Fermented food condiments serve as a major source of nutrients to many homes in West
Africa, especially among the rural poor who use these condiments as a cheap source of …

Traditional food fermentation is a practice that precedes human history. Acidic products such
as yogurts and sourdoughs or alcoholic beverages produced through lactic acid or yeast …

In recent years, the idea of exploiting edible insects for their industrial production has
attracted the attention of media, research institutions and food industry operators, because of …

Tenebrio molitor represents one of the most popular species used for the large-scale
conversion of plant biomass into protein and is characterized by high nutritional value. In the …

Douchi is a type of Chinese traditional fermented food that is an important source of protein
and is used in flavouring ingredients. The end product is affected by the microbial …

Ready-to-eat (RTE) chicken is a popular food in China, but its lack of food safety due to
bacterial contamination remains a concern, and the dynamic changes of microbial …

Genetic modification of maize with Bacillus thuringiensis (Bt) cry proteins may predispose
shifts in the bacterial endophytes' community associated with maize shoots. In this study, the …

Kunu is a traditional fermented single or mixed cereals-based beverage popularly
consumed in many parts of West Africa. Presently, the bacterial community and mycotoxin …

Ogi is a fermented cereal beverage, made primarily from maize (Zea mays) and rarely from
millets. Unlike maize-based ogi, little is known about the bacterial community and mycotoxin …

At present, there is no comprehensive soil quality assessment practice for soil stockpiles in
the South African coal mining industry. Soil microorganisms and enzymes are suitable …