Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
Authors
Keywords
-
Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-15
Publisher
Informa UK Limited
Online
2022-01-11
DOI
10.1080/10408398.2021.2025035
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community
- (2021) Sonja Blasche et al. Nature Microbiology
- Zooming Into the Microbiota of Home-Made and Industrial Kefir Produced in Greece Using Classical Microbiological and Amplicon-Based Metagenomics Analyses
- (2021) Maria Kazou et al. Frontiers in Microbiology
- Probiotics in the dairy industry—Advances and opportunities
- (2021) Jie Gao et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Development of dynamic compartment models for industrial aerobic fed-batch fermentation processes
- (2021) Gisela Nadal-Rey et al. CHEMICAL ENGINEERING JOURNAL
- A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety
- (2021) Tolulope J. Ashaolu et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- A Review: Microbial Diversity and Function of Fermented Meat Products in China
- (2021) Zhengli Wang et al. Frontiers in Microbiology
- The prokaryotic community, physicochemical properties and flavors dynamics and their correlations in fermented grains for Chinese strong-flavor Baijiu production
- (2021) Xiaolong Hu et al. FOOD RESEARCH INTERNATIONAL
- Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review
- (2021) Gitishree Das et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Eating Fermented: Health Benefits of LAB-Fermented Foods
- (2021) Vincenzo Castellone et al. Foods
- Synergistic Effect of Multi-Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production
- (2020) Bowen Wang et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Fermented foods in a global age: East meets West
- (2020) Jyoti Prakash Tamang et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Technological roles of microorganisms in fish fermentation: a review
- (2020) Yanshun Xu et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- 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
- Microbial diversity of representative traditional fermented sausages in different regions of China
- (2020) Huang Zhengchao et al. JOURNAL OF APPLIED MICROBIOLOGY
- Evaluation of antibacterial properties of lactic acid bacteria from traditionally and industrially produced fermented sausages from Germany
- (2020) Lene Bungenstock et al. PLoS One
- Automated Electrochemical Glucose Biosensor Platform as an Efficient Tool Toward On-Line Fermentation Monitoring: Novel Application Approaches and Insights
- (2020) Katrin Pontius et al. Frontiers in Bioengineering and Biotechnology
- A Guide for the Food Industry to Meet the Future Skills Requirements Emerging with Industry 4.0
- (2020) Tugce Akyazi et al. Foods
- Primary and secondary succession mediates the accumulation of biogenic amines during industrial semidry Chinese rice wine fermentation
- (2020) Yi Luo et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation
- (2020) Hye Seon Song et al. FOOD CHEMISTRY
- Directional design of a starter to assemble the initial microbial fermentation community of baijiu
- (2020) Wenqing Zhang et al. FOOD RESEARCH INTERNATIONAL
- Synthesizing Systems Biology Knowledge from Omics Using Genome‐Scale Models
- (2020) Sanjeev Dahal et al. PROTEOMICS
- Internet of Robotic Things in Smart Domains: Applications and Challenges
- (2020) Laura Romeo et al. SENSORS
- Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households
- (2020) Xiaozhe Yang et al. Frontiers in Microbiology
- Metaproteomics insights into traditional fermented foods and beverages
- (2020) Liang Yang et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation
- (2020) Jae-Jun Lee et al. FOOD RESEARCH INTERNATIONAL
- Towards smart biomanufacturing: a perspective on recent developments in industrial measurement and monitoring technologies for bio-based production processes
- (2020) Carina L. Gargalo et al. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
- Understanding the Mechanisms of Positive Microbial Interactions That Benefit Lactic Acid Bacteria Co-cultures
- (2020) Fanny Canon et al. Frontiers in Microbiology
- Bacterial Populations in International Artisanal Kefirs
- (2020) Abrar Sindi et al. Microorganisms
- Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
- (2020) Yingying Hu et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Autogenic successions of bacteria and fungi in kefir grains from different origins when sub-cultured in goat milk
- (2020) Hao Wang et al. FOOD RESEARCH INTERNATIONAL
- Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation
- (2020) Li-Juan Chai et al. FOOD RESEARCH INTERNATIONAL
- Effects of kefir grains from different origins on proteolysis and volatile profile of goat milk kefir
- (2020) Hao Wang et al. FOOD CHEMISTRY
