Fermented foods in a global age: East meets West

Whole Genome Analysis of Lactobacillus plantarum Strains Isolated From Kimchi and Determination of Probiotic Properties to Treat Mucosal Infections by Candida albicans and Gardnerella vaginalis

(2019) Bo Ram Beck et al.   Frontiers in Microbiology

Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method

(2019) Shankar Prasad Sha et al.   Frontiers in Microbiology

Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics

(2019) Zhuolin Yi et al.   Frontiers in Microbiology

Modulation of the intestinal microbiota of dogs by kefir as a functional dairy product

(2019) Dong-Hyeon Kim et al.   JOURNAL OF DAIRY SCIENCE

Effect of Bacteriophages on Viability and Growth of Co-cultivated Weissella and Leuconostoc in Kimchi Fermentation

(2019) Se-jin Kong et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts

(2019) Elena Bartkiene et al.   Frontiers in Microbiology

Determination of the microbial community in Amazonian cocoa bean fermentation by Illumina-based metagenomic sequencing

(2019) Josilene Lima Serra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

First description of bacterial and fungal communities in Colombian coffee beans fermentation analysed using Illumina-based amplicon sequencing

(2019) Ana C. de Oliveira Junqueira et al.   Scientific Reports

Soy whey: More than just wastewater from tofu and soy protein isolate industry

(2019) Jian-Yong Chua et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Accurate and Strict Identification of Probiotic Species Based on Coverage of Whole-Metagenome Shotgun Sequencing Data

(2019) Donghyeok Seol et al.   Frontiers in Microbiology

Rapid Phenotypic and Metabolomic Domestication of WildPenicilliumMolds on Cheese

(2019) Ina Bodinaku et al.   mBio

Modern perspectives on the health benefits of kefir in next generation sequencing era: Improvement of the host gut microbiota

(2018) Dong-Hyeon Kim et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Sausage fermentation and starter cultures in the era of molecular biology methods

(2018) Irene Franciosa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Omics approaches to understand sourdough fermentation processes

(2018) Stefan Weckx et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes

(2018) Jessica Lleixà et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Traditional kefir reduces weight gain and improves plasma and liver lipid profiles more successfully than a commercial equivalent in a mouse model of obesity

(2018) Benjamin C.T. Bourrie et al.   Journal of Functional Foods

Kefir Supplementation Modifies Gut Microbiota Composition, Reduces Physical Fatigue, and Improves Exercise Performance in Mice

(2018) Yi-Ju Hsu et al.   Nutrients

Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation

(2018) Yunping Zhu et al.   Scientific Reports

Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing

(2018) H. Nakibapher Jones Shangpliang et al.   Scientific Reports

Unique Microbial Diversity and Metabolic Pathway Features of Fermented Vegetables From Hainan, China

(2018) Qiannan Peng et al.   Frontiers in Microbiology

Impact of Microbial Composition of Cambodian Traditional Dried Starters (Dombea) on Flavor Compounds of Rice Wine: Combining Amplicon Sequencing With HP-SPME-GCMS

(2018) Sokny Ly et al.   Frontiers in Microbiology

Species classifier choice is a key consideration when analysing low-complexity food microbiome data

(2018) Aaron M. Walsh et al.   Microbiome

Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese

(2018) A. S. Bertuzzi et al.   mSystems

Fermented Foods as a Dietary Source of Live Organisms

(2018) Shannon Rezac et al.   Frontiers in Microbiology

Naturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment With Lactobacillus rhamnosus

(2018) Megan Parker et al.   Frontiers in Microbiology

Diversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic Beverages

(2018) Shankar Prasad Sha et al.   Frontiers in Microbiology

Bioformation of Volatile and Nonvolatile Metabolites by Saccharomycopsis fibuligera KJJ81 Cultivated under Different Conditions—Carbon Sources and Cultivation Times

(2018) Sang Lee et al.   MOLECULES

Yogurt and other fermented foods as sources of health-promoting bacteria

(2018) Car Reen Kok et al.   NUTRITION REVIEWS

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

(2018) Yves Waché et al.   Frontiers in Microbiology

Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters

(2018) Seong-Eun Park et al.   FOOD CHEMISTRY

Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review

(2017) María Sánchez Mainar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Use of Starter Cultures in Traditional Meat Products

(2017) Marta Laranjo et al.   JOURNAL OF FOOD QUALITY

Kefir alleviates obesity and hepatic steatosis in high-fat diet-fed mice by modulation of gut microbiota and mycobiota: targeted and untargeted community analysis with correlation of biomarkers

