The periodic table of fermented foods: limitations and opportunities

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

(2021) Maria L. Marco et al.   Nature Reviews Gastroenterology & Hepatology

Gut-microbiota-targeted diets modulate human immune status

(2021) Hannah C. Wastyk et al.   CELL

Comparison of Potent Odorants in Traditional and Modern Types of Chinese Xiaoqu Liquor (Baijiu) Based on Odor Activity Values and Multivariate Analyses

(2021) Shuang Chen et al.   Foods

Independent domestication events in the blue‐cheese fungus Penicillium roqueforti

(2020) Emilie Dumas et al.   MOLECULAR ECOLOGY

Host-adapted lactobacilli in food fermentations: Impact of metabolic traits of host adapted lactobacilli on food quality and human health

(2020) Qing Li et al.   Current Opinion in Food Science

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

Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?

(2020) Michael G Gänzle   Current Opinion in Food Science

Fermented Edible Insects for Promoting Food Security in Africa

(2020) Yusuf Olamide Kewuyemi et al.   Insects

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

(2020) Tolulope Ashaolu et al.   Microorganisms

Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring

(2020) Luca Belleggia et al.   FOOD MICROBIOLOGY

Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread-Making Processes

(2020) Frédéric Bigey et al.   CURRENT BIOLOGY

Thirty years of knowledge on sourdough fermentation: A systematic review

(2020) Kashika Arora et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage

(2019) Zhanggen Liu et al.   FOOD MICROBIOLOGY

Composition and origin of the fermentation microbiota of mahewu, a Zimbabwean fermented cereal beverage

(2019) Felicitas Pswarayi et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The Mo- and Fe-nitrogenases of the endophyte Kosakonia sp. UYSO10 are necessary for growth promotion of sugarcane

(2019) Cecilia Taulé et al.   ANNALS OF MICROBIOLOGY

Establishment limitation constrains the abundance of lactic acid bacteria in the Napa cabbage phyllosphere

(2019) Esther R. Miller et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Development of low‐alcohol isotonic beer by interrupted fermentation

(2019) Deborah Oliveira De Fusco et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Key odorants in peated malt whisky and its differentiation from other whisky types using profiling of flavor and volatile compounds

(2019) Henryk H. Jeleń et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial community and composition in Jiang-shui and Suan-cai revealed by high-throughput sequencing of 16S rRNA

(2019) Zhanggen Liu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds

(2019) Sydney Phiri et al.   PLoS One

The periodic table of chemical elements – history, nature, meaning

(2019) Christo Balarew   PURE AND APPLIED CHEMISTRY

The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk

(2018) Raquel Lo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Culture-dependent and -independent analysis of bacterial community structure in Jiangshui, a traditional Chinese fermented vegetable food

(2018) Zhang Jun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan

(2018) Amaia Arranz-Otaegui et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria

(2018) Sander Wuyts et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

(2018) Marco Montemurro et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?

(2018) Michael G. Gänzle et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes

(2018) Renda Kankanamge Chaturika Jeewanthi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread

(2018) Bowen Yan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

African fermented dairy products – Overview of predominant technologically important microorganisms focusing on African Streptococcus infantarius variants and potential future applications for enhanced food safety and security

(2017) Christoph Jans et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

New Method To Produce Kokumi Seasoning from Protein Hydrolysates Using Bacterial Enzymes

(2017) Hideyuki Suzuki et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Colonization strategy of the endophytic plant growth-promoting strains of Pseudomonas fluorescens and Klebsiella oxytoca on the seeds, seedlings and roots of the epiphytic orchid, Dendrobium nobile Lindl

(2017) A.S. Pavlova et al.   JOURNAL OF APPLIED MICROBIOLOGY

A Review on the Applications of Next Generation Sequencing Technologies as Applied to Food-Related Microbiome Studies

(2017) Yu Cao et al.   Frontiers in Microbiology

Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts

(2016) Brigida Gallone et al.   CELL

Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies

(2016) Hedda Hillmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

First Report of Bacterial Canker in Mulberry Caused by Citrobacter freundii in Iran

(2016) T. Allahverdi et al.   PLANT DISEASE

Enhanced secretion of natto phytase byBacillus subtilis

(2015) Shogo Tsuji et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Fermented Foods as Experimentally Tractable Microbial Ecosystems

(2015) Benjamin E. Wolfe et al.   CELL

Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread

(2015) Cindy J. Zhao et al.   CEREAL CHEMISTRY

Microbial ecology and starter culture technology in coffee processing

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

Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera

(2015) Zhihong Sun et al.   Nature Communications

Comparative genomics Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations

(2015) Jinshui Zheng et al.   Scientific Reports

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

African fermented foods and probiotics

(2014) Charles M.A.P. Franz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

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 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

Fate of Phytochemicals during Malting and Fermentation of Type III Tannin Sorghum and Impact on Product Biofunctionality

(2013) A. P. Polycarpe Kayodé et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Evolutionary Imprint of Domestication on Genome Variation and Function of the Filamentous Fungus Aspergillus oryzae

(2012) John G. Gibbons et al.   CURRENT BIOLOGY

Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods

(2012) Xiao-Wei Zheng et al.   FOOD MICROBIOLOGY

The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods

(2012) Ivan M. Mukisa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Monascus secondary metabolites: production and biological activity

(2012) Petra Patakova   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

(2011) Ji Young Jung et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Food fermentations: Microorganisms with technological beneficial use

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

Konzo: From Poverty, Cassava, and Cyanogen Intake to Toxico-Nutritional Neurological Disease

(2011) Hipólito Nzwalo et al.   PLoS Neglected Tropical Diseases

Mapping Early Patents on Baker's Yeast Manufacture

(2010) Pierre Gélinas   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas

(2010) Buddhiman Tamang et al.   INDIAN JOURNAL OF MICROBIOLOGY

OBUSHERA: DESCRIPTIVE SENSORY PROFILING AND CONSUMER ACCEPTABILITY

(2010) I.M. MUKISA et al.   JOURNAL OF SENSORY STUDIES

Conceptual Synthesis in Community Ecology

(2010) Mark Vellend   QUARTERLY REVIEW OF BIOLOGY

Rich nutrition from the poorest – Cereal fermentations in Africa and Asia

(2009) M.J.Rob Nout   FOOD MICROBIOLOGY

Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan

(2009) Shiou-Huei Chao et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evidence for a plant-associated natural habitat for Cronobacter spp.

(2009) Michael Schmid et al.   RESEARCH IN MICROBIOLOGY

Ecological Role of Lactobacilli in the Gastrointestinal Tract: Implications for Fundamental and Biomedical Research

(2008) J. Walter   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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