Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview

Bioactive Compounds Produced by Probiotics in Food Products

(2020) Bhawna Chugh et al.   Current Opinion in Food Science

Process of steam explosion assisted superfine grinding on particle size, chemical composition and physico-chemical properties of wheat bran powder

(2020) Feng Kong et al.   POWDER TECHNOLOGY

Physical, Chemical, and Microbiological Characteristics of Pulque: Management of a Fermented Beverage in Michoacán, Mexico

(2020) Gonzalo D. Álvarez-Ríos et al.   Foods

Physicochemical and biological characterization of the EPS produced by L. acidophilus isolated from rice bran sourdough

(2020) Abbas Abedfar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Barriers impairing mineral bioaccessibility and bioavailability in plant-based foods and the perspectives for food processing

(2019) Sofie Rousseau et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Overview of the Antimicrobial Compounds Produced by Members of the Bacillus subtilis Group

(2019) Simon Caulier et al.   Frontiers in Microbiology

Comparison of Volatile and Nonvolatile Compounds in Rice Fermented by Different Lactic Acid Bacteria

(2019) Sang Lee et al.   MOLECULES

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

(2019) Kieran M. Lynch et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Identification of new bioactive peptides from Kefir milk through proteopeptidomics: Bioprospection of antihypertensive molecules

(2019) Fernanda Gobbi Amorim et al.   FOOD CHEMISTRY

LC-DAD-ESI-MS/MS-assisted elucidation of the phenolic compounds in shalgams: Comparison of traditional and direct methods

(2019) Dilem Tanriseven et al.   FOOD CHEMISTRY

Probiotic Supplementation is Associated with Increased Antioxidant Capacity and Copper Chelation in C. difficile-Infected Fecal Water

(2019) Mohd Baasir Gaisawat et al.   Nutrients

Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product

(2019) Kati Väkeväinen et al.   FOOD CONTROL

Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions

(2019) Luca Settanni et al.   FOOD MICROBIOLOGY

Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation

(2019) J.A. Aldrete-Tapia et al.   FOOD MICROBIOLOGY

Review article: short chain fatty acids as potential therapeutic agents in human gastrointestinal and inflammatory disorders

(2018) P. A. Gill et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Acetic acid bacteria in fermented foods and beverages

(2018) Jonas De Roos et al.   CURRENT OPINION IN BIOTECHNOLOGY

Diverse yeasts for diverse fermented beverages and foods

(2018) Chris Todd Hittinger et al.   CURRENT OPINION IN BIOTECHNOLOGY

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

(2018) Axelle Septembre-Malaterre et al.   FOOD RESEARCH INTERNATIONAL

Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Vegetable Starters

(2018) Gabriel D. Sáez et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Sausage fermentation and starter cultures in the era of molecular biology methods

(2018) Irene Franciosa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A novel non-dairy beverage from durian pulp fermented with selected probiotics and yeast

(2018) Yuyun Lu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom

(2018) Dewi Yunita et al.   JOURNAL OF DAIRY SCIENCE

Effect of fermentation on anthocyanin stability and in vitro bioaccessibility during shalgam (şalgam) beverage production

(2018) Betül Toktaş et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of xylan as carbon source for Weissella spp., a predominant strain in pozol fermentation

(2018) Marisol López-Hernández et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of lactic acid bacteria recovered from atole agrio , a traditional Mexican fermented beverage

(2018) Kati Väkeväinen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

From Axenic to Mixed Cultures: Technological Advances Accelerating a Paradigm Shift in Microbiology

(2018) Corrado Nai et al.   TRENDS IN MICROBIOLOGY

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

(2018) Sudhanshu S. Behera et al.   Biomed Research International

Potential non-dairy probiotic products – A healthy approach

(2018) Anil Panghal et al.   Food Bioscience

Extrapolation of Phenolic compounds as Multi-target Agents against Cancer and Inflammation

(2018) Naresh Kumar et al.   JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS

Chemical characterization of proanthocyanidins in purple, blue, and red maize coproducts from different milling processes and their anti-inflammatory properties

(2017) Cheng Chen et al.   INDUSTRIAL CROPS AND PRODUCTS

Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast

(2017) Ana Luiza Freire et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bazı Gıda Ürünlerinden İzole Edilen Bakterilerin Probiyotik Özelliklerinin Araştırılması

(2017) Murat DOGAN et al.   Kafkas Universitesi Veteriner Fakultesi Dergisi

Fermented cereal beverages: from probiotic, prebiotic and synbiotic towards Nanoscience designed healthy drinks

(2017) I. Salmerón   LETTERS IN APPLIED MICROBIOLOGY

Dietary fibers and associated phytochemicals in cereals

(2017) Knud Erik Bach Knudsen et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group