- Thirty years of knowledge on sourdough fermentation: A systematic review
- (2020) Kashika Arora et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Fermented food products in the era of globalization: tradition meets biotechnology innovations
- (2020) Andrea Galimberti et al. CURRENT OPINION IN BIOTECHNOLOGY
- Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review
- (2019) Ewa Jabłońska-Ryś et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Construction of synthetic microbiota for reproducible flavor metabolism in Chinese light aroma type liquor produced by solid-state fermentation
- (2019) Shilei Wang et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Production of Bioactive Peptides from Lactic Acid Bacteria: A Sustainable Approach for Healthier Foods
- (2019) María G. Venegas‐Ortega et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Soy sauce fermentation: Microorganisms, aroma formation, and process modification
- (2019) Putu Virgina Partha Devanthi et al. FOOD RESEARCH INTERNATIONAL
- Raw Material Regulates Flavor Formation via Driving Microbiota in Chinese Liquor Fermentation
- (2019) Chongchong Liu et al. Frontiers in Microbiology
- Bioprocessing in the Digital Age: The Role of Process Models
- (2019) Harini Narayanan et al. Biotechnology Journal
- The life and times of yeasts in traditional food fermentations
- (2019) Rosanna Tofalo et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Metabolic engineering and synthetic biology employing Lactococcus lactis and Bacillus subtilis cell factories
- (2019) Amanda Y van Tilburg et al. CURRENT OPINION IN BIOTECHNOLOGY
- Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea
- (2019) Ming Zhao et al. mSystems
- Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli
- (2019) Gautam Gaur et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Biotechnological potential and applications of microbial consortia
- (2019) Xiujuan Qian et al. BIOTECHNOLOGY ADVANCES
- Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures
- (2019) Mirna Mrkonjic Fuka et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors
- (2019) Yi Luo et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A review of wine fermentation process modeling
- (2019) Konrad V. Miller et al. JOURNAL OF FOOD ENGINEERING
- Biotechnological potential of microbial consortia and future perspectives
- (2018) Shashi Kant Bhatia et al. CRITICAL REVIEWS IN BIOTECHNOLOGY
- Modern perspectives on the health benefits of kefir in next generation sequencing era: Improvement of the host gut microbiota
- (2018) Dong-Hyeon Kim et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Diverse yeasts for diverse fermented beverages and foods
- (2018) Chris Todd Hittinger et al. CURRENT OPINION IN BIOTECHNOLOGY
- The dynamic changes of chemical components and microbiota during the natural fermentation process in Da-Jiang , a Chinese popular traditional fermented condiment
- (2018) Junrui Wu et al. FOOD RESEARCH INTERNATIONAL
- Omics approaches to understand sourdough fermentation processes
- (2018) Stefan Weckx et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Designing microbial consortia with defined social interactions
- (2018) Wentao Kong et al. Nature Chemical Biology
- Diversity and Function of Microbial Community in Chinese Strong-Flavor Baijiu Ecosystem: A Review
- (2018) Wei Zou et al. Frontiers in Microbiology
- Staphtox predictor - A dynamic mathematical model to predict formation of Staphylococcus enterotoxin during heating and fermentation of meat products
- (2018) A. Gunvig et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Fermented Foods as a Dietary Source of Live Organisms
- (2018) Shannon Rezac et al. Frontiers in Microbiology
- Bioactivity of soy-based fermented foods: A review
- (2018) Zhen-Hui Cao et al. BIOTECHNOLOGY ADVANCES
- Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios
- (2018) Patrick C. Setford et al. FOOD RESEARCH INTERNATIONAL
- Synthetic Biology Tools to Engineer Microbial Communities for Biotechnology
- (2018) Nicholas S. McCarty et al. TRENDS IN BIOTECHNOLOGY
- Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor
- (2017) Xueshan Wang et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Ensuring food safety using aptamer based assays: Electroanalytical approach
- (2017) Hedieh Malekzad et al. TRAC-TRENDS IN ANALYTICAL CHEMISTRY
- Mystery behind Chinese liquor fermentation
- (2017) Guangyuan Jin et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing
- (2017) Zhewei Song et al. Frontiers in Microbiology
- Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation
- (2016) Zhen-Ming Lu et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions
- (2016) Helena Albergaria et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Diversity of Antibiotic Resistance Genes inEnterococcusStrains Isolated from Ready-to-Eat Meat Products
- (2016) Wioleta Chajęcka-Wierzchowska et al. JOURNAL OF FOOD SCIENCE
- Stress Physiology of Lactic Acid Bacteria
- (2016) Konstantinos Papadimitriou et al. MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS
- Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
- (2016) Jyoti P. Tamang et al. Frontiers in Microbiology
- Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review
- (2016) Jayanta Kumar Patra et al. Frontiers in Microbiology
- Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir
- (2016) Aaron M. Walsh et al. mSystems
- Microbiota Dynamics Associated with Environmental Conditions and Potential Roles of Cellulolytic Communities in Traditional Chinese Cereal Starter Solid-State Fermentation
- (2015) Pan Li et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Recent advances in nanoparticle based aptasensors for food contaminants
- (2015) Richa Sharma et al. BIOSENSORS & BIOELECTRONICS
- Microbial bioinformatics for food safety and production
- (2015) Wynand Alkema et al. BRIEFINGS IN BIOINFORMATICS
- Fermented Foods as Experimentally Tractable Microbial Ecosystems
- (2015) Benjamin E. Wolfe et al. CELL
- Quality, functionality, and shelf life of fermented meat and meat products: A review
- (2015) Pavan Kumar et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Wine microbiome: A dynamic world of microbial interactions
- (2015) Youzhong Liu et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Metabolic dependencies drive species co-occurrence in diverse microbial communities
- (2015) Aleksej Zelezniak et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera
- (2015) Zhihong Sun et al. Nature Communications
- Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
- (2015) Michael G Gänzle Current Opinion in Food Science
- Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity
- (2014) Benjamin E. Wolfe et al. CELL
- Antidiarrheal Effect of Food Fermented by Various Strains ofLactobacillus
- (2014) Afshan Shafi et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Metagenomic analysis of the microbial community in kefir grains
- (2014) Ufuk Nalbantoglu et al. FOOD MICROBIOLOGY
- Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter
- (2014) Xiao-Wei Zheng et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- PCR-DGGE Analysis of the Microbial Communities in Three Different Chinese ��Baiyunbian�� Liquor Fermentation Starters
- (2014) Xiaomao Xiong et al. JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
- Regulation of Dual Glycolytic Pathways for Fructose Metabolism in Heterofermentative Lactobacillus panis PM1
- (2013) Tae Sun Kang et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Cheddar Cheese Ripening and Flavor Characterization: A Review
- (2013) Mian Anjum Murtaza et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Ecological parameters influencing microbial diversity and stability of traditional sourdough
- (2013) Fabio Minervini et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources
- (2013) Alan J. Marsh et al. PLoS One
- Pangenomics – an avenue to improved industrial starter cultures and probiotics
- (2012) Christel Garrigues et al. CURRENT OPINION IN BIOTECHNOLOGY
- Acid Stress-Mediated Metabolic Shift in Lactobacillus sanfranciscensis LSCE1
- (2011) Diana I. Serrazanetti et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- An Introduction to the Traditional Fermented Foods and Beverages of Turkey
- (2011) Bulent Kabak et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Review: Functional Properties of Kefir
- (2011) Zeynep B. Guzel-Seydim et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria
- (2011) Mohamed A. Rabie et al. FOOD CHEMISTRY
- Prevalence of Salmonella spp. and Listeria monocytogenes at Small-Scale Spanish Factories Producing Traditional Fermented Sausages
- (2011) BELEN MARTIN et al. JOURNAL OF FOOD PROTECTION
- Diversity and safety hazards of bacteria involved in meat fermentations
- (2011) Régine Talon et al. MEAT SCIENCE
- Application of mechanistic models to fermentation and biocatalysis for next-generation processes
- (2010) Krist V. Gernaey et al. TRENDS IN BIOTECHNOLOGY
- Microbial interactions in cheese: implications for cheese quality and safety
- (2009) Françoise Irlinger et al. CURRENT OPINION IN BIOTECHNOLOGY
- Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal
- (2009) Helena Albano et al. MEAT SCIENCE
- Quantitative Studies and Taste Re-engineering Experiments toward the Decoding of the Nonvolatile Sensometabolome of Gouda Cheese
- (2008) Simone Toelstede et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)
- (2008) M.G. Bonomo et al. MEAT SCIENCE
- Novel omics technologies in nutrition research
- (2007) Xuewu Zhang et al. BIOTECHNOLOGY ADVANCES
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now