Microorganisms present in artisanal fermented food from South America

Lactobacillus plantarum protective cultures to improve safety and quality of wheyless Domiati‐like cheese

(2022) Noha Khalil et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The periodic table of fermented foods: limitations and opportunities

(2022) Michael Gänzle   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

Influence of probiotic adjunct cultures on the characteristics of low‐fat Feta cheese

(2021) Mahmoud E. Ahmed et al.   Food Science & Nutrition

Fermentation for future food systems

(2021) Ting Shien Teng et al.   EMBO REPORTS

Fermented foods in a global age: East meets West

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

Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage

(2020) Daniela Bassi et al.   Microorganisms

The Role of Yeasts in Fermentation Processes

(2020) Sergi Maicas   Microorganisms

Microbial shifts through the ripening of the “Entre Serras” Minas artisanal cheese monitored by High-Throughput Sequencing

(2020) Anderson Carlos Camargo et al.   FOOD RESEARCH INTERNATIONAL

Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time

(2019) Felipe Machado Sant'Anna et al.   FOOD MICROBIOLOGY

Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation

(2018) Axelle Septembre-Malaterre et al.   FOOD RESEARCH INTERNATIONAL

Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing

(2018) Eugenia Jiménez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial community and physicochemical dynamics during the production of ‘Chicha’, a traditional beverage of Indigenous people of Brazil

(2018) Ludmila Vilela Resende et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Andean roots and tubers crops as sources of functional foods

(2018) Eduardo O. Leidi et al.   Journal of Functional Foods

Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin

(2017) Alba Yépez et al.   FOOD CONTROL

Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods

(2017) Luana Martins Perin et al.   FOOD MICROBIOLOGY

Bacterial diversity of the Colombian fermented milk “Suero Costeño” assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons

(2017) Karina Edith Motato et al.   FOOD MICROBIOLOGY

Yeast diversity during the fermentation of Andean chicha : A comparison of high-throughput sequencing and culture-dependent approaches

(2017) Lucía M. Mendoza et al.   FOOD MICROBIOLOGY

Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity

(2016) Cecilia Fontana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of a potentially probiotic food through fermentation of Andean tubers

(2016) Ana Laura Mosso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir

(2016) Benjamin C. T. Bourrie et al.   Frontiers in Microbiology

Exploring the Bacterial Microbiota of Colombian Fermented Maize Dough “Masa Agria” (Maiz Añejo)

(2016) Clemencia Chaves-Lopez et al.   Frontiers in Microbiology

Temporal and Spatial Differences in Microbial Composition during the Manufacture of a Continental-Type Cheese

(2015) Daniel J. O'Sullivan et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbiological and chemical characteristics of tarubá, an indigenous beverage produced from solid cassava fermentation

(2015) Cíntia L. Ramos et al.   FOOD MICROBIOLOGY

Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians

(2015) Cláudia Puerari et al.   FOOD MICROBIOLOGY

In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons

(2015) Aristide Guillaume Silapeux Kamda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina

(2015) Patricia Elizaquível et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Physicochemical and microbiological description ofCaxiri -a cassava and corn alcoholic beverage

(2015) Maria Gabriela C. P. Miguel et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

(2014) Clemencia Chaves-López et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk

(2014) Clemencia Chaves-López et al.   FOOD MICROBIOLOGY

Effect of autochthonous bacteriocin-producing Lactococcus lactis on bacterial population dynamics and growth of halotolerant bacteria in Brazilian charqui

(2014) Vanessa Biscola et al.   FOOD MICROBIOLOGY

Molecular identification of Lactobacillus spp. associated with puba, a Brazilian fermented cassava food

(2013) S.M. Crispim et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Molecular characterisation and antimicrobial activity of bacteria associated with submerged lactic acid cassava fermentation

(2013) A. Anyogu et al.   FOOD CONTROL

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Córdoba)

(2013) Romina S. Canel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Meat quality attributes of the Longissimus lumborum muscle of the Kh'ara genotype of llama (Lama glama) reared extensively in northern Chile

(2013) L.W. Mamani-Linares et al.   MEAT SCIENCE

Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses

(2013) Mirna Mrkonjić Fuka et al.   PLoS One

Study of the physicochemical parameters and spontaneous fermentation during the traditional production of yakupa, an indigenous beverage produced by Brazilian Amerindians

(2013) Ana Luiza Freire et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Probiotic Potential and Safety Properties ofLactobacillus plantarumfrom Slovak Bryndza Cheese

(2013) Anna Belicová et al.   Biomed Research International

Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR–DGGE: Preliminary application to traditional Minas cheese

(2012) Edna F. Arcuri et al.   FOOD CONTROL

Physico-chemical and microbiological characterization of corn and rice ‘calugi’ produced by Brazilian Amerindian people

(2012) Maria Gabriela da Cruz Pedrozo Miguel et al.   FOOD RESEARCH INTERNATIONAL

Microbiological and physicochemical characterisation of caxiri, an alcoholic beverage produced by the indigenous Juruna people of Brazil

(2012) Claudia Cristina Auler do Amaral Santos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk

(2012) Clemencia Chaves-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Effect of Different Fermentation Techniques on the Nutritional Quality of the Cassava Product (fufu)

(2012) O.E. Fayemi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Isolation and characterization of a nisin-like bacteriocin produced by a Lactococcus lactis strain isolated from charqui, a Brazilian fermented, salted and dried meat product

(2012) V. Biscola et al.   MEAT SCIENCE

Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population

(2011) Clemencia Chaves-López et al.   FOOD MICROBIOLOGY

Diversity of bacteria and yeast in the naturally fermented cotton seed and rice beverage produced by Brazilian Amerindians

(2011) Cíntia Lacerda Ramos et al.   FOOD MICROBIOLOGY

Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham

(2010) Rong-Jen Tu et al.   FOOD MICROBIOLOGY

Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods

(2010) Cíntia Lacerda Ramos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of starter culture for improved processing of Lafun, an African fermented cassava food product

(2010) S.W. Padonou et al.   JOURNAL OF APPLIED MICROBIOLOGY

Characterisation of biochemical changes during ripening in Argentinean sheep cheeses

(2010) C.V. Bergamini et al.   SMALL RUMINANT RESEARCH

Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage

(2008) E OSORIOCADAVID et al.   FOOD MICROBIOLOGY

Influence of autochthonous Argentine goat lactobacillus in ripening of slurry cheese models

(2008) R OLISZEWSKI et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Characterization of microbial population of ‘Alheira’ (a traditional Portuguese fermented sausage) by PCR-DGGE and traditional cultural microbiological methods

(2008) H. Albano et al.   JOURNAL OF APPLIED MICROBIOLOGY