(2017) Aristea Baschali et al.   NUTRITION RESEARCH REVIEWS

Revisiting the mechanisms of ACE inhibitory peptides from food proteins

(2017) Jianping Wu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The composition, extraction, functionality and applications of rice proteins: A review

(2017) Luca Amagliani et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Probiotics, Prebiotics, and Synbiotics on Human Health

(2017) et al.   Nutrients

Technological and nutritional aspects of indigenous Latin America fermented foods

(2017) Cíntia Lacerda Ramos et al.   Current Opinion in Food Science

Production of bioactive protein hydrolysate using the yeasts isolated from soft chhurpi

(2016) Amit Kumar Rai et al.   BIORESOURCE TECHNOLOGY

Bio-products produced by marine yeasts and their potential applications

(2016) Zhe Chi et al.   BIORESOURCE TECHNOLOGY

Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)

(2016) Nazila Soleymanzadeh et al.   Dairy Science & Technology

Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages

(2016) Lorenzo C. Peyer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization of phenolic compounds and antioxidant and anti-inflammatory properties of red cabbage and purple carrot extracts

(2016) Paulina Mizgier et al.   Journal of Functional Foods

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

(2016) Adelfo Escalante et al.   Frontiers in Microbiology

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Functional Properties of Microorganisms in Fermented Foods

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Identification of novel anti-inflammatory probiotic strains isolated from pulque

(2015) Edgar Torres-Maravilla et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage

(2015) Kuntal Ghosh et al.   BIORESOURCE TECHNOLOGY

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

(2015) Freek Spitaels et al.   FOOD MICROBIOLOGY

Lactic acid bacteria and natural antimicrobials to improve the safety and shelf-life of minimally processed sliced apples and lamb's lettuce

(2015) Lorenzo Siroli et al.   FOOD MICROBIOLOGY

Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

(2015) Leonardo Petruzzi et al.   FOOD REVIEWS INTERNATIONAL

Diet in the Pathogenesis and Treatment of Inflammatory Bowel Diseases

(2015) Dale Lee et al.   GASTROENTEROLOGY

Probiotics as Potential Antioxidants: A Systematic Review

(2015) Vijendra Mishra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Trends in dairy and non-dairy probiotic products - a review

(2015) Bathal Vijaya Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of a kefir supplement on symptoms, colonic transit, and bowel satisfaction score in patients with chronic constipation: A pilot study

(2015) Ilker Turan et al.   Turkish Journal of Gastroenterology

Microorganisms associated with amylolytic starters and traditional fermented alcoholic beverages of North Western Himalayas in India

(2015) Navdeep Thakur et al.   Food Bioscience

Antioxidant and Antibacterial Activity of the Beverage Obtained by Fermentation of Sweetened Lemon Balm (Melissa officinalis L.) Tea with Symbiotic Consortium of Bacteria and Yeasts

(2015) Aleksandra S. Velićanski et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Traditional cheeses: Rich and diverse microbiota with associated benefits

(2014) Marie-Christine Montel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pulque production from fermented agave sap as a dietary supplement in Prehispanic Mesoamerica

(2014) Marisol Correa-Ascencio et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Production of Aroma Compounds in Lactic Fermentations

(2014) E.J. Smid et al.   Annual Review of Food Science and Technology

Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease

(2013) Susan S Cho et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Traditional biotechnology for new foods and beverages

(2013) Jeroen Hugenholtz   CURRENT OPINION IN BIOTECHNOLOGY

Functional Properties of Lactic Acid Bacteria Isolated from Romanian Fermented Vegetables

(2013) Silvia Simona Grosu-Tudor et al.   FOOD BIOTECHNOLOGY

Determination of yeast diversity in ogi, mawè, gowé and tchoukoutou by using culture-dependent and -independent methods

(2013) Anna Greppi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics

(2013) Filiz Altay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism

(2013) Gijs den Besten et al.   JOURNAL OF LIPID RESEARCH

Modulation of adipose tissue inflammation by bioactive food compounds

(2013) Nalin Siriwardhana et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Determining probiotic potential of exopolysaccharide producing lactic acid bacteria isolated from vegetables and traditional Indian fermented food products

(2013) Ami Patel et al.   Food Bioscience

Review on the Angiotensin-I-Converting Enzyme (ACE) Inhibitor Peptides from Marine Proteins

(2012) Hai-Lun He et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products

(2012) Vittorio Capozzi et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Microbe–microbe interactions in mixed culture food fermentations

(2012) Eddy J Smid et al.   CURRENT OPINION IN BIOTECHNOLOGY

Detection and identification of wild yeast in Koumiss

(2012) Zhishen Mu et al.   FOOD MICROBIOLOGY

Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a Ghanaian fermented milk product

