Food fermentation – Significance to public health and sustainability challenges of modern diet and food systems

Evaluation of Some Agro-Industrial Wastes as Fermentation Medium for Pullulan Production by Aureobasidium pullulans AZ-6

(2022) Büşra Akdeniz Oktay et al.   CURRENT MICROBIOLOGY

Extraction of lipids from microalgae using classical and innovative approaches

(2022) Jianjun Zhou et al.   FOOD CHEMISTRY

Transcriptome analysis of melatonin regulating the transformation of glucoraphanin to sulforaphane in broccoli hairy roots

(2022) Xiaoling Zhang et al.   PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS

Valorization of by-products from Prunus genus fruit processing: Opportunities and applications

(2022) Paulo E. S. Munekata et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread

(2022) Yuwei Hu et al.   JOURNAL OF FOOD SCIENCE

Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables

(2022) Spiros Paramithiotis et al.   Foods

Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation

(2022) Nobahle P. Cele et al.   Foods

Effects of a Lifestyle Intervention to Prevent Deterioration in Glycemic Status Among South Asian Women With Recent Gestational Diabetes

(2022) Nikhil Tandon et al.   JAMA Network Open

The Potential of Single-Cell Oils Derived From Filamentous Fungi as Alternative Feedstock Sources for Biodiesel Production

(2021) Sizwe I. Mhlongo et al.   Frontiers in Microbiology

Understanding the cross-talk between human microbiota and gastrointestinal cancer for developing potential diagnostic and prognostic biomarkers

(2021) Sheetal Kashyap et al.   SEMINARS IN CANCER BIOLOGY

Functional Analysis of an Acyltransferase-Like Domain from Polyunsaturated Fatty Acid Synthase in Thraustochytrium

(2021) Carla Almendáriz-Palacios et al.   Microorganisms

Gut-microbiota-targeted diets modulate human immune status

(2021) Hannah C. Wastyk et al.   CELL

Rhodococcus as Biofactories for Microbial Oil Production

(2021) Héctor M. Alvarez et al.   MOLECULES

Pomegranate peel waste: a new substrate for citric acid production by Aspergillus niger in solid-state fermentation under non-aseptic conditions

(2020) Triantafyllos Roukas et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

Reduction of FODMAP content by bioprocessing

(2020) Antti Nyyssölä et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Simultaneous vinegar fermentation from a pineapple by-product using the co-inoculation of yeast and thermotolerant acetic acid bacteria and their physiochemical properties

(2020) Varavut Tanamool et al.   3 Biotech

Gut-Resident Lactobacilli Activate Hepatic Nrf2 and Protect Against Oxidative Liver Injury

(2020) Bejan J. Saeedi et al.   Cell Metabolism

New Insights into Molecular Links Between Microbiota and Gastrointestinal Cancers: A Literature Review

(2020) Yash Raj Rastogi et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The case for biotech on Mars

(2020) Shannon N. Nangle et al.   NATURE BIOTECHNOLOGY

Marine Protists and Rhodotorula Yeast as Bio-Convertors of Marine Waste into Nutrient-Rich Deposits for Mangrove Ecosystems

(2020) Ana F. Miranda et al.   PROTIST

Bio-sorbents, industrially important chemicals and novel materials from citrus processing waste as a sustainable and renewable bioresource: A review

(2020) Neelima Mahato et al.   Journal of Advanced Research

Bacteriocins, Antimicrobial Peptides from Bacterial Origin: Overview of Their Biology and Their Impact against Multidrug-Resistant Bacteria

(2020) Alexis Simons et al.   Microorganisms

Study of bacterial and fungal community structures in traditional koumiss from Inner Mongolia

(2019) Liang Guo et al.   JOURNAL OF DAIRY SCIENCE

Comparative Effect of Black, Green, Oolong and White Tea Intake on Body Weight Gain and Bile Acid Metabolism

(2019) Lili Sun et al.   NUTRITION

Quality, functionality, and microbiology of fermented fish: a review

(2019) Jinhong Zang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Citric acid production from the integration of Spanish-style green olive processing wastewaters with white grape pomace by Aspergillus niger

(2019) Eugenia Papadaki et al.   BIORESOURCE TECHNOLOGY

Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria

(2019) Jian-Hui Ye et al.   FOOD CHEMISTRY

Apoptosis and metastasis inhibitory potential of pineapple vinegar against mouse mammary gland cells in vitro and in vivo

(2019) Nurul Elyani Mohamad et al.   Nutrition & Metabolism

Understanding Food Loss and Waste—Why Are We Losing and Wasting Food?

