Fermented Foods as a Dietary Source of Live Organisms

Shared mechanisms among probiotic taxa: implications for general probiotic claims

(2018) Mary Ellen Sanders et al.   CURRENT OPINION IN BIOTECHNOLOGY

Novel insights into the microbiology of fermented dairy foods

(2018) Guerrino Macori et al.   CURRENT OPINION IN BIOTECHNOLOGY

Effect of seasonal production on bacterial communities in Korean industrial kimchi fermentation

(2018) Moeun Lee et al.   FOOD CONTROL

Microbial community dynamics of a blue-veined raw milk cheese from the United Kingdom

(2018) Dewi Yunita et al.   JOURNAL OF DAIRY SCIENCE

Cultured milk, yogurt, and dairy intake in relation to bladder cancer risk in a prospective study of Swedish women and men

(2018) Susanna C Larsson et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Occurrence of biogenic amines and amines degrading bacteria in fish sauce

(2018) M.Z. Zaman et al.   CZECH JOURNAL OF FOOD SCIENCES

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

(2017) Moeun Lee et al.   FOOD MICROBIOLOGY

Experimental effect of ozone upon the microbial flora of commercially produced dairy fermented products

(2017) A. Alexopoulos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

PPARγ2 C1431T Polymorphism Interacts with the Antiobesogenic Effects of Kochujang, a Korean Fermented, Soybean-Based Red Pepper Paste, in Overweight/Obese Subjects: A 12-Week, Double-Blind Randomized Clinical Trial

(2017) Yunkyoung Lee et al.   JOURNAL OF MEDICINAL FOOD

Fermented Soy Product Intake Is Inversely Associated with the Development of High Blood Pressure: The Japan Public Health Center–Based Prospective Study

(2017) Miho Nozue et al.   JOURNAL OF NUTRITION

The resilience of the intestinal microbiota influences health and disease

(2017) Felix Sommer et al.   NATURE REVIEWS MICROBIOLOGY

Mismatch between Probiotic Benefits in Trials versus Food Products

(2017) Mary Scourboutakos et al.   Nutrients

A review of dose-responses of probiotics in human studies

(2017) A.C. Ouwehand   Beneficial Microbes

Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods

(2017) Daniel M. Linares et al.   Frontiers in Microbiology

Lactic acid fermentation as a tool for increasing the folate content of foods

(2016) Fabien Saubade et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Yogurt, diet quality and lifestyle factors

(2016) S Panahi et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Metabolomics and microbiological profile of Italian mozzarella cheese produced with buffalo and cow milk

(2016) Maria Barbara Pisano et al.   FOOD CHEMISTRY

Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi

(2016) Hee-Young Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Isolation and molecular identification of yeasts in Greek kefir

(2016) Mary S Kalamaki et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Ecological robustness of the gut microbiota in response to ingestion of transient food-borne microbes

(2016) Chenhong Zhang et al.   ISME Journal

Short communication: The effects of frozen storage on the survival of probiotic microorganisms found in traditionally and commercially manufactured kefir

(2016) K.V. O’Brien et al.   JOURNAL OF DAIRY SCIENCE

Diet–microbiota interactions as moderators of human metabolism

(2016) Justin L. Sonnenburg et al.   NATURE

Fermented food intake is associated with a reduced likelihood of atopic dermatitis in an adult population (Korean National Health and Nutrition Examination Survey 2012-2013)

(2016) Sunmin Park et al.   NUTRITION RESEARCH

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

(2016) Jyoti P. Tamang et al.   Frontiers in Microbiology

Artisanal food microbiology

(2016) Arielle J. Johnson   Nature Microbiology

Probiotics in dietary guidelines and clinical recommendations outside the European Union

(2016) Stephan Ebner et al.   WORLD JOURNAL OF GASTROENTEROLOGY

The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort

(2015) Jaike Praagman et al.   BRITISH JOURNAL OF NUTRITION

Microbiota and metabolites of aged bottled gueuze beers converge to the same composition

(2015) Freek Spitaels et al.   FOOD MICROBIOLOGY

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

(2015) Freek Spitaels et al.   FOOD MICROBIOLOGY

Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons

(2015) Justyna Połka et al.   FOOD MICROBIOLOGY

Microbial analyses of traditional Italian salami reveal microorganisms transfer from the natural casing to the meat matrix

(2015) Vincenza Pisacane et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches

(2015) Anna Greppi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biochemical and molecular identification and characterization of lactic acid bacteria and yeasts isolated from Ethiopian naturally fermented buttermilk

(2015) Negussie Gebreselassie et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population

(2015) et al.   JOURNAL OF NUTRITION

Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

(2015) Lina Nuobariene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fate, activity, and impact of ingested bacteria within the human gut microbiota

(2015) Muriel Derrien et al.   TRENDS IN MICROBIOLOGY

Inclusion of Fermented Foods in Food Guides around the World

(2015) Stephanie Chilton et al.   Nutrients

Lactose digestion from yogurt: mechanism and relevance

(2014) Dennis A Savaiano   AMERICAN JOURNAL OF CLINICAL NUTRITION

Probiotics and prebiotics: prospects for public health and nutritional recommendations

(2014) Mary Ellen Sanders et al.   Annals of the New York Academy of Sciences

Detection and Enumeration of Lactic Acid Bacteria, Acetic Acid Bacteria and Yeast in Kefir Grain and Milk Using Quantitative Real-Time PCR

