After forty years of research development, an overview of solid-state fermentation (SSF),
focusing on its applications, mainly of the very recent papers of the last five years, is …

The use of Jiuqu as a saccharifying and fermenting starter in the production of fermented
foods is a very old biotechnological process that can be traced back to ancient times. Jiuqu …

High-throughput DNA sequencing (HTS) was used to investigate the microbial community of
cocoa bean spontaneous fermentation in the Amazon biome. The characterization was …

For a long time, food microbiota has been studied using traditional microbiological
techniques. With the arrival of molecular or culture-independent techniques, a strong …

The objective of this study was to understand the role of bacteria during the fermentation of
da-jiang, a popular traditional Chinese fermented soybean food. In this study, 15 homemade …

To address the growing world population and reduce the impact of environmental changes
on the global food supply, ingredients are being produced using microorganisms to yield …

DNA extraction using magnetic particles (MPs) is a simple and rapid process. MPs directly
combine with DNA, thereby facilitating removal of impurities in complex samples by …

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 first …

Makgeolli, a traditional Korean rice wine, produced by fermenting glutinous rice using a
nuruk containing various microbes that can facilitate saccharification and alcoholic …

Traditional foods (TFs) inherit a long history and colorful cultures and are closely bound with
the dietary patterns of indigenous people. They are either homemade or commercially made …