Fermented foods identify cultures and civilizations. History, climate and the particulars of
local production of raw materials have urged humanity to exploit various pathways of …

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

Fermented foods have unique functional properties imparting some health benefits to
consumers due to presence of functional microorganisms, which possess probiotics …

Microbial food cultures have directly or indirectly come under various regulatory frameworks
in the course of the last decades. Several of those regulatory frameworks put emphasis on …

Bacillus amyloliquefaciens belongs to the genus Bacillus and family Baciliaceae. It is
ubiquitously found in food, plants, animals, soil, and in different environments. In this review …

Practical Handbook of Microbiology, 4th edition provides basic, clear and concise
knowledge and practical information about working with microorganisms. Useful to anyone …

Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been
consumed for decades, mainly in Asian countries. Beans are processed using either solid …

The growing global demand for animal products and processed meat has created a
challenge for the livestock sector to enhance animal productivity without compromising …

Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking
soaked soybean seeds, inoculating them with the bacteria, and then letting them sit for an …

Starter cultures are defined as selected microbial preparations used to increase the
efficiency of fermentation processes. In the food industry, numerous microbial cultures are …