(2014) Dong-Hyeon Kim et al.   JOURNAL OF FOOD SAFETY

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

(2014) Freek Spitaels et al.   PLoS One

Yoghurt and probiotic bacteria in dietary guidelines of the member states of the European Union

(2014) L.N. Smug et al.   Beneficial Microbes

Alterations in the Gut Microbiota Associated with HIV-1 Infection

(2013) Catherine A. Lozupone et al.   Cell Host & Microbe

Microbial Diversity and Phylogeny Analysis of Buttermilk, a Fermented Milk Product, Employing 16S rRNA-Based Pyrosequencing

(2013) Sathyanarayanan Jayashree et al.   FOOD BIOTECHNOLOGY

Isolation and Identification of Lactic Acid Bacteria in Traditional Fermented Sushi, Funazushi, from Japan

(2013) Harutoshi TSUDA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Kimchi, a Fermented Vegetable, Improves Serum Lipid Profiles in Healthy Young Adults: Randomized Clinical Trial

(2013) In Hwa Choi et al.   JOURNAL OF MEDICINAL FOOD

Diet rapidly and reproducibly alters the human gut microbiome

(2013) Lawrence A. David et al.   NATURE

Survey on the community and dynamics of lactic acid bacteria in Grana Padano cheese

(2013) Marcela Santarelli et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

“Snake-oil,” “quack medicine,” and “industrially cultured organisms:” biovalue and the commercialization of human microbiome research

(2012) Melody J Slashinski et al.   BMC Medical Ethics

Identification of lactic acid bacteria isolated during traditional fura processing in Ghana

(2012) James Owusu-Kwarteng et al.   FOOD MICROBIOLOGY

Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations

(2012) Benjamin L. Golomb et al.   FOOD MICROBIOLOGY

Quality evaluation of different typical table olive preparations (cv Nocellara del Belice)

(2012) F. V. Romeo et al.   GRASAS Y ACEITES

Isolation and Identification of the Microbiota of Danish Farmhouse and Industrially Produced Surface-Ripened Cheeses

(2012) Klaus Gori et al.   MICROBIAL ECOLOGY

Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation

(2011) Maria Aponte et al.   FOOD MICROBIOLOGY

A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation

(2011) José Luis Ruiz-Barba et al.   FOOD MICROBIOLOGY

Microbiological and chemical properties of Norwegian kefir during storage

(2011) Heidi Grønnevik et al.   INTERNATIONAL DAIRY JOURNAL

B-Group vitamin production by lactic acid bacteria - current knowledge and potential applications

(2011) J.G. LeBlanc et al.   JOURNAL OF APPLIED MICROBIOLOGY

Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954

(2011) Jasna Beganović et al.   JOURNAL OF FOOD SCIENCE

Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture-Dependent and Culture-Independent Methods

(2011) Zülal Kesmen et al.   JOURNAL OF FOOD SCIENCE

Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior

(2011) T. Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in Diet and Lifestyle and Long-Term Weight Gain in Women and Men

(2011) Dariush Mozaffarian et al.   NEW ENGLAND JOURNAL OF MEDICINE

Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients

(2011) Eun Kyoung Kim et al.   NUTRITION RESEARCH

The spatial distribution of bacteria in Grana-cheese during ripening

(2011) L. Monfredini et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Probiotic table olives: Microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant

(2010) Palmira De Bellis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

COMPOSITION OF SOME COMMERCIAL DRY SAUSAGES

(2010) J. C. ACTON et al.   JOURNAL OF FOOD SCIENCE

Antidiabetic effects of fermented soybean products on type 2 diabetes

(2010) Dae Young Kwon et al.   NUTRITION RESEARCH

The Probiotic Content of Commercial Yogurts in West Virginia

(2009) Brian S. Dunlap et al.   CLINICAL PEDIATRICS

Simultaneous detection and enumeration of viable lactic acid bacteria and bifidobacteria in fermented milk by using propidium monoazide and real-time PCR

(2009) Tomás García-Cayuela et al.   INTERNATIONAL DAIRY JOURNAL

Assessment of the microbial diversity at the surface of Livarot cheese using culture-dependent and independent approaches

(2009) J. Mounier et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods

(2009) Luca Cocolin et al.   MEAT SCIENCE

Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening

(2008) M. Gatti et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Diversity of lactic acid bacteria in two Flemish artisan raw milk Gouda-type cheeses

(2008) Koenraad Van Hoorde et al.   FOOD MICROBIOLOGY

Microflora of Feta cheese from four Greek manufacturers

(2008) K RANTSIOU et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antibiotic resistance and microbial composition along the manufacturing process of Mozzarella di Bufala Campana

(2008) Chiara Devirgiliis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection and use of autochthonous multiple strain cultures for the manufacture of high-moisture traditional Mozzarella cheese

(2008) Maria De Angelis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A Factory-Scale Application of Secondary Adjunct Cultures Selected from Lactic Acid Bacteria During Puzzone di Moena Cheese Ripening

(2008) E. Franciosi et al.   JOURNAL OF DAIRY SCIENCE

CHARACTERIZATION OF THE MICROFLORA ISOLATED FROM QUESO FRESCO MADE FROM RAW AND PASTEURIZED MILK

(2008) J.A. RENYE et al.   JOURNAL OF FOOD SAFETY

Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: Insights from a PCR-based approach

(2007) Atul Kumar Singh et al.   FOOD MICROBIOLOGY

Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria

(2007) Efstathios Z. Panagou et al.   FOOD MICROBIOLOGY

Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages

(2007) Raffaella Di Cagno et al.   MEAT SCIENCE