Nutritional therapy, for example through beer, is the best solution to human chronic
diseases. In this article, we demonstrate the physiological mechanisms of the functional …

Currently, microbial manufacturing is widely used in various fields, such as food, medicine
and energy, for its advantages of greenness and sustainable development. Process …

This study aimed to evaluate the influence of using four different Saccharomyces cerevisiae
strains on the phenolic compounds, antioxidant capacity (AOX), organic acid, sugar, and …

Yellow wine fermented from highland barley is an alcoholic beverage with high nutritional
value. However, the industrialization of barley yellow wine has been constrained to a certain …

Background d-Lactic acid played an important role in the establishment of PLA as a
substitute for petrochemical plastics. But, so far, the d-lactic acid production was limited in …

To achieve salt reduction while ensuring flavor quality of Chinese horse bean-chili-paste
(CHCP), we comprehensively explored the effect of indigenous strains Tetragenococcus …

The fermentation process can be affected when the starter culture enters the viable but
nonculturable (VBNC) state. Therefore, it is of interest to investigate how VBNC cells change …

Yellow rice wine is a traditional fermented beverage in China. The microorganisms in the
brewing process play a crucial role in shaping the composition and quality of the wine …

This study aimed to optimize brewing conditions for enhanced probiotic viability in beer.
Twenty-one commercial and potential probiotic lactic acid bacteria (LAB) strains were …

The interest in and growth of craft beer has led to an intense search for new beers and
styles. The revival of traditional styles has sometimes been hampered by the use of …