JP Tamang, K Watanabe, WH Holzapfel - Frontiers in microbiology, 2016 - frontiersin.org
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely …
As world population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding humanity in …
Kimchi, a traditional food in the Korean culture, is made from vegetables by fermentation. In this study, metagenomic approaches were used to monitor changes in bacterial populations …
Kimchi, a food made of fermented vegetables, is densely populated by indigenous microorganisms that originate from the raw ingredients under normal conditions. Most …
SH Lee, TW Whon, SW Roh, CO Jeon - Applied Microbiology and …, 2020 - Springer
Kimchi is a traditional Korean fermented food prepared via spontaneous fermentation by various microorganisms originating from vegetables such as kimchi cabbage, radishes, and …
NA Bokulich, ZT Lewis, K Boundy-Mills… - Current opinion in …, 2016 - Elsevier
Highlights•Microbes affect the quality and safety of food.•New DNA sequencing tools hold great promise for studying microbial impacts on food.•Microbes in man-made environments …
YB Soemarie, T Milanda… - Journal of Advanced …, 2021 - journals.lww.com
Fermented foods and drinks derived from animals as well as plants play an important role in diets. These foods usually contain lactic acid bacteria (LAB) grown during fermentation, and …
RC Ray, VK Joshi - Microorganisms and fermentation of …, 2014 - api.taylorfrancis.com
Fermentation is one of the oldest biotechnologies for the production of food products with desirable properties such as extended shelf-life and good organoleptic properties (Smid and …
WM de Vos - Microbial Cell Factories, 2011 - Springer
Lactic acid bacteria are among the powerhouses of the food industry, colonize the surfaces of plants and animals, and contribute to our health and well-being. The genomic …