Meta-omics Reveal Microbial Assortments and Key Enzymes in bean sauce mash, a Traditional Fermented Soybean Product.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9932
Abstract: BACKGROUND Dajiang is fermented based on the metabolism of microbial communities in bean sauce mash, a traditional fermented soybean product in China. The current study firstly investigated the metaproteome of bean sauce mash, followed by… read more here.
Keywords: traditional fermented; fermented soybean; product; sauce mash ... 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
Genetic diversity and antimicrobial activity of lactic acid bacteria in the preparation of traditional fermented potato product ‘tunta’
Sign Up to like & getrecommendations! Published in 2018 at "World Journal of Microbiology and Biotechnology"
DOI: 10.1007/s11274-018-2525-5
Abstract: Fermentation microorganisms, lactic acid bacteria (LAB) and yeast from 12 samples of tunta production chain were quantified, from the native potatoes used by the process fermentation of potatoes in the river up to the final… read more here.
Keywords: traditional fermented; product; acid bacteria; activity ... 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
Traditional fermented beverages in Mexico: Biotechnological, nutritional, and functional approaches.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109307
Abstract: Preservation of food through fermentation is an ancient practice that, besides extending produce shelf-life, has represented a significant source of nutrients and health-promoting compounds in the human diet throughout history. Traditional fermented beverages are an… read more here.
Keywords: fermented beverages; traditional fermented; biotechnological nutritional; fermentation ... See more keywords
Toxigenic and pathogenic potential of enteric bacterial pathogens prevalent in the traditional fermented foods marketed in the Northeast region of India.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2019.02.012
Abstract: The microbial risk involved with natural food fermentation is largely unknown. Here, we report the prevalence of enteric bacterial pathogens in the traditional fermented foods marketed in Northeast region of India. A total of 682… read more here.
Keywords: traditional fermented; fermented foods; enteric bacterial; foods marketed ... See more keywords
Tempe: A traditional fermented food of Indonesia and its health benefits
Sign Up to like & getrecommendations! 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
Microbial, physicochemical and proximate analysis of selected Ethiopian traditional fermented beverages
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109713
Abstract: Abstract Various fermented beverages have been produced and consumed across the world. Many of the low alcoholic traditional fermented beverages are valued for their nutritional values, safety and means of livelihood. The objective of this… read more here.
Keywords: fermented beverages; traditional fermented; selected ethiopian; physicochemical proximate ... See more keywords
Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.05.023
Abstract: Industrial standardization of fermented meat products requires starter culturesto avoid random variations in the initial microbiota of food matrix. This allows to homogenize production batches regarding sensory and physicochemical characteristics. Also, starters contribute to assure… read more here.
Keywords: chorizo traditional; northern spain; traditional fermented; fermented sausage ... See more keywords
Metagenomic analysis of bacterial community composition in Dhanaan: Ethiopian traditional fermented camel milk.
Sign Up to like & getrecommendations! Published in 2019 at "FEMS microbiology letters"
DOI: 10.1093/femsle/fnz128
Abstract: This study was conducted to evaluate the safety and bacterial profile of Dhanaan (Ethiopian traditional fermented camel milk). The composition of the microbial community in Dhanaan samples was analysed by a metagenomic approach of 16S… read more here.
Keywords: fermented camel; traditional fermented; dhanaan; dhanaan ethiopian ... See more keywords
Multifunctional potentials of lactic acid bacterial isolates from Turkish traditional fermented foods.
Sign Up to like & getrecommendations! Published in 2023 at "Letters in applied microbiology"
DOI: 10.1093/lambio/ovac012
Abstract: This study aimed to isolate LAB strains with antimicrobial activity that can be used as bio-protective agents, from yogurt, pickle, and cheese samples, which are Turkish traditional fermented foods, and to reveal the potential probiotic… read more here.
Keywords: isolates turkish; fermented foods; turkish traditional; culture fermented ... See more keywords