Fermented foods are defined as foods or beverages produced through controlled microbial
growth, and the conversion of food components through enzymatic action. In recent years …

For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and
nutritional benefits that microbes provide in fermented foods and beverages. Recent …

Culturalable and non-culturable microorganisms naturally ferment majority of global
fermented foods and beverages. Traditional food fermentation represents an extremely …

In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

In comparison with the thermophilic and the alkaliphilic extremophiles, halophilic
microorganisms have as yet found relatively few biotechnological applications. Halophiles …

Kimchi, a traditional Korean food made by the fermentation of vegetables, has become
popular globally because of its organoleptic, beneficial, and nutritional properties …

Kimchi fermentation usually relies upon the growth of naturally-occurring various
heterofermentative lactic acid bacteria (LAB). This sometimes makes it difficult to produce …

Culture independent methods first appeared in the food microbiology field at the end of the
90s and since then they have been applied extensively. These methods do not rely on …

Fermented foods play a significant role in the diets of many cultures, and fermentation has
been recognized for its many health benefits. During fermentation, the physical and …

Kimchi, a food made of fermented vegetables, is densely populated by indigenous
microorganisms that originate from the raw ingredients under normal conditions. Most …