Over the past two decades, whole food supplementation strategies have been leveraged to
target mental health. In addition, there has been increasing attention on the ability of gut …

Background Fermented foods have been an important part of the human diet for millenaries
all over the world. Regarding fermented vegetables, they belong to traditionally consumed …

Kimchi is a traditional Korean fermented food prepared via spontaneous fermentation by
various microorganisms originating from vegetables such as kimchi cabbage, radishes, and …

The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral
agents that can reduce the risk of infections and promote fast recovery. Fermented foods and …

Fermented foods constitute hubs of microbial consortia differentially affecting nutritional and
organoleptic properties, quality, and safety. Here we show the origin source of fermentative …

Lactic acid bacteria (LAB) in kimchi, a traditional Korean food, are major fermentative
microorganisms affecting the quality, safety, and nutritional and organoleptic properties of …

Daqu has a rich and diverse microbiota, giving them a suitable biotope for phages.
However, the absolute abundances of bacteria and fungi, as well as the phage community …

Complex interactions occur within microbial communities during the fermentation process of
kimchi. Identification of these microorganisms provides the essential information required to …

An insightful exploration of the fermented vegetable microbiome is the key to improving food
quality and sustainability. Based on 57 fermented vegetable samples from China, Ireland …

Highlights•Virome studies of food production systems are extremely limited.•Virome of
fermented foods is suggested to be less diverse than those of other ecological niches.•The …