(2019) Rovshen Ishangulyyev et al.   Foods

Pullulan production from agro-industrial waste and its applications in food industry: A review

(2019) Ram Sarup Singh et al.   CARBOHYDRATE POLYMERS

Combining submerged and solid state fermentation to convert waste bread into protein and pigment using the edible filamentous fungus N. intermedia

(2019) Rebecca Gmoser et al.   WASTE MANAGEMENT

Rediscovering acidophilus milk, its quality characteristics, manufacturing methods, flavor chemistry and nutritional value

(2019) Mohamed A. Farag et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Polyunsaturated fatty acid production by Yarrowia lipolytica employing designed myxobacterial PUFA synthases

(2019) Katja Gemperlein et al.   Nature Communications

Deciphering the microbiome shift during fermentation of medicinal plants

(2019) Martina Köberl et al.   Scientific Reports

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

Bioprocessing of common pulses changed seed microstructures, and improved dipeptidyl peptidase-IV and α-glucosidase inhibitory activities

(2019) Elisa Di Stefano et al.   Scientific Reports

Biotransformation of corn bran derived ferulic acid to vanillic acid using engineered Pseudomonas putida KT2440

(2019) Priya Upadhyay et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

An integrated valorization of industrial waste of eggplant: Simultaneous recovery of pectin, phenolics and sequential production of pullulan

(2019) Milad Kazemi et al.   WASTE MANAGEMENT

Health lipid indices and physicochemical properties of dual fortified yogurt with extruded flaxseed omega fatty acids and fibers for hypercholesterolemic subjects

(2019) Nazir Ahmad et al.   Food Science & Nutrition

Assessing the environmental impacts of halving food loss and waste along the food supply chain

(2019) Quentin D. Read et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Flavonoids, Dairy Foods, and Cardiovascular and Metabolic Health

(2018) Dariush Mozaffarian et al.   CIRCULATION RESEARCH

Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications

(2018) Rodrigo José Gomes et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Production of Arachidonic Acid and Eicosapentaenoic Acid by Mortierella alpina CBS 528.72 on Date Waste

(2018) Seyedeh Zeinab Asadi et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Understanding Kombucha Tea Fermentation: A Review

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

Relationship between food waste, diet quality, and environmental sustainability

(2018) Zach Conrad et al.   PLoS One

Cyanobacterial pigments: Perspectives and biotechnological approaches

(2018) Dinesh Kumar Saini et al.   FOOD AND CHEMICAL TOXICOLOGY

Cardiac ageing: extrinsic and intrinsic factors in cellular renewal and senescence

(2018) Natalie A. Gude et al.   Nature Reviews Cardiology

You are what you eat: diet, health and the gut microbiota

(2018) Niv Zmora et al.   Nature Reviews Gastroenterology & Hepatology

Novel lactopeptides in fermented dairy products improve memory function and cognitive decline

(2018) Yasuhisa Ano et al.   NEUROBIOLOGY OF AGING

Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation – a pilot study

(2018) Elsa Sandberg Nielsen et al.   Food & Function

Effects of Tempeh Fermentation with Lactobacillus plantarum and Rhizopus oligosporus on Streptozotocin-Induced Type II Diabetes Mellitus in Rats

(2018) Ying-Che Huang et al.   Nutrients

An insight into the health benefits of fermented soy products

(2018) Muthukumaran Jayachandran et al.   FOOD CHEMISTRY

Beneficial Effects of Dietary Tempeh Prepared with Rhizopus stolonifer on Liver Function in Rats Fed with a High-Fat Diet

(2018) Tsuyoshi KAMEDA et al.   JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY

Options for keeping the food system within environmental limits

(2018) Marco Springmann et al.   NATURE

Bacterial Microbiota and Metabolic Character of Traditional Sour Cream and Butter in Buryatia, Russia

(2018) Jie Yu et al.   Frontiers in Microbiology

Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods

(2017) Michela Palla et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

An Integrated View of the Effects of Wine Polyphenols and Their Relevant Metabolites on Gut and Host Health

(2017) Carolina Cueva et al.   MOLECULES

Valorization of raw materials from agricultural industry for astaxanthin and β-carotene production by Xanthophyllomyces dendrorhous

(2017) Teresa Gervasi et al.   NATURAL PRODUCT RESEARCH

Milk kefir: nutritional, microbiological and health benefits

(2017) Damiana D. Rosa et al.   NUTRITION RESEARCH REVIEWS

Regulation of Sirtuin-Mediated Protein Deacetylation by Cardioprotective Phytochemicals

(2017) Niria Treviño-Saldaña et al.   Oxidative Medicine and Cellular Longevity

Sulforaphane reduces hepatic glucose production and improves glucose control in patients with type 2 diabetes

(2017) Annika S. Axelsson et al.   Science Translational Medicine

Sources of β-galactosidase and its applications in food industry

(2017) Shaima Saqib et al.   3 Biotech

Sources of β-galactosidase and its applications in food industry

(2017) Shaima Saqib et al.   3 Biotech

Waste cooking oil: A new substrate for carotene production by Blakeslea trispora in submerged fermentation

