: A mini‐review.

Published in:

JSFA Reports, 2023, v. 3, n. 7, p. 294, doi. 10.1002/jsf2.137

By:

Koseki, Kyohei;
Teng, Fei;
Bito, Tomohiro;
Watanabe, Fumio

Publication type:

Article

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

Bitter Peptides in Fermented Soybean Foods - A Review.

Published in:

Plant Foods for Human Nutrition, 2023, v. 78, n. 2, p. 261, doi. 10.1007/s11130-023-01077-3

By:

Jiang, Shaoping;
Wang, Xiaodan;
Yu, Maosong;
Tian, Jiaxue;
Chang, Ping;
Zhu, Shijie

Publication type:

Article

Genomic insight of two indigenous probiotics Lactobacillus plantarum Dad-13 and Lactobacillus plantarum Mut-7 from different origins of Indonesian fermented foods.

Published in:

Biodiversitas: Journal of Biological Diversity, 2021, v. 22, n. 12, p. 5491, doi. 10.13057/biodiv/d221233

By:

SUROTO, DIAN ANGGRAINI;
HASAN, PRATAMA NUR;
RAHAYU, ENDANG SUTRISWATI

Publication type:

Article

Isolation and identification of phytate-degrading yeast from traditional fermented food.

Published in:

Biodiversitas: Journal of Biological Diversity, 2021, v. 22, n. 2, p. 866, doi. 10.13057/biodiv/d220241

By:

SURYANI, ADE ERMA;
ANGGRAENI, AYU SEPTI;
ISTIQOMAH, LUSTY;
DAMAYANTI, EMA;
KARIMY, MOHAMMAD FAIZ

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

A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods.

Published in:

Foods, 2024, v. 13, n. 3, p. 415, doi. 10.3390/foods13030415

By:

Guo, Qingyan;
Peng, Jiabao;
He, Yujie

Publication type:

Article

Characterization of the Bacterial Composition of 47 Fermented Foods in Sweden.

Published in:

Foods, 2023, v. 12, n. 20, p. 3827, doi. 10.3390/foods12203827

By:

Palmnäs-Bédard, Marie;
de Santa Izabel, Aline;
Dicksved, Johan;
Landberg, Rikard

Publication type:

Article

Recent and Advanced DNA-Based Technologies for the Authentication of Probiotic, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) Fermented Foods and Beverages.

Published in:

Foods, 2023, v. 12, n. 20, p. 3782, doi. 10.3390/foods12203782

By:

Fusco, Vincenzina;
Fanelli, Francesca;
Chieffi, Daniele

Publication type:

Article

Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods.

Published in:

Foods, 2023, v. 12, n. 20, p. 3747, doi. 10.3390/foods12203747

By:

Salamon, Agnieszka;
Kowalska, Hanna;
Ignaczak, Anna;
Marzec, Agata;
Kowalska, Jolanta;
Szafrańska, Anna

Publication type:

Article

Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods.

Published in:

Foods, 2023, v. 12, n. 15, p. 2892, doi. 10.3390/foods12152892

By:

Fan, Jingya;
Qu, Guanyi;
Wang, Datao;
Chen, Jian;
Du, Guocheng;
Fang, Fang

Publication type:

Article