(2012) Fortune Akabanda et al.   FOOD MICROBIOLOGY

Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk

(2012) Clemencia Chaves-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Angiotensin-converting enzyme (ACE)-inhibitory activity of boza, a traditional fermented beverage

(2012) Aslı Kancabaş et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan

(2012) Yi-sheng Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Impact of microbial transformation of food on health—from fermented foods to fermentation in the gastro-intestinal tract

(2011) Johan ET van Hylckama Vlieg et al.   CURRENT OPINION IN BIOTECHNOLOGY

Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians

(2011) Cíntia Lacerda Ramos et al.   FOOD MICROBIOLOGY

Analysis of bacterial communities of traditional fermented West African cereal foods using culture independent methods

(2011) Folarin A. Oguntoyinbo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Food fermentations: Microorganisms with technological beneficial use

(2011) François Bourdichon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage

(2011) Hasan Tanguler et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The role of protective and probiotic cultures in food and feed and their impact in food safety

(2011) Francesca Gaggia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The role of nutraceutical proteins and peptides in apoptosis, angiogenesis, and metastasis of cancer cells

(2010) Elvira Gonzalez de Mejia et al.   CANCER AND METASTASIS REVIEWS

Variation in fatty acid composition of milk and cheese from cows grazed on two alpine pastures

(2010) Luca Falchero et al.   Dairy Science & Technology

Microbiology and Nutritional Value ofSelroti, an Ethnic Fermented Cereal Food of the Himalayas

(2010) Hannah Yonzan et al.   FOOD BIOTECHNOLOGY

Diversity of lactic acid bacteria from Hussuwa, a traditional African fermented sorghum food

(2010) Nuha M.K. Yousif et al.   FOOD MICROBIOLOGY

Short-Chain Fatty Acids Regulate the Enteric Neurons and Control Gastrointestinal Motility in Rats

(2010) Rodolphe Soret et al.   GASTROENTEROLOGY

Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods

(2010) Cíntia Lacerda Ramos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Low occurrence of safety hazards in coagulase negative staphylococci isolated from fermented foodstuffs

(2010) Sergine Even et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Enterocins in food preservation

(2010) Haider Khan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Determination of Boza's Organic Acid Composition as it is Affected by Raw Material and Fermentation

(2010) Arzu Akpinar-Bayizit et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare's milk

(2010) Y. Chen et al.   JOURNAL OF DAIRY SCIENCE

Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species

(2009) H. Gül Akıllıoğlu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Production of lipopeptides in Bacillus sp. CS93 isolated from Pozol

(2009) Stephen Moran et al.   FEMS MICROBIOLOGY LETTERS

Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

(2009) Jyoti Prakash Tamang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactobacillus kisonensis sp. nov., Lactobacillus otakiensis sp. nov., Lactobacillus rapi sp. nov. and Lactobacillus sunkii sp. nov., heterofermentative species isolated from sunki, a traditional Japanese pickle

(2009) K. Watanabe et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Production of enterocin A byEnterococcus faeciumMMRA isolated from ‘Rayeb’, a traditional Tunisian dairy beverage

(2009) A. Rehaiem et al.   JOURNAL OF APPLIED MICROBIOLOGY

Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties

(2009) J. Meyer et al.   JOURNAL OF DAIRY SCIENCE

Potential production and preservation of dahi by Lactococcus lactis W8, a nisin-producing strain

(2009) Suranjita Mitra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial Extracellular Polysaccharides Involved in Biofilm Formation

(2009) Barbara Vu et al.   MOLECULES

Functional and Probiotic Attributes of an Indigenous Isolate of Lactobacillus plantarum

(2009) Jai K. Kaushik et al.   PLoS One

Metabolic engineering of Pichia pastoris X-33 for lycopene production

(2009) Anuj Bhataya et al.   PROCESS BIOCHEMISTRY

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Yeasts associated with the production of Mexican alcoholic nondistilled and distilledAgavebeverages

(2008) Patricia Lappe-Oliveras et al.   FEMS YEAST RESEARCH

Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema

(2008) Bijoy Moktan et al.   FOOD RESEARCH INTERNATIONAL

A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam)

(2008) Huseyin Erten et al.   FOOD REVIEWS INTERNATIONAL

Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis

(2008) H CHANG et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Analysis of bacterial community during the fermentation of pulque, a traditional Mexican alcoholic beverage, using a polyphasic approach

(2008) A ESCALANTE et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation and partial characterization of a bacteriocin produced byPediococcus pentosaceusK23-2 isolated from Kimchi

(2008) M.S. Shin et al.   JOURNAL OF APPLIED MICROBIOLOGY

Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai

(2007) Ping-Mei Yan et al.   FOOD CONTROL