(2017) Dong-Hyeon Kim et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Early Neolithic wine of Georgia in the South Caucasus

(2017) Patrick McGovern et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Brewing beer in wine country? First archaeobotanical indications for beer making in Early and Middle Bronze Age Greece

(2017) Soultana Maria Valamoti   VEGETATION HISTORY AND ARCHAEOBOTANY

Modulation of gut microbiota and increase in fecal water content in mice induced by administration of Lactobacillus kefiranofaciens DN1

(2017) Dana Jeong et al.   Food & Function

Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India

(2017) Shankar Prasad Sha et al.   Scientific Reports

Biovalorisation of okara (soybean residue) for food and nutrition

(2016) Weng Chan Vong et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

(2016) Nicholas A. Bokulich et al.   mBio

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

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

Functional Properties of Microorganisms in Fermented Foods

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

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

(2016) Aaron M. Walsh et al.   mSystems

Metagenomic approach reveals microbial diversity and predictive microbial metabolic pathways in Yucha, a traditional Li fermented food

(2016) Jiachao Zhang et al.   Scientific Reports

Enumeration, identification and safety proprieties of lactic acid bacteria isolated from pork sausage

(2015) F.S. Dias et al.   ARQUIVO BRASILEIRO DE MEDICINA VETERINARIA E ZOOTECNIA

Fermented Foods as Experimentally Tractable Microbial Ecosystems

(2015) Benjamin E. Wolfe et al.   CELL

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

Bacteria and yeast microbiota in milk kefir grains from different Italian regions

(2015) Cristiana Garofalo 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

Bacterial dynamics during yearlong spontaneous fermentation for production of ngari, a dry fermented fish product of Northeast India

(2015) Khunjamayum Romapati Devi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Short communication: Evaluation of the microbiota of kefir samples using metagenetic analysis targeting the 16S and 26S ribosomal DNA fragments

(2015) N. Korsak et al.   JOURNAL OF DAIRY SCIENCE

Starter Cultures for Kimchi Fermentation

(2015) Mo-Eun Lee et al.   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Milk kefir: composition, microbial cultures, biological activities, and related products

(2015) Maria R. Prado et al.   Frontiers in Microbiology

Enhancing sustainable development through indigenous fermented food products in Nigeria

(2014) T. Adesulu A. et al.   African Journal of Microbiology Research

Cheese Rind Communities Provide Tractable Systems for In Situ and In Vitro Studies of Microbial Diversity

(2014) Benjamin E. Wolfe et al.   CELL

Impact of Next Generation Sequencing Techniques in Food Microbiology

(2014) Baltasar Mayo et al.   CURRENT GENOMICS

Safety Challenges Associated with Traditional Foods of West Africa

(2014) Folarin Anthony Oguntoyinbo   FOOD REVIEWS INTERNATIONAL

Spoilage and Pathogenic Bacteria Associated with Spoilage Process of Sichuan Pickle during the Spontaneous Fermentation

(2014) Ke Li et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

African fermented foods and probiotics

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

Towards a better understanding of Lactobacillus rhamnosus GG - host interactions

(2014) Marijke E Segers et al.   Microbial Cell Factories

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

Whole Genome Complete Resequencing of Bacillus subtilis Natto by Combining Long Reads with High-Quality Short Reads

(2014) Mayumi Kamada et al.   PLoS One

Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

(2014) Joanita Sulaiman et al.   Frontiers in Microbiology

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

(2013) Danilo Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Genome Instability in Lactobacillus rhamnosus GG

(2013) Wilbert Sybesma et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Kefir and Health: A Contemporary Perspective

(2013) Zaheer Ahmed et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Utilization of bacterial cellulose in food

(2013) Zhijun Shi et al.   FOOD HYDROCOLLOIDS

Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods

(2013) Yin-zhuo Yan et al.   FOOD MICROBIOLOGY

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

(2013) Alan J. Marsh et al.   FOOD MICROBIOLOGY

Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation

(2013) Luca Cocolin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Traditionally produced sauerkraut as source of autochthonous functional starter cultures

(2013) Jasna Beganović et al.   MICROBIOLOGICAL RESEARCH

Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources

(2013) Alan J. Marsh et al.   PLoS One

Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives

(2013) Sarah Crowley et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microbiota of table olive fermentations and criteria of selection for their use as starters

(2013) Dilek Heperkan   Frontiers in Microbiology

Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis

(2012) A.M.O. Leite et al.   FOOD MICROBIOLOGY

A culture-dependent and -independent approach for the identification of lactic acid bacteria associated with the production of nem chua, a Vietnamese fermented meat product

(2012) Doan Thi Lam Nguyen et al.   FOOD RESEARCH INTERNATIONAL

Yeasts in table olive processing: Desirable or spoilage microorganisms?

