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An insight to fermented edible insects: A global perspective and prospective.
Castro-López C, Santiago-López L, Vallejo-Cordoba B, González-Córdova AF, Liceaga AM, García HS, Hernández-Mendoza A. Castro-López C, et al. Food Res Int. 2020 Nov;137:109750. doi: 10.1016/j.foodres.2020.109750. Epub 2020 Sep 26. Food Res Int. 2020. PMID: 33233312 Review.
Currently, research on insects has focused on the promotion of various processing technologies for their use as either ingredients (in a non-recognizable form) to the development of innovative products, or as sources of novel bioactive compounds. In this context, evidence …
Currently, research on insects has focused on the promotion of various processing technologies for their use as either ingredients (in a non …
An integrated metagenomic/metaproteomic investigation of microbiota in dajiang-meju, a traditional fermented soybean product in Northeast China.
Xie M, Wu J, An F, Yue X, Tao D, Wu R, Lee Y. Xie M, et al. Food Res Int. 2019 Jan;115:414-424. doi: 10.1016/j.foodres.2018.10.076. Epub 2018 Oct 28. Food Res Int. 2019. PMID: 30599960 Review.
Dajiang-meju have been used as major ingredients for the preparation of traditional spontaneously fermented soybean paste in Northeast China. In this work, we sequenced and analyzed the metagenome of 12 dajiang-meju samples. ...Additionally, enzymes associated with glycoly …
Dajiang-meju have been used as major ingredients for the preparation of traditional spontaneously fermented soybean paste in Northeas …
Polysaccharide production by lactic acid bacteria: from genes to industrial applications.
Zeidan AA, Poulsen VK, Janzen T, Buldo P, Derkx PMF, Øregaard G, Neves AR. Zeidan AA, et al. FEMS Microbiol Rev. 2017 Aug 1;41(Supp_1):S168-S200. doi: 10.1093/femsre/fux017. FEMS Microbiol Rev. 2017. PMID: 28830087 Review.
The ability to produce polysaccharides with diverse biological functions is widespread in bacteria. In lactic acid bacteria (LAB), production of polysaccharides has long been associated with the technological, functional and health-promoting benefits of these microo …
The ability to produce polysaccharides with diverse biological functions is widespread in bacteria. In lactic acid bacteria (LAB), …
Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking.
Liu S, Laaksonen O, Li P, Gu Q, Yang B. Liu S, et al. J Agric Food Chem. 2022 Jan 26;70(3):736-750. doi: 10.1021/acs.jafc.1c07302. Epub 2022 Jan 12. J Agric Food Chem. 2022. PMID: 35019274 Review.
The broad use of non-Saccharomyces yeasts in winemaking provides a promising picture of these unconventional yeasts in berry wine production, which can be considered as a novel biotechnological approach for creating value-added berry products for the global m …
The broad use of non-Saccharomyces yeasts in winemaking provides a promising picture of these unconventional yeasts in berry wine product …
Cheese Classification, Characterization, and Categorization: A Global Perspective.
Almena-Aliste M, Mietton B. Almena-Aliste M, et al. Microbiol Spectr. 2014 Feb;2(1):CM-0003-2012. doi: 10.1128/microbiolspec.CM-0003-2012. Microbiol Spectr. 2014. PMID: 26082106 Free article. Review.
Cheese is one of the most fascinating, complex, and diverse foods enjoyed today. Three elements constitute the cheese ecosystem: ripening agents, consisting of enzymes and microorganisms; the composition of the fresh cheese; and the environmental conditions during a …
Cheese is one of the most fascinating, complex, and diverse foods enjoyed today. Three elements constitute the cheese ecosyste …
Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages.
Mokoena MP, Mutanda T, Olaniran AO. Mokoena MP, et al. Food Nutr Res. 2016 Mar 8;60:29630. doi: 10.3402/fnr.v60.29630. eCollection 2016. Food Nutr Res. 2016. PMID: 26960543 Free PMC article. Review.
Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. ...The focus of this review is to provide an overview of recent deve …
Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been us …