The Rendering of Traditional Fermented Foods in Human Diet: Distribution of Health Benefits and Nutritional Benefits by Stavros Plessas

“…Most fermented foods are based on the cultural preferences of different geographical areas and the heterogeneity of traditions from where they are produced. …”
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Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs by Andrea Comasio, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, Luc De Vuyst

“…Therefore, different strains belonging to LAB, acetic acid bacteria (AAB), and coagulase-negative staphylococci (CNS) that originated from different fermented food matrices (fermenting cocoa pulp-bean mass, fermented sausage, and water kefir), were examined as to their prevalence in a wheat sourdough ecosystem during 72-h fermentations. …”
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Antiobesity, Antihyperglycemic, and Antidepressive Potentiality of Rice Fermented Food Through Modulation of Intestinal Microbiota by Papan Kumar Hor, Shilpee Pal, Joy Mondal, Suman Kumar Halder, Kuntal Ghosh, Sourav Santra, Mousumi Ray, Debabrata Goswami, Sudipta Chakrabarti, Somnath Singh, Sanjai K. Dwivedi, Miklós Takó, Debabrata Bera, Keshab Chandra Mondal, Keshab Chandra Mondal

Subjects: “…rice fermented food…”
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Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa by Pernille Greve Johansen, James Owusu-Kwarteng, Charles Parkouda, S. Wilfrid Padonou, Lene Jespersen

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A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods by Lilis Nuraida

Subjects: “…Fermented foods…”
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Fermented foods: are they tasty medicines for Helicobacter pylori associated peptic ulcer and gastric cancer? by Mydhily Nair R B, Deepak Chouhan, Sourav Sen Gupta, Santanu Chattopadhyay

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Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products by Sukrita Punyauppa-path, Pongpat Kiatprasert, Jutaporn Sawaengkaew, Polson Mahakhan, Parichat Phumkhachorn, Pongsak Rattanachaikunsopon, Pannida Khunnamwong, Nantana Srisuk

“…This research aimed to evaluate the diversity of yeasts recovered from fermented foods gathered from some areas of Northeastern Thailand. …”
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Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues by Chrysa Voidarou, Μaria Antoniadou, Georgios Rozos, Athina Tzora, Ioannis Skoufos, Theodoros Varzakas, Areti Lagiou, Eugenia Bezirtzoglou

Subjects: “…fermented foods…”
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Effects of fermentation time on the bioactive constituents of Kinema, a traditional fermented food of Nepal by Nirat Katuwal, Bibek Raya, Roshan Dangol, Basanta Raj Adhikari, Yadav KC, Atul Upadhyay

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Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques by Sagnik Sarkar, Shankar Prasad Sha, Kriti Ghatani

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Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food by Nurcan Deghirmencioghlu, Duygu Göçmen, Ayhan Daghdelen, Fatih Daghdelen

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Identification and estimation of the intake of fermented foods and their contribution to energy and nutrients among Japanese adults by Hitomi Fujihashi, Satoshi Sasaki

“…For “partially fermented foods”, only the weight of the fermented food component was included in the estimation of total fermented food intake. …”
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Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review by Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Chaiyavat Chaiyasut

Subjects: “…fermented foods…”
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Health-Promoting Role of <i>Lactiplantibacillus plantarum</i> Isolated from Fermented Foods by Natalia Garcia-Gonzalez, Natalia Battista, Roberta Prete, Aldo Corsetti

Subjects: “…fermented foods…”
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Impact of Fermented Foods on Human Cognitive Function—A Review of Outcome of Clinical Trials by Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Chaiyavat Chaiyasut

Subjects: “…fermented food…”
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Proteolytic activity and amino acid production by lab isolated from Malaysian fermented foods by Lim, Y. H., Foo, Hooi Ling, Loh, Teck Chwen, Mohamad, Rosfarizan, Abdullah, Norhani

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Molecular Characterisation of Lactobacillus Plantarium Isolated from Malaysian Fermented Foods (Tempeh and Tempoyak) by Mat Issa @ Zakaria, Zuraini

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Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses by Muhialdin, Belal J., Zawawi, Norhasnida, Abdull Razis, Ahmad Faizal, Bakar, Jamilah, Zarei, Mohammad

“…However, further studies are highly recommended to determine the potential antiviral activity for traditional fermented foods.…”

Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota by Mohamed Mannaa, Gil Han, Young-Su Seo, Inmyoung Park

Subjects: “…fermented food…”
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Purification of wild type fibrinolytic enzyme from Bacillus SP. isolated from fermented food / by Nurulhanis Ahmad Sanusi, 1988-, Haryati Jamaluddin, supervisor, Fakulti Biosains dan Biokejuruteraan