(2016) Konstantina Nanou et al.   BIORESOURCE TECHNOLOGY

Comparative analysis of the in vitro cytotoxicity of the dietary biogenic amines tyramine and histamine

(2016) Daniel M. Linares et al.   FOOD CHEMISTRY

Biomedical applications of nisin

(2016) J.M. Shin et al.   JOURNAL OF APPLIED MICROBIOLOGY

Valorization of bakery waste for biocolorant and enzyme production by Monascus purpureus

(2016) Md Ariful Haque et al.   JOURNAL OF BIOTECHNOLOGY

Slowing ageing by design: the rise of NAD+ and sirtuin-activating compounds

(2016) Michael S. Bonkowski et al.   NATURE REVIEWS MOLECULAR CELL BIOLOGY

Effects of moderate beer consumption on health and disease: A consensus document

(2016) G. de Gaetano et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Bioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic Amines

(2016) Enrica Pessione et al.   Frontiers in Microbiology

Artisanal food microbiology

(2016) Arielle J. Johnson   Nature Microbiology

Activation of the Nrf2 Cell Defense Pathway by Ancient Foods: Disease Prevention by Important Molecules and Microbes Lost from the Modern Western Diet

(2016) Donald R. Senger et al.   PLoS One

De novolipogenesis in the liver in health and disease: more than just a shunting yard for glucose

(2015) Francis W. B. Sanders et al.   BIOLOGICAL REVIEWS

Fish, a Mediterranean source of n-3 PUFA: benefits do not justify limiting consumption

(2015) Angel Gil et al.   BRITISH JOURNAL OF NUTRITION

Food colors: Existing and emerging food safety concerns

(2015) Michalina Oplatowska-Stachowiak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Epigenetic regulation of ageing: linking environmental inputs to genomic stability

(2015) Bérénice A. Benayoun et al.   NATURE REVIEWS MOLECULAR CELL BIOLOGY

Food waste generation and industrial uses: A review

(2015) Francesca Girotto et al.   WASTE MANAGEMENT

Production and anti-diabetic activity of soluble dietary fiber from apricot pulp by Trichoderma viride fermentation

(2015) Jie Cui et al.   Food & Function

The history of probiotics: the untold story

(2015) M. Ozen et al.   Beneficial Microbes

Docosahexaenoic acid improves vascular function via up-regulation of SIRT1 expression in endothelial cells

(2013) Saet-Byel Jung et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Fermented Milks and Milk Products as Functional Foods—A Review

(2013) V. K. Shiby et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

New advances in the integrated management of food processing by-products in Europe: sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU)

(2013) Fabio Fava et al.   New Biotechnology

Fiber and Prebiotics: Mechanisms and Health Benefits

(2013) Joanne Slavin   Nutrients

Pythium irregulare Fermentation to Produce Arachidonic Acid (ARA) and Eicosapentaenoic Acid (EPA) Using Soybean Processing Co-products as Substrates

(2012) JunYi Lio et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Detection and identification of wild yeast in Koumiss

(2012) Zhishen Mu et al.   FOOD MICROBIOLOGY

Traditional Indian fermented foods: a rich source of lactic acid bacteria

(2012) R. Satish Kumar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Japanese traditional miso soup attenuates salt-induced hypertension and its organ damage in Dahl salt-sensitive rats

(2012) Mariko Yoshinaga et al.   NUTRITION

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

Enhanced solid-state citric acid bio-production using apple pomace waste through surface response methodology

(2011) G.S. Dhillon et al.   JOURNAL OF APPLIED MICROBIOLOGY

Metabolic engineering of Pseudomonas fluorescens for the production of vanillin from ferulic acid

(2011) Diana Di Gioia et al.   JOURNAL OF BIOTECHNOLOGY

Optimization of ethanol, citric acid, and α-amylase production from date wastes by strains of Saccharomyces cerevisiae, Aspergillus niger, and Candida guilliermondii

(2011) S. Acourene et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Kefir Improves the Efficacy and Tolerability of Triple Therapy in Eradicating Helicobacter pylori

(2010) Onder Bekar et al.   JOURNAL OF MEDICINAL FOOD

Dietary Triggers of Abdominal Symptoms in Patients With Irritable Bowel Syndrome: Randomized Placebo-Controlled Evidence

(2008) S SHEPHERD et al.   Clinical Gastroenterology and Hepatology

Submerged Citric Acid Fermentation on Orange Peel Autohydrolysate

(2008) Beatriz Rivas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Methanol-based industrial biotechnology: current status and future perspectives of methylotrophic bacteria

(2008) Jens Schrader et al.   TRENDS IN BIOTECHNOLOGY