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

Here, we review what is known about the microorganisms present in raw milk, including milk
from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a …

The manufacture of fermented milk products has a long history, and these products were
initially produced either from spontaneous fermentation or using a batch of previously …

Fermented beverages hold a long tradition and contribution to the nutrition of many societies
and cultures worldwide. Traditional fermentation has been empirically developed in ancient …

Fungal infections are a major health problem that often begin in the gastrointestinal tract. Gut
microbe interactions in early childhood are critical for proper immune responses, yet there is …

Kefir is a high nutritional fermented dairy beverage associated with a wide range of health
benefits. It constitutes a unique symbiotic association, comprising mainly lactic acid bacteria …

The benefits of fermented milk have been known to mankind since the ancient days of
civilization. The important role of fermented milk in human nutrition has been well …

Fermented milk products have been an important contribution to the Nordic diet and food
culture for thousands of years. They have transitioned from homestead-made …

Traditionally boiled rice is the staple diet with ethnic fermented and nonfermented legume
products, vegetables, pickles, sh and meat on the side in the Far East, South and North Asia …

Recent dairy product studies have suggested that fermented rather than non-fermented
dairy products might provide benefits on cardiovascular health, but the evidence is …