Characterization of lactic acid bacteria isolated from traditional Ecuadorian fermented foods by Linda Guamán, Sonia Zapata, Mariela Serrano, Gabriel A. Trueba P.

“…<p>Ninety one samples of traditional fermented foods were collected from 20 Ecuadorian provinces. …”
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The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods by Meghana Srinivas, Orla O’Sullivan, Paul D. Cotter, Douwe van Sinderen, John G. Kenny

Subjects: “…fermented foods…”
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Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food by Rachma Wikandari, Dyah Ayu Kinanti, Regina Devi Permatasari, Nur Lisa Rahmaningtyas, Nidya Rizkadianari Chairunisa, Sardjono, Coralie Hellwig, Mohammad J. Taherzadeh

“…Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. …”
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Traditional Bulgarian Fermented Foods as a Source of Beneficial Lactic Acid Bacteria by Viktoria Y. Marinova - Yordanova, Yoana K. Kizheva, Iliyana K. Rasheva, Petya K. Hristova

“…Background: Traditional Bulgarian fermented foods are prominent for their uniqueness of local ingredients, production methods, and endemic microbial species. …”
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Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods by Palmira De Bellis, Carlo Giuseppe Rizzello

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Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food by Fatma I. Abdel Tawab, Menna H. Abd Elkadr, Amany M. Sultan, Ehdaa O. Hamed, Ayatollah S. El-Zayat, Marwa N. Ahmed

“…Abstract Lactic acid bacteria (LAB) are of major concern due to their health benefits. Fermented food products comprise variable LAB demonstrating probiotic properties. …”
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Perception of Malaysian consumers towards probiotics in fermented foods and their benefits to human health by Ida Muryany Md Yasin, Nurul Dayana Zainudin

“…Numerous probiotic products have been listed, including fermented foods that contain probiotics that are beneficial to human health. …”
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An overview of the role of lactic acid bacteria in fermented foods and their potential probiotic properties by Kho, Hui Min, Fan, Hui Yin, Zarina Amin, Rachel Fran Mansa, Wong, Clemente Michael, Vui Ling

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Molecular Characterisation of Bacteriocinogenic Lactobacillus Plantarum Isolated from Malaysian Fermented Food by Moghadam, Morteza Shojaei

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Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food by Ismail, Najihah

“…Three types of bacteria strains, which are Bacillus sp., Enter ococcus gallinarum and Bacillus thuringiensis have been isolated previously from Malaysian traditional fermented food. The proteolytic activities of the three strains were screened on skim milk agar plate. …”
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Aggregation activity of lactic acid bacteria (LAB) isolated from malaysian fermented foods by Siti Nasiroh, Ismail, Nina Suhaity, Azmi, Makky, Essam A.

“…However, the probiotic properties of LAB naturally occurring in Malaysian fermented foods still remains unexplored. The aims of this study were to investigate the aggregation activity of isolated LAB from Pekasam (fermented fish), jeruk maman (fermented vegetable), tapai (fermented glutinuous rice) and tempoyak (fermented durian). …”
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Antibiotic susceptibility of lactic acid bacteria (LAB) isolated from malaysian fermented foods by Siti Nasiroh, Ismail, Nina Suhaity, Azmi, Makky, Essam A.

“…However, the antibiotic susceptibility of LAB associated in Malaysian fermented foods is less explored. Therefore, this study aims to investigate the antibiotic susceptibility of isolated LAB from Pekasam (fermented fish), jeruk maman (fermented vegetable), tapai (fermented glutinuous rice) and tempoyak (fermented durian). …”
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Environmental performance of mixed animal and plant protein sources for designing new fermented foods by Juliette Huguet, Christophe Chassard, René Lavigne, Françoise Irlinger, Isabelle Souchon, Stephan Marette, Anne Saint-Eve, Caroline Pénicaud

“…Instead, with regard to the impacts of agricultural production, the products made with a higher proportion of pea protein were superior, providing clear evidence of the potential environmental benefit of pea-milk fermented foods. Overall, though, the mixed products did not present any environmental benefit compared to Camembert, hummus, and tofu due to the complex and energy-intensive nature of the manufacturing process. …”
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Potential neuroprotective effects of fermented foods and beverages in old age: a systematic review by Elena Porras-García, Irene Fernández-Espada Calderón, Juan Gavala-González, José Carlos Fernández-García

Subjects: “…fermented-food…”
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Kawal: A fermented food as a source of Bacillus strain producing antimicrobial peptides by Blaise Waongo, Maude Pupin, Matthieu Duban, Gabrielle Chataigne, Oumarou Zongo, Hama Cisse, Aly Savadogo, Valérie Leclere

“…ABSTRACT: Kawal is a fermented food condiment obtained by spontaneous fermentation of Senna obtusifolia leaves. …”
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Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms by Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, Elena Bartkiene, João Miguel F. Rocha, Fatih Özogul

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Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods by Jingya Fan, Guanyi Qu, Datao Wang, Jian Chen, Guocheng Du, Fang Fang

Subjects: “…fermented foods…”
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Screening of probiotic cultures intended for processing of fermented foods for their ability to produce biogenic amines by Radka Burdychová, V. Dohnal

“…The contemporary trend is using probiotic cultures in fermented food production. They can be used as starter cultures and for their positive effect on human health. …”
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Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity by Luis Santiago Guerra, Juan Manuel Cevallos-Cevallos, Stefan Weckx, Jenny Ruales

“…With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the formation of flavor and aroma compounds in fermented foods are progressively being described. This review focuses on describing traditional fermented foods from Ecuador, including cacao and coffee as well as less popular fermented foods. …”
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Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications by Douglas José Faria, Anna Paula Azevedo de Carvalho, Carlos Adam Conte-Junior

“…Significant amounts of fermented food waste are generated worldwide, promoting an abundance of residual biomass that can be used as raw material to extract bioactive peptides, fermentable sugars, polyphenols, and valuable compounds for synthesizing bioproducts. …”
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