Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in
fermented foods. These compounds derive from amino acid decarboxylation through …

Recently, bio-based manufacturing processes of value-added platform chemicals and
polymers in biorefineries using renewable resources have extensively been developed for …

The profiling of physicochemical properties, nonvolatile flavour compounds and bacterial
community during the fermentation of Chinese dry-salted and brine-pickled radishes was …

The effects of (fresh/aged) brine and (pool/jar) containers on the flavor characteristics of
pickled chili peppers were investigated based on a multivariate analysis integrated with …

This study was conducted to investigate the effects of different additives on the fermentation
quality, nutrient composition, bacterial communities, and metabolic profiles of the silage of …

Lactobacillus delbrueckii subsp. lactis CIDCA is a new potential probiotic strain whose
molecular basis attributed to the host's benefit has been reported. This study investigated the …

In general, sourdough fermentation leads to an improvement in the technological, nutritional,
and sensory properties of bakery products. The use of non-conventional flours with a …

Lactic acid bacteria (LAB) play a key role in many food fermentations. However, some LAB
species can also cause food spoilage, eg, through the formation of biogenic amines …

During a survey for isolating sourdough lactic acid bacteria (LAB), 20 dough samples
produced at the bakery level (BL) or home-made (HM) were collected. An enzyme-based …

Minor ginsenosides produced by β-glucosidase are interesting biologically and
pharmacologically. In this study, new ginsenoside-hydrolyzing glycosidase from …