Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2017.1373358
Abstract: ABSTRACT Traditionally fermented Pixian broad bean paste (PBP) is a traditional condiment in China and is recognized to have superior quality than the industrially fermented. This work aimed to identify the dominant microbes and unique… read more here.
Keywords: aroma compounds; traditionally fermented; fermentation; fermented pbp ... See more keywords
Probiotic potential of ‘lactobacilli’ isolated from traditionally fermented Ethiopian honey wine (Tej)
Sign Up to like & getrecommendations! Published in 2025 at "BMC Microbiology"
DOI: 10.1186/s12866-025-04326-4
Abstract: Probiotics are live microorganisms with health benefits. Lactic acid bacteria (LAB) are among the well-known probiotic formulations in various products intended for human or animal consumption. Prior researches on Tej have thus far looked into… read more here.
Keywords: lab; honey wine; traditionally fermented; wine tej ... See more keywords
Protective Effects of Acehnese Traditionally Fermented Coconut Oil (Pliek U Oil)1 and its Residue (Pliek U) in Ointment against UV Light Exposure: Studies on Male Wistar Rat Skin (Rattus novergicus)
Sign Up to like & getrecommendations! Published in 2021 at "Sains Malaysiana"
DOI: 10.17576/jsm-2021-5005-09
Abstract: A protective effect of Acehnese traditionally fermented coconut oil (Pliek U oil) and its residue (Pliek U) have been studied against UVB radiation. The research was performed by preparing the active ingredient in ointment formulation… read more here.
Keywords: acehnese traditionally; traditionally fermented; residue pliek; oil ... See more keywords
Revealing Probiotic Potential of Enterococcus Strains Isolated From Traditionally Fermented Chhurpi and Healthy Human Gut
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DOI: 10.3389/fmicb.2022.909987
Abstract: In this study, the two lactic acid bacterial strains Enterococcus durans and Enterococcus lactis previously isolated from soft chhurpi, a traditionally fermented milk product prepared by the indigenous community of Sikkim Himalayas and healthy human… read more here.
Keywords: traditionally fermented; probiotic potential; enterococcus durans; enterococcus ... See more keywords
Grapevine and Horseradish Leaves as Natural, Sustainable Additives for Improvement of the Microbial, Sensory, and Antioxidant Properties of Traditionally Fermented Low-Salt Cucumbers
Sign Up to like & getrecommendations! Published in 2024 at "Sustainability"
DOI: 10.3390/su16062431
Abstract: The agro-food industry produces large amounts of secondary by-products, which can act as a source of bio-active ingredients. These ingredients can be used as valuable additives to support the sustainable circular economy concept. This study… read more here.
Keywords: horseradish leaves; low salt; traditionally fermented; grapevine horseradish ... See more keywords