Fermented foods in a global age: East meets West

JP Tamang, PD Cotter, A Endo, NS Han… - … Reviews in Food …, 2020 - Wiley Online Library
Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …

Diversity of microorganisms in global fermented foods and beverages

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 …

Fermented fruits and vegetables of Asia: a potential source of probiotics

MR Swain, M Anandharaj, RC Ray… - Biotechnology …, 2014 - Wiley Online Library
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 …

Metagenomic analysis of kimchi, a traditional Korean fermented food

JY Jung, SH Lee, JM Kim, MS Park… - Applied and …, 2011 - Am Soc Microbiol
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 …

Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing

EJ Park, J Chun, CJ Cha, WS Park, CO Jeon, JW Bae - Food microbiology, 2012 - Elsevier
Kimchi, a food made of fermented vegetables, is densely populated by indigenous
microorganisms that originate from the raw ingredients under normal conditions. Most …

Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches

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 …

A new perspective on microbial landscapes within food production

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 …

Fermented foods as probiotics: A review

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 …

Fermented foods: past, present and future

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 …

Systems solutions by lactic acid bacteria: from paradigms to practice

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 …