Indigenous fermented foods: nutritional and safety aspects

Innovation trends in industrial biotechnology

(2022) Jens Nielsen et al.   TRENDS IN BIOTECHNOLOGY

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

(2022) Krzysztof Skowron et al.   Frontiers in Microbiology

Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension

(2022) Adekemi Titilayo Adesulu-Dahunsi et al.   Frontiers in Microbiology

Role of Lactic Acid Bacteria in Food Preservation and Safety

(2022) Agnieszka Zapaśnik et al.   Foods

Microorganisms present in artisanal fermented food from South America

(2022) Maria Eugenia Jimenez et al.   Frontiers in Microbiology

Why Fermented Foods are the Promising Food Trends in the Future?

(2022) ALY FARAG EL SHEIKHA   Current Research in Nutrition and Food Science

African traditional foods and sustainable food security

(2022) O. Charles Aworh   FOOD CONTROL

Microorganisms and food safety risks associated with indigenous fermented foods from Africa

(2021) Amarachukwu Anyogu et al.   FOOD CONTROL

Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.

(2021) Chiara Misci et al.   FOOD MICROBIOLOGY

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

(2020) Daniela Bassi et al.   Microorganisms

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

Composition and Diversity of Natural Bacterial Communities in Mabisi, a Traditionally Fermented Milk

(2020) Himoonga Bernard Moonga et al.   Frontiers in Microbiology

Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)

(2020) Gabriela Alejandra CHACÓN MAYORGA et al.   Food Science and Technology

Effect of fermentation periods and storage on the chemical and physicochemical properties of biofortified cassava gari

(2020) Olufunmilola Adunni Abiodun et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains

(2019) Nádia Nara Batista et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Influence of food safety knowledge, attitudes and practices of processors on microbiological quality of commercially produced traditional fermented cereal beverages, a case of Obushera in Kampala

(2019) Stellah Byakika et al.   FOOD CONTROL

Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages

(2019) Adekemi Titilayo Adesulu-Dahunsi et al.   FOOD CONTROL

Molecular techniques reveal more secrets of fermented foods

(2018) Aly Farag El Sheikha et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of soy fortification on microbial diversity during cassava fermentation and subsequent physicochemical characteristics of garri

(2017) Ndidiamaka Nnenaya Ahaotu et al.   FOOD MICROBIOLOGY

Technological and nutritional aspects of indigenous Latin America fermented foods

(2017) Cíntia Lacerda Ramos et al.   Current Opinion in Food Science

Public health issues in the processing of cassava (Manihot esculenta) for the production of lafun and the application of hazard analysis control measures

(2016) A. Lateef et al.   Quality Assurance and Safety of Crops & Foods

Characterization and identification of lactic acid bacteria isolated from traditional cheese (Klila) prepared from cows milk

(2015) M Guetouache et al.   African Journal of Microbiology Research

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

Promoting food security and enhancing Nigeria's small farmers' income through value-added processing of lesser-known and under-utilized indigenous fruits and vegetables

(2015) O. Charles Aworh   FOOD RESEARCH INTERNATIONAL

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

Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn

(2014) Freitas Schwan Rosane et al.   African Journal of Microbiology Research

Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk

(2014) Bitutu Nyambane et al.   Food Science & Nutrition

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba

(2013) I. Ahaotu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

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

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

Analysis of modes of heat transfer in baking Indian rice pan cake (Dosa,) a breakfast food

(2011) K. Venkateshmurthy et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE