Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota

Shotgun Metagenomic Analysis of Kombucha Mutualistic Community Exposed to Mars‐like Environment outside the International Space Station

(2021) Aristóteles Góes‐Neto et al.   ENVIRONMENTAL MICROBIOLOGY

Current challenges, applications and future perspectives of SCOBY cellulose of Kombucha fermentation

(2021) D. Laavanya et al.   JOURNAL OF CLEANER PRODUCTION

Effects of the Addition of Herbs on the Properties of Doenjang

(2021) Sunmin Lee et al.   Foods

Isolation and identification of aroma-producing non-Saccharomyces yeast strains and the enological characteristic comparison in wine making

(2021) Yen-Tso Lai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fermented foods in a global age: East meets West

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

Microbial composition of Kombucha determined using amplicon sequencing and shotgun metagenomics

(2020) Muzaffer Arıkan et al.   JOURNAL OF FOOD SCIENCE

Metabolic engineering of Saccharomyces cerevisiae using the CRISPR/Cas9 system to minimize ethyl carbamate accumulation during Chinese rice wine fermentation

(2020) Dianhui Wu et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Metaproteomics insights into traditional fermented foods and beverages

(2020) Liang Yang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels

(2020) Mohamed Mannaa et al.   Foods

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

(2020) Chrysa Voidarou et al.   Foods

Fermented food products in the era of globalization: tradition meets biotechnology innovations

(2020) Andrea Galimberti et al.   CURRENT OPINION IN BIOTECHNOLOGY

Challenges and promise at the interface of metaproteomics and genomics: an overview of recent progress in metaproteogenomic data analysis

(2019) Henning Schiebenhoefer et al.   Expert Review of Proteomics

Editing the microbiome the CRISPR way

(2019) Gayetri Ramachandran et al.   PHILOSOPHICAL TRANSACTIONS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES

A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry

(2019) Gilberto Vinicius De Melo Pereira et al.   FOOD REVIEWS INTERNATIONAL

CRISPR-Directed Microbiome Manipulation across the Food Supply Chain

(2019) Rodolphe Barrangou et al.   TRENDS IN MICROBIOLOGY

Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation

(2019) Mohamed Mannaa et al.   Scientific Reports

Integrated Meta-omics Approaches To Understand the Microbiome of Spontaneous Fermentation of Traditional Chinese Pu-erh Tea

(2019) Ming Zhao et al.   mSystems

Acetic acid bacteria in fermented foods and beverages

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

Genomic and metatranscriptomic analyses of Weissella koreensis reveal its metabolic and fermentative features during kimchi fermentation

(2018) Sang Eun Jeong et al.   FOOD MICROBIOLOGY

Understanding Kombucha Tea Fermentation: A Review

(2018) Silvia Alejandra Villarreal-Soto et al.   JOURNAL OF FOOD SCIENCE

CRISPR plants now subject to tough GM laws in European Union

(2018) Ewen Callaway   NATURE

A call for science-based review of the European court's decision on gene-edited crops

(2018) Fyodor D Urnov et al.   NATURE BIOTECHNOLOGY

Multimicrobial Kombucha Culture Tolerates Mars-Like Conditions Simulated on Low-Earth Orbit

(2018) Olga Podolich et al.   ASTROBIOLOGY

Cheesomics: the future pathway to understanding cheese flavour and quality

(2018) Roya Afshari et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

(2018) Yves Waché et al.   Frontiers in Microbiology

Large-scale targeted metagenomics analysis of bacterial ecological changes in 88 kimchi samples during fermentation

(2017) Moeun Lee et al.   FOOD MICROBIOLOGY

Elimination of the cryptic plasmid in Leuconostoc citreum by CRISPR/Cas9 system

(2017) Ye-Ji Jang et al.   JOURNAL OF BIOTECHNOLOGY

Future access and improvement of industrial lactic acid bacteria cultures

(2017) Eric Johansen   Microbial Cell Factories

Shotgun metagenomics, from sampling to analysis

(2017) Christopher Quince et al.   NATURE BIOTECHNOLOGY

Meta-omics insights in the microbial community profiling and functional characterization of fermented foods

(2017) Gu Chen 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

CRISPR/Cas9 System as a Valuable Genome Editing Tool for Wine Yeasts with Application to Decrease Urea Production

(2017) Ileana Vigentini et al.   Frontiers in Microbiology

Current perspectives in food-based studies exploiting multi-omics approaches

(2017) Ilario Ferrocino et al.   Current Opinion in Food Science

Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches

(2016) Valentina Alessandria et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Use of Metagenomic Shotgun Sequencing Technology To Detect Foodborne Pathogens within the Microbiome of the Beef Production Chain

(2016) Xiang Yang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Proteomic interrogation of the gut microbiota: potential clinical impact

(2016) Sven-Bastiaan Haange et al.   Expert Review of Proteomics

Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota

(2016) Alejandra Escobar-Zepeda et al.   FOOD MICROBIOLOGY

Kombucha tea fermentation: Microbial and biochemical dynamics

(2016) Somnath Chakravorty et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Survival of Bacillus cereus Vegetative Cells during Spanish-Style Fermentation of Conservolea Green Olives

(2016) EFSTATHIOS Z. PANAGOU et al.   JOURNAL OF FOOD PROTECTION

Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

(2016) Francesca De Filippis et al.   Scientific Reports

Development of a genome editing technique using the CRISPR/Cas9 system in the industrial filamentous fungus Aspergillus oryzae

(2015) Takuya Katayama et al.   BIOTECHNOLOGY LETTERS

Fermented Foods as Experimentally Tractable Microbial Ecosystems

(2015) Benjamin E. Wolfe et al.   CELL

Microbial ecology and starter culture technology in coffee processing

(2015) Gilberto Vinícius de Melo Pereira et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Diversity of Yeast and Mold Species from a Variety of Cheese Types

(2015) Nabaraj Banjara et al.   CURRENT MICROBIOLOGY

Garlic is a source of major lactic acid bacteria for early-stage fermentation of cabbage-kimchi

(2015) Sae Bom Lim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Kimchi microflora: history, current status, and perspectives for industrial kimchi production

(2014) Ji Young Jung et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

(2014) Rasu Jayabalan 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

The art of strain improvement of industrial lactic acid bacteria without the use of recombinant DNA technology

(2014) Patrick MF Derkx et al.   Microbial Cell Factories

Sequence-specific antimicrobials using efficiently delivered RNA-guided nucleases

(2014) Robert J Citorik et al.   NATURE BIOTECHNOLOGY

Exploiting CRISPR-Cas nucleases to produce sequence-specific antimicrobials

(2014) David Bikard et al.   NATURE BIOTECHNOLOGY

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

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

Programmable Removal of Bacterial Strains by Use of Genome-Targeting CRISPR-Cas Systems

(2014) A. A. Gomaa et al.   mBio

Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation

(2013) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genome engineering using the CRISPR-Cas9 system

(2013) F Ann Ran et al.   Nature Protocols

Genome engineering in Saccharomyces cerevisiae using CRISPR-Cas systems

(2013) James E. DiCarlo et al.   NUCLEIC ACIDS RESEARCH

Selection of a Bifidobacterium animalis subsp.lactisStrain with a Decreased Ability To Produce Acetic Acid

(2012) Abelardo Margolles et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Next-generation approaches to the microbial ecology of food fermentations

(2012) Nicholas A. Bokulich et al.   BMB Reports

Microbial metaproteomics: identifying the repertoire of proteins that microorganisms use to compete and cooperate in complex environmental communities

(2012) Robert L. Hettich et al.   CURRENT OPINION IN MICROBIOLOGY

Improving traditional fermented beverages: How to evolve from spontaneous to directed fermentation

(2012) José Luis Navarrete-Bolaños   ENGINEERING IN LIFE SCIENCES

Controlled fermentation of kimchi using naturally occurring antimicrobial agents

(2012) Jinsol Kim et al.   FOOD MICROBIOLOGY

Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation

(2012) Sang Hyeon Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Food fermentations: Microorganisms with technological beneficial use

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

Improving the storage stability of Bifidobacterium breve in low pH fruit juice

(2010) M. Saarela et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY