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
Food fermentation and mycotoxin detoxification: An African perspective
Sign Up to like & getrecommendations! Published in 2019 at "Food Control"
DOI: 10.1016/j.foodcont.2019.106731
Abstract: Abstract Mycotoxins are toxigenic fungal secondary metabolites and known carcinogens that pose a significant threat to economies, trade, health and compromises food safety. Favourable environmental conditions on the African continent encourage the proliferation of fungal… read more here.
Keywords: food fermentation; food; fermentation mycotoxin; mycotoxin ... See more keywords
Food fermentation - Significance to public health and sustainability challenges of modern diet and food systems.
Sign Up to like & getrecommendations! Published in 2022 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2022.109666
Abstract: Current modern dietary patterns throughout the world have resulted in adverse health implications. On the other hand, current agricultural practices and methods employed in food industries lead to the exploitation of the environment and generate… read more here.
Keywords: food fermentation; health; health sustainability; food ... See more keywords
Non-gene-editing microbiome engineering of spontaneous food fermentation microbiota-Limitation control, design control, and integration.
Sign Up to like & getrecommendations! Published in 2023 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13135
Abstract: Non-gene-editing microbiome engineering (NgeME) is the rational design and control of natural microbial consortia to perform desired functions. Traditional NgeME approaches use selected environmental variables to force natural microbial consortia to perform the desired functions.… read more here.
Keywords: food; control; design control; spontaneous food ... See more keywords
Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries
Sign Up to like & getrecommendations! Published in 2020 at "Ciencia Rural"
DOI: 10.1590/0103-8478cr20190857
Abstract: portuguesResiduos agroindustriais sao de grande interesse por serem importantes fontes naturais de compostos bioativos e assim gerar subprodutos de valor agregado. Estudos recentes mostraram que o processamento de alimentos gera subprodutos ricos em compostos bioativos… read more here.
Keywords: sources bioactive; agro industrial; food fermentation; bioactive compounds ... See more keywords
The food fermentation fungus Aspergillus oryzae is a source of natural antimicrobials against Listeria monocytogenes.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of dairy science"
DOI: 10.3168/jds.2024-25719
Abstract: Listeria monocytogenes is a highly adaptable foodborne pathogen that causes multiple foodborne illness outbreaks annually despite stringent food safety measures. The ubiquitous presence of L. monocytogenes in agricultural production environments provides easy routes of contamination… read more here.
Keywords: aspergillus oryzae; food; food fermentation; natural antimicrobials ... See more keywords