Microbial fermentation leading to the production of foods and beverages is an ancient
bioprocess but still practices worldwide to date. Despite the great economic, cultural, and …

In the era of Omics, metabolomics and metaproteomics have emerged as powerful tools for
the deep analysis of the fermentation of various foods. These two are relatively new in the …

Fermented bean products are used worldwide; most of the products are made using only a
few kinds of beans. However, the metabolite changes and contents in the beans generally …

In this study, the microbial diversity, free amino acid (FAA), and biological activities of
household doenjang (HDJ) from four different regions and commercial doenjang (CDJ) four …

With increasing interest in Korean foods and beverages, Korean traditional alcoholic
beverages need to be studied. To characterize Korean traditional alcoholic beverages, we …

Multidisciplinary studies that integrate socioenvironmental aspects into the assessment of
water resources contamination significantly enhance the identification of its sources. In the …

The availability and protection of water are fundamental global issues due to the importance
of water for humanity and ecosystems (Taipale et al., 2016). Both the quantity and quality of …