Enzymatic and microbial conversion of flour components during bread making determines
bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are …

Oligosaccharides, compounds that are composed of 2–10 monosaccharide residues, are
major carbohydrate sources in habitats populated by lactobacilli. Moreover, oligosaccharide …

Emerging evidence shows the trend of using safe and natural preservatives like bacteriocins
in food processing. The increasing demand by the food industry to extend keeping quality …

The purposeful application of fermentation in food and beverage preparation, as a means to
provide palatability, nutritional value, preservative, and medicinal properties, is an ancient …

Lactic acid-producing bacteria are the most commonly used probiotics that play an important
role in protecting the host against harmful microorganisms, strengthening the host immune …

Africa has an age old history of production of traditional fermented foods and is perhaps the
continent with the richest variety of lactic acid fermented foods. These foods have a large …

Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA)
fermentation is the oldest and most popular way to improve the functionality, nutritional …

Sorghum and millet grains are generally rich in phytochemicals, particularly various types of
phenolics. However, the types and amounts vary greatly between and within species. The …

Despite recent interest in microbial communities of fermented foods, there has been little
inquiry into the bacterial community dynamics of sauerkraut, one of the world's oldest and …

Barcode-based 16S rRNA gene pyrosequencing showed that the kimchi microbiome was
dominated by six lactic acid bacteria (LAB), Leuconostoc (Lc.) mesenteroides, Lactobacillus …