(2012) F.N. Arroyo-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial community analysis of Korean soybean pastes by next-generation sequencing

(2012) Young-Do Nam et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Earliest evidence for cheese making in the sixth millennium bc in northern Europe

(2012) Mélanie Salque et al.   NATURE

Probiotics for every body

(2012) Remco Kort et al.   TRENDS IN BIOTECHNOLOGY

Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives

(2012) Cátia M. Peres et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food

(2011) Ji Young Jung et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Short-Chain Fatty Acids Stimulate Glucagon-Like Peptide-1 Secretion via the G-Protein-Coupled Receptor FFAR2

(2011) G. Tolhurst et al.   DIABETES

High-throughput sequence-based analysis of the bacterial composition of kefir and an associated kefir grain

(2011) Alleson Dobson et al.   FEMS MICROBIOLOGY LETTERS

Spontaneous organic cocoa bean box fermentations in Brazil are characterized by a restricted species diversity of lactic acid bacteria and acetic acid bacteria

(2011) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

Identification of staphylococci and dominant lactic acid bacteria in spontaneously fermented Swiss meat products using PCR–RFLP

(2011) Esther Marty et al.   FOOD MICROBIOLOGY

Food fermentations: Microorganisms with technological beneficial use

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

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

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

Biodiversity and dynamics of meat fermentations: The contribution of molecular methods for a better comprehension of a complex ecosystem

(2011) Luca Cocolin et al.   MEAT SCIENCE

Whole genome assembly of a natto production strain Bacillus subtilis natto from very short read data

(2010) Yukari Nishito et al.   BMC GENOMICS

Assessment of Microbial Populations Dynamics in a Blue Cheese by Culturing and Denaturing Gradient Gel Electrophoresis

(2010) Ángel Alegría et al.   CURRENT MICROBIOLOGY

Isolation and screening of lactic acid bacteria from Thai traditional fermented fish (Plasom) and production of Plasom from selected strains

(2010) Noraphat Hwanhlem et al.   FOOD CONTROL

Distribution and genetic diversity of lactic acid bacteria from traditional fermented sausage

(2010) Khanh T.M. Tran et al.   FOOD RESEARCH INTERNATIONAL

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

Use of a starter culture of lactic acid bacteria in plaa-som, a Thai fermented fish

(2010) Pramuan Saithong et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Supplementation of Cheonggukjang and Red Ginseng Cheonggukjang Can Improve Plasma Lipid Profile and Fasting Blood Glucose Concentration in Subjects with Impaired Fasting Glucose

(2010) Su-Kyung Shin et al.   JOURNAL OF MEDICINAL FOOD

Microbiological studies of ethnic meat products of the Eastern Himalayas

(2010) Arun Kumar Rai et al.   MEAT SCIENCE

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

(2009) Charles Parkouda et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Bacterial dynamics during the spontaneous fermentation of cassava dough in gari production

(2009) Folarin A. Oguntoyinbo et al.   FOOD CONTROL

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

(2009) Maria Aponte et al.   FOOD MICROBIOLOGY

Metatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarrays

(2009) Young-Do Nam et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

(2009) Jyoti Prakash Tamang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bifidobacterium mongoliense sp. nov., from airag, a traditional fermented mare's milk product from Mongolia

(2009) K. Watanabe et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods

(2009) L.I.I. Ouoba et al.   JOURNAL OF APPLIED MICROBIOLOGY

Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations

(2009) Palanivel Ganasen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative genomic analysis of Lactobacillus rhamnosus GG reveals pili containing a human- mucus binding protein

(2009) M. Kankainen et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Genomics of Aspergillus oryzae: Learning from the History of Koji Mold and Exploration of Its Future

(2008) M. Machida et al.   DNA RESEARCH

Characteristic fungi observed in the fermentation process for Puer tea

(2008) M ABE et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phylogeny of γ-polyglutamic acid-producing Bacillus strains isolated from a fermented locust bean product manufactured in West Africa

(2008) Jomkhwan Meerak et al.   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features

(2007) L. Solieri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial biodiversity of traditional Zabady fermented milk

(2007) G ELBARADEI et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India

(2007) Buddhiman Tamang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial fermented tea – a potential source of natural food preservatives

(2007) Haizhen Mo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY