Novel microbes are either newly isolated genera and species from natural sources or
bacterial strains derived from existing bacteria. Novel microbes are gaining increasing …

Fermentation has been used for preserving foods for centuries prior to the invention of
pasteurization and sterilization, and every culture has a variety of fermented products as part …

Aim To investigate physicochemical characteristics and especially genotypic diversity of the
main culturable micro‐organisms involved in fermentation of sap from Borassus akeassii, a …

Toddy is a traditional mild-alcoholic drink of India, which is produced from fresh palm saps
by natural fermentation. We studied the successional changes in bacterial and fungal …

Mexico is one of the main regions of the world where the domestication of numerous edible
plant species originated. Its cuisine is considered an Intangible Cultural Heritage of …

The quality of chocolate is influenced by several parameters, one of which is bacterial
diversity during fermentation and drying; a crucial factor for the generation of the optimal …

Fructophilic lactic acid bacteria (FLAB) are found in fructose-rich habitats associated with
flowers, fruits, fermented foods, and the gastrointestinal tract of several insects having a …

In Mexico, close to 200 fermented products have been described, of which, approximately
20 are beverages. They were obtained through rustic and ancestral fermentation methods …

Fermentation is one of the oldest ways of processing food. Some fermented food is
produced industrially, but can also be produced in an artisanal way by certain ethnic groups …

Palm wine is an alcoholic drink obtained by the natural fermentation of the sap of various
types of palm trees; this beverage is produced and consumed in several tropical regions of …