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   Articles with "fermented food" as a keyword



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In Vitro Properties of Potential Probiotic Indigenous Yeasts Originating from Fermented Food and Beverages in Taiwan

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recommendations! Published in 2020 at "Probiotics and Antimicrobial Proteins"

DOI: 10.1007/s12602-020-09661-8

Abstract: Probiotics are live microorganisms that may be able to help prevent and treat some illnesses. Most probiotics on the market are bacterial, primarily Lactobacillus . Yeast are an inevitable part of the microbiota of various… read more here.

Keywords: bile salt; acid tolerance; salt acid; fermented food ... See more keywords
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Tempe: A traditional fermented food of Indonesia and its health benefits

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recommendations! Published in 2021 at "International Journal of Gastronomy and Food Science"

DOI: 10.1016/j.ijgfs.2021.100413

Abstract: Abstract Tempe is a traditional fermented product that originated in Indonesia. The Indonesian has consumed tempe for a long time as an affordable and cheap protein source. It plays an essential role in Javanese societies… read more here.

Keywords: tempe traditional; fermented food; traditional fermented; indonesia ... See more keywords

Genomic and phenotypic imprints of microbial domestication on cheese starter cultures

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recommendations! Published in 2024 at "Nature Communications"

DOI: 10.1038/s41467-024-52687-7

Abstract: Domestication – the artificial selection of wild species to obtain variants with traits of human interest– was integral to the rise of civilization. During the neolithic, the oversupply of food enabled by the domestication of… read more here.

Keywords: starter cultures; fermented food; cheese starter; domestication ... See more keywords

Neurospora intermedia from a traditional fermented food enables waste-to-food conversion

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recommendations! Published in 2024 at "Nature Microbiology"

DOI: 10.1038/s41564-024-01799-3

Abstract: Fungal fermentation of food and agricultural by-products holds promise for improving food sustainability and security. However, the molecular basis of fungal waste-to-food upcycling remains poorly understood. Here we use a multi-omics approach to characterize oncom,… read more here.

Keywords: neurospora intermedia; food; waste food; fermented food ... See more keywords

Fermented food: Should patients with cardiometabolic diseases go back to an early neolithic diet?

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recommendations! Published in 2022 at "Critical reviews in food science and nutrition"

DOI: 10.1080/10408398.2022.2077300

Abstract: Fermentation has been used since the Early Neolithic period to preserve foods. It has inherent organoleptic and nutritive properties that bestow health benefits, including reducing inflammation and oxidative stress, supporting the growth of salutogenic microbiota,… read more here.

Keywords: food; food patients; patients cardiometabolic; early neolithic ... See more keywords

Bioinformatic approaches for studying the microbiome of fermented food.

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recommendations! Published in 2022 at "Critical reviews in microbiology"

DOI: 10.1080/1040841x.2022.2132850

Abstract: High-throughput DNA sequencing-based approaches continue to revolutionise our understanding of microbial ecosystems, including those associated with fermented foods. Metagenomic and metatranscriptomic approaches are state-of-the-art biological profiling methods and are employed to investigate a wide variety… read more here.

Keywords: fermented foods; studying microbiome; microbiome fermented; approaches studying ... See more keywords

Can consumption of traditional fermented foods protect against Hashimoto's thyroiditis?

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recommendations! Published in 2025 at "Nutricion hospitalaria"

DOI: 10.20960/nh.05508

Abstract: BACKGROUND this study examined fermented food consumption habits and the relationship between other factors and Hashimoto's thyroiditis. METHODS the study included 90 children and their mothers, 45 of whom had HT and 45 of whom… read more here.

Keywords: consumption; consumption habits; hashimoto thyroiditis; fermented food ... See more keywords
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Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa

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recommendations! Published in 2019 at "Frontiers in Microbiology"

DOI: 10.3389/fmicb.2019.01789

Abstract: Indigenous fermented food and beverages represent a valuable cultural heritage in sub-Saharan Africa, having one of the richest selections of fermented food products in the world. In many of these indigenous spontaneously fermented food and… read more here.

Keywords: indigenous fermented; occurrence; sub saharan; fermented food ... See more keywords

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

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recommendations! Published in 2022 at "Frontiers in Microbiology"

DOI: 10.3389/fmicb.2022.794503

Abstract: The present study has been aimed at evaluating the antiobesity, antihyperglycemic, and antidepressive potentials of Asparagus racemosus starter-based rice fermented foods. High-throughput NGS technology has revealed a number of bacterial genera in the prepared fermented… read more here.

Keywords: food; rice fermented; antiobesity antihyperglycemic; fermented food ... See more keywords

Microorganisms present in artisanal fermented food from South America

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recommendations! Published in 2022 at "Frontiers in Microbiology"

DOI: 10.3389/fmicb.2022.941866

Abstract: Artisanal fermented products (foods and beverages) are produced in an artisanal way in many countries around the world. The main purpose of fermentation is to preserve the food, improve its safety, increase the nutritional and… read more here.

Keywords: artisanal fermented; present artisanal; microorganisms present; south america ... See more keywords

Fermented foods: a perspective on their role in delivering biotics

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recommendations! Published in 2023 at "Frontiers in Microbiology"

DOI: 10.3389/fmicb.2023.1196239

Abstract: Fermented foods are often erroneously equated with probiotics. Although they might act as delivery vehicles for probiotics, or other ‘biotic’ substances, including prebiotics, synbiotics, and postbiotics, stringent criteria must be met for a fermented food… read more here.

Keywords: foods perspective; fermented foods; food; role delivering ... See more keywords