scholarly journals Nutrition, health and microbial ecology of traditional fermented foods in Zambia

2019 ◽  
Author(s):  
Justin Chileshe
Keyword(s):  
Microbial Ecology ◽  
Fermented Foods ◽  
Traditional Fermented Foods

Research Trend in Traditional Fermented Foods Focused on Health Functional Evaluation

2018 ◽  
Vol 47 (4) ◽  
pp. 373-386 ◽  
Author(s):  
Eun-Gyung Mun ◽  
Bohkyung Kim ◽  
Eun-Young Kim ◽  
Hae-Jeung Lee ◽  
Young Kim ◽  
...  
Keyword(s):  
Research Trend ◽  
Fermented Foods ◽  
Functional Evaluation ◽  
Traditional Fermented Foods

Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods

2022 ◽  
pp. 14-56
Author(s):  
Phu‐Ha Ho ◽  
Tuan‐Anh Pham ◽  
Quoc‐Phong Truong ◽  
Lan‐Huong Nguyen ◽  
Tien‐Thanh Nguyen ◽  
...  
Keyword(s):  
Fermented Foods ◽  
Beneficial Microorganisms ◽  
Identification And Characterization ◽  
Traditional Fermented Foods

scholarly journals Transition and diversity of bacterial flora found in traditional fermented foods

2017 ◽  
Vol 28 (2) ◽  
pp. 84-93
Author(s):  
Takashi Koyanagi
Keyword(s):  
Bacterial Flora ◽  
Fermented Foods ◽  
Traditional Fermented Foods

Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods

2005 ◽  
Vol 22 (6) ◽  
pp. 497-504 ◽  
Author(s):  
Noriko Komatsuzaki ◽  
Jun Shima ◽  
Shinichi Kawamoto ◽  
Hiroh Momose ◽  
Toshinori Kimura
Keyword(s):  
Lactobacillus Paracasei ◽  
Aminobutyric Acid ◽  
Fermented Foods ◽  
Traditional Fermented Foods

Traditional fermented foods with anti-aging effect: A concentric review

2020 ◽  
Vol 134 ◽  
pp. 109269 ◽  
Author(s):  
Gitishree Das ◽  
Spiros Paramithiotis ◽  
Bhagavathi Sundaram Sivamaruthi ◽  
Christofora Hanny Wijaya ◽  
Sigit Suharta ◽  
...  
Keyword(s):  
Aging Effect ◽  
Fermented Foods ◽  
Traditional Fermented Foods

Do traditional fermented foods protect against infantile atopic dermatitis

2019 ◽  
Author(s):  
Velat Celik ◽  
Burcin Beken ◽  
Mehtap Yazicioglu ◽  
Pinar Gokmirza Ozdemir ◽  
Necdet Sut
Keyword(s):  
Atopic Dermatitis ◽  
Fermented Foods ◽  
Traditional Fermented Foods

Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese mice

2018 ◽  
Vol 83 (8) ◽  
pp. 1514-1522 ◽  
Author(s):  
Hiroshi Hamajima ◽  
Masaru Tanaka ◽  
Miyuki Miyagawa ◽  
Mayuko Sakamoto ◽  
Tsuyoshi Nakamura ◽  
...  
Keyword(s):  
Cholesterol Metabolism ◽  
Fermented Foods ◽  
Obese Mice ◽  
Traditional Fermented Foods

scholarly journals From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix

J ◽  
2020 ◽  
Vol 3 (1) ◽  
pp. 9-19 ◽  
Author(s):  
Mattia Pia Arena ◽  
Pasquale Russo ◽  
Giuseppe Spano ◽  
Vittorio Capozzi
Keyword(s):  
Microbial Diversity ◽  
Microbial Ecology ◽  
Scientific Community ◽  
Review Paper ◽  
Chemical Diversity ◽  
Fermented Foods ◽  
Quality Improvements ◽  
Model Matrix ◽  
Food And Beverage ◽  
Food Matrices

Since millennia, humankind has exploited microbial diversity associated to give food matrices in order to obtain fermented foods and beverages, resulting in products with improved quality and extended shelf life. This topic has received deserved and continuous interest in the scientific community, for the reason of its significance as a driver of innovation in the food and beverage sector. In this review paper, using sourdough as a model matrix, we provide some insights into the field, testifying the relevance as a transdisciplinary subject. Firstly, we encompassed the prokaryotic and eukaryotic microbial diversity associated with the sourdough ecosystems. The importance of this micro-biodiversity in the light of flour-related chemical diversity was examined. Finally, we highlighted the increasing interest in microbial-based applications oriented toward biocontrol solution in the field of sourdough-based products (i.e., bread).

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