Potential of fermented foods and their metabolites in improving gut microbiota function and lowering gastrointestinal inflammation
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.13313
Abstract: Foods prepared using microbial conversion of major and minor food components, which are otherwise known as fermented foods continue to impact human health. The live microorganisms and transformed metabolites can also have a deep influence… read more here.
Keywords: food; gut microbiota; gut; inflammation ... See more keywords
Bacteriocins sourced from traditional fermented foods for ensuring food safety: the microbial guards
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.13783
Abstract: Concerns about food safety have consistently driven the exploration of potent antimicrobials with probiotic origins. Identification of probiotic‐derived bacteriocins as robust alternatives to antibiotics has gained traction following the COVID‐19 pandemic. Additionally, the global market… read more here.
Keywords: food; bacteriocins sourced; sourced traditional; safety ... See more keywords
Inhibitory effects of lactic acid bacteria isolated from traditional fermented foods against aflatoxigenic Aspergillus spp.
Sign Up to like & getrecommendations! Published in 2017 at "Comparative Clinical Pathology"
DOI: 10.1007/s00580-017-2489-0
Abstract: In the present study, after molecular identification of dominant lactic acid bacteria (LAB) isolated from traditional fermented foods, antifungal activity of the isolates was investigated against aflatoxigenic Aspergillus spp. Based on screening results, among the… read more here.
Keywords: traditional fermented; aflatoxigenic aspergillus; fermented foods; isolated traditional ... See more keywords
Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
Sign Up to like & getrecommendations! Published in 2020 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-020-00789-5
Abstract: Food safety is of significant concern to consumers and is a major issue for the food industry. As such, the industry is aware of the importance of safety assessments of starters used in the production… read more here.
Keywords: food derived; fermented foods; safety; cns ... See more keywords
Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-021-00993-x
Abstract: Recent studies have shown that γ-glutamyl peptides (GGPs) are recognized by the calcium-sensing receptor and induce kokumi taste. The contents of GGP have been reported in some fermented foods such as cheese and Japanese soy… read more here.
Keywords: ganjang doenjang; glutamyl peptides; fermented foods; ganjang ... See more keywords
Health benefits of fermented foods: microbiota and beyond.
Sign Up to like & getrecommendations! Published in 2017 at "Current opinion in biotechnology"
DOI: 10.1016/j.copbio.2016.11.010
Abstract: Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially… read more here.
Keywords: fermented foods; benefits fermented; foods microbiota; health benefits ... See more keywords
Acetic acid bacteria in fermented foods and beverages.
Sign Up to like & getrecommendations! Published in 2018 at "Current opinion in biotechnology"
DOI: 10.1016/j.copbio.2017.08.007
Abstract: Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages, rather limited knowledge about their occurrence and functional role in natural food fermentation ecosystems is available. Not only is… read more here.
Keywords: fermented foods; foods beverages; food fermentation; acetic acid ... See more keywords
High levels of branched chain fatty acids in nātto and other Asian fermented foods.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.02.018
Abstract: The mean intake (500 mg/day) of branched chain fatty acids (BCFA) in western countries is from dairy products and beef. We hypothesized that Asian countries with low dairy consumption have an alternative source of BCFA and… read more here.
Keywords: acids tto; fermented foods; fatty acids; branched chain ... See more keywords
Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages
Sign Up to like & getrecommendations! Published in 2020 at "Food Control"
DOI: 10.1016/j.foodcont.2019.106963
Abstract: Abstract Fermented foods and beverages are mainly consumed by the indigenous people of Africa and other developing countries. Traditional fermentation is an age-long means of preserving perishable foods especially when other methods of preservation are… read more here.
Keywords: indigenous fermented; fermented foods; foods beverages; bacteria yeasts ... See more keywords
Traditional fermented foods with anti-aging effect: A concentric review.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109269
Abstract: Fermentation has been applied since antiquity as a way to preserve foodstuff or as a necessary step in the production of a variety of products. The research was initially focused on accurate description of production… read more here.
Keywords: traditional fermented; fermented foods; foods anti; aging effect ... See more keywords
Multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.11.004
Abstract: Lactobacillus, Pediococcus, Oenococcus and Leuconostoc are the main Lactic Acid Bacteria (LAB) genera present in cider as they are able to survive this hostile environment. LAB play a significant role in cider quality, for example… read more here.
Keywords: fermented foods; pcr rapid; multiplex pcr; acid bacteria ... See more keywords