Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?
Sign Up to like & getrecommendations! Published in 2020 at "Current opinion in food science"
DOI: 10.1016/j.cofs.2020.04.002
Abstract: The fermentation of plant foods detoxifies and eliminates compounds that are inherently present in grains and legumes and have antinutritive properties, including cyanogenic glycosides, vicine and convicine, phytate, phenolic compounds, immune-reactive proteins and fermentable oligosaccharides,… read more here.
Keywords: plant foods; essential situ; situ digestion; food ... See more keywords
Latilactobacillus sakei: a candidate probiotic with a key role in food fermentations and health promotion.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2111402
Abstract: Latilactobacillus sakei is used extensively in industrial production and food fermentations. The species is primarily derived from fermented meat and vegetable products and is also found in human feces. Genomics and metabolomics have revealed unique… read more here.
Keywords: food; latilactobacillus sakei; candidate probiotic; food fermentations ... See more keywords
Challenges and perspectives of quantitative microbiome profiling in food fermentations.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2147899
Abstract: Spontaneously fermented foods are consumed and appreciated for thousands of years although they are usually produced with fluctuated productivity and quality, potentially threatening both food safety and food security. To guarantee consistent fermentation productivity and… read more here.
Keywords: microbiota; microbiome profiling; food; quantitative microbiome ... See more keywords