In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

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 …

The objective of this study was to explore the correlation between bacterial communities and
volatile compounds in traditional dry sausages from different regions in Northeast China …

Identification and classification of beneficial microbes is of the highest significance in food
science and related industries. Conventional phenotypic approaches pose many …

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

Fermented foods are currently experiencing a re-discovery, largely driven by numerous
health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented …

Recent advances in gut microbiota researches are establishing the association between
food, gut microbiota, and brain health. Previously unknown communication networks …

The microbial diversity and functions during the fermentation of industrial Zhaicai paocai, a
traditional fermented vegetable, was characterized by high-throughput sequencing. Results …

Phage ecology has attracted increasing attention in recent years. Fermented foods have rich
and diverse microbial communities, which are not only the creators of the unique flavors in …