Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

Fermented plant-based foods that catering to consumers' diverse dietary preferences play
an important role in promoting human health. Recent exploration of their nutritional value …

The food industry is facing the challenge of creating innovative, nutritious, and flavored plant-
based products, due to consumer's increasing demand for the health and environmental …

Indigenous fermented foods and beverages are important sources of nutrients for the
population, mainly in developing countries. These foods are made from various substrates …

Sourdough is renowned for improving bakery products' nutritional and quality characteristics
through the enzymes produced by its microbiota. Among the enzymatic framework present in …

Consumer demand for plant cheeses is increasing, but challenges of improving both flavor
and quality remain. This study investigated the microbiological and physicochemical impact …

Aroma is among of the most important criteria that indicate the quality of food and beverage
products. Aroma compounds can be found as free molecules or glycosides. Notably, a …

The inoculation of S. cerevisiae can address the excessive acidity in Suanyu, but its
influence on the microbial community structure has not been documented. In this study, the …

Watermelon–soybean paste (WSP) is a traditional Chinese fermented food item. Changes in
the microbial community diversity affect the final product quality. However, the correlation …

Heme is a crucial component in endowing plant-based meat analogs with flavor and color.
This study aimed to develop a green strategy for heme production by reducing fermentation …