A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

Fermented foods in a global age: East meets West

(2020) Jyoti Prakash Tamang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The molecular and technological characterization of lactic acid bacteria in einkorn sourdough: effect on bread quality

(2020) Elif Çakır et al.   Journal of Food Measurement and Characterization

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

(2020) Elena Bartkiene et al.   Microorganisms

Amazake made from sake cake and rice koji suppresses sebum content in differentiated hamster sebocytes and improves skin properties in humans

(2020) Hiroko Maruki-Uchida et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

An international regulatory review of food health-related claims in functional food products labeling

(2020) Laura Domínguez Díaz et al.   Journal of Functional Foods

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

(2020) Penka Petrova et al.   Nutrients

A review on selection of fermentative microorganisms for functional foods and beverages: the production and future perspectives

(2019) Tolulope Joshua Ashaolu   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy

(2019) Anna Reale et al.   Frontiers in Microbiology

Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

(2019) Antonio Benítez-Cabello et al.   Foods

Editorial: New Trends in Table Olive Fermentation

(2019) Joaquin Bautista-Gallego et al.   Frontiers in Microbiology

Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria

(2019) D. Korcari et al.   LETTERS IN APPLIED MICROBIOLOGY

Acetic acid bacteria in fermented foods and beverages

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

Effect of Chinese rice wine sludge on the production of Chinese steamed buns

(2018) Aisikaer Ai-Lati et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study

(2018) Tiziana Di Renzo et al.   Frontiers in Microbiology

Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

(2018) Alessandra Pino et al.   Frontiers in Microbiology

Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

(2018) Henning Harth et al.   Food Science & Nutrition

Human colonic microbiota modulation and branched chain fatty acids production affected by soy protein hydrolysate

(2018) Tolulope Joshua Ashaolu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations

(2018) Tiago Touret et al.   PLoS One

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

(2018) Hiroshi Hamajima et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Significance of traditional fermented foods in the lower Mekong subregion: A focus on lactic acid bacteria

(2018) Dalin Ly et al.   Food Bioscience

The use of next generation sequencing for improving food safety: Translation into practice

(2018) Balamurugan Jagadeesan et al.   FOOD MICROBIOLOGY

Metabolite profile of koji amazake and its lactic acid fermentation product by Lactobacillus sakei UONUMA

(2017) Yoshifumi Oguro et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

A novel probiotic Bacillus siamensis B44v isolated from Thai pickled vegetables (Phak-dong) for potential use as a feed supplement in aquaculture

(2017) Ratchanu Meidong et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

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

(2017) Aristea Baschali et al.   NUTRITION RESEARCH REVIEWS

A functional food: a traditional Tarhana fermentation

(2017) Merih KIVANÇ et al.   Food Science and Technology

Non-Alcoholic Beverages from Fermented Cereals with Increased Oligosaccharide Content

(2016) Loreta Basinskiene et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota

(2016) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of pre-fermented wheat bran on dough and bread characteristics

(2016) M.C. Messia et al.   JOURNAL OF CEREAL SCIENCE

Microbial Ecology Dynamics in PortugueseBroaSourdough

(2016) João M. Rocha et al.   JOURNAL OF FOOD QUALITY

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

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

Metagenomics insights into food fermentations

(2016) Francesca De Filippis et al.   Microbial Biotechnology

Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters

(2016) Ene Viiard et al.   PLoS One

Non-dairy Based Probiotics: A Healthy Treat for Intestine

(2015) Sangita Bansal et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterization of lactic acid bacteria distributed in small fish fermented with boiled rice in Myanmar

(2015) Nant Kay Thwe Moe et al.   FISHERIES SCIENCE

Diversity and Stability of Yeast Species During the Fermentation of Tarhana

(2015) Serap Özel et al.   FOOD BIOTECHNOLOGY

Two putatively novel bacteriocins active against Gram-negative food borne pathogens produced by Weissella hellenica BCC 7293

(2015) Weerapong Woraprayote et al.   FOOD CONTROL

Unpasteurised commercial boza as a source of microbial diversity

(2015) Andrea Osimani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe

(2015) Renata Sõukand et al.   JOURNAL OF ETHNOPHARMACOLOGY

Evaluation of Two Lactic Acid Bacteria Starter Cultures for the Fermentation of Natural Black Table Olives (Olea europaea L cv Kalamon)

(2015) Marina Papadelli et al.   Polish Journal of Microbiology

Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis

(2014) Amornrat Wanangkarn et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of resistant starches on chemical and functional properties of tarhana

(2014) Hilal Arslan Bayrakçı et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fermented beverages with health-promoting potential: Past and future perspectives

(2014) Alan J. Marsh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam

(2013) Doan Thi Lam Nguyen 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

Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

(2013) A. Reale et al.   JOURNAL OF FOOD SCIENCE

Traditionally produced sauerkraut as source of autochthonous functional starter cultures

(2013) Jasna Beganović et al.   MICROBIOLOGICAL RESEARCH

Microbiota of table olive fermentations and criteria of selection for their use as starters

(2013) Dilek Heperkan   Frontiers in Microbiology

Isolation and characterization of lactic acid bacteria from pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan

(2012) Yi-sheng Chen et al.   FOLIA MICROBIOLOGICA

Microbiological profile of maize and rye flours, and sourdough used for the manufacture of traditional Portuguese bread

(2012) João M. Rocha et al.   FOOD MICROBIOLOGY

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product

(2012) Doan Thi Lam Nguyen et al.   FOOD RESEARCH INTERNATIONAL

Yeasts in table olive processing: Desirable or spoilage microorganisms?

(2012) F.N. Arroyo-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam

(2012) N.T.L. Doan et al.   LETTERS IN APPLIED MICROBIOLOGY

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

(2011) Fabio Minervini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation

(2011) Maria Aponte et al.   FOOD MICROBIOLOGY

Radical Scavenging Activity of the Japanese Traditional Food, Amazake

(2011) Shinpei YAMAMOTO et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

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

(2011) Chi-huan Chang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Importance of lactic acid bacteria in Asian fermented foods

(2011) Sook Rhee et al.   Microbial Cell Factories

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

(2010) Hannah Yonzan et al.   FOOD BIOTECHNOLOGY

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

(2010) Alice V. Moroni et al.   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

Unknown

(2010) Jeesuda Keatkrai et al.   SCIENCEASIA

Identification of lactobacilli isolated in traditional ripe wheat sourdoughs by using molecular methods

(2010) Anna Reale et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

(2009) Maria Aponte et al.   FOOD MICROBIOLOGY

Effect of Whey Concentrate Addition on the Chemical, Nutritional and Sensory Properties of Tarhana (a Turkish Fermented Cereal-based Food)

(2009) Nilgün ERTAŞ et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR

(2009) Hervé Robert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

(2009) Ramesh C. Ray et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

(2009) R. Coda et al.   JOURNAL OF APPLIED MICROBIOLOGY

Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand

(2009) Naphatrapi Luangsakul et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

(2008) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of Proteolytic Bacteria from Thai Traditional Fermented Foods and Their Allergenic Reducing Potentials

(2008) P. Phromraksa et al.   JOURNAL OF FOOD SCIENCE

Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy)

(2008) Teresa Zotta et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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

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