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 …

Traditional Chinese fermented foods are favored by consumers due to their unique flavor,
texture and nutritional values. A large number of microorganisms participate in the process …

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

Fish and crustaceans are highly perishable due to microbial growth and metabolism. Recent
studies found that the spoilage process of fish and crustaceans is highly related to their …

Highlights•Traditional fermented beverages are reviewed.•Microbiology and probiotic
potential of beverages are considered.•Recent developments in novel probiotic beverage …

Fermentation microbiota is specific microorganisms that generate different types of
metabolites in many productions. In traditional solid-state fermentation, the structural …

In the present study, inclusion of mealworm (Tenebrio molitor L.) powder into bread doughs
at 5 and 10% substitution level of soft wheat (Triticum aestivum L.) flour was tested to …

The bacterial diversity involved in food fermentations is one of the most important factors
shaping the final characteristics of traditional foods. Knowledge about this diversity can be …

The manufacture of fermented milk products has a long history, and these products were
initially produced either from spontaneous fermentation or using a batch of previously …

In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has
increased considerably. Investigations on genetic and biochemistry of species involved in …