Proteolytic activity characterization of bacteria isolated from Malaysian traditional fermented food [electronic resource] / by Najihah Ismail, 1989- author, Haryati Jamaluddin, supervisor, Fakulti Biosains dan Kejuruteraan Perubatan

The proteolytic enzymes produced by bacteria isolated from Malaysian traditional fermented food [electronic resource] / by He Jiahuan, 1989-, Haryati Jamaluddin, supervisor, Fakulti Biosains dan Kejuruteraan Perubatan

The effects of the addition of baker's yeast on the functional properties and quality of tarhana, a traditional fermented food by Ilyas Çelik, Fatma IȘIK, Omer Simsek, Oguz Gursoy

Get full text

The Role and Significance of <i>Bacillus</i> and <i>Lactobacillus</i> Species in Thai Fermented Foods by Bhagavathi Sundaram Sivamaruthi, Karthikeyan Alagarsamy, Natarajan Suganthy, Subramanian Thangaleela, Periyanaina Kesika, Chaiyavat Chaiyasut

Subjects: “…fermented foods…”
Get full text

Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content by Maksim Yu. Shalamitskiy, Tatiana N. Tanashchuk, Sofia N. Cherviak, Egor A. Vasyagin, Nikolai V. Ravin, Andrey V. Mardanov

Subjects: Get full text

In Vitro Screening of Antiviral Activity of Lactic Acid Bacteria Isolated from Traditional Fermented Foods by Ramize Hoxha, Daniel Todorov, Anton Hinkov, Kalina Shishkova, Yana Evstatieva, Dilyana Nikolova

“…Ten newly isolated LAB strains from traditional fermented food products have been tested for the determination of their antiviral activity. …”
Get full text

Prebiotics enhance persistence of fermented-food associated bacteria in in vitro cultivated fecal microbial communities by Chloe M. Christensen, Car Reen Kok, Jennifer M. Auchtung, Robert Hutkins

Subjects: Get full text

Editorial: From traditional to modern: Progress of molds and yeasts in fermented-food production, Volume II by Xucong Lv, Jun Liu, Chengcheng Zhang, Van-Tuan Tran, Van-Tuan Tran, Kap-Hoon Han, Wanping Chen

Subjects: “…fermented food…”
Get full text

Biosynthesis of Gamma-Aminobutyric Acid (GABA) by <i>Lactiplantibacillus plantarum</i> in Fermented Food Production by Massimo Iorizzo, Gianluca Paventi, Catello Di Martino

“…Among GABA-producing microorganisms, lactic acid bacteria (LAB) are commonly used in the production of many fermented foods. <i>Lactiplantibacillus plantarum</i> (formerly <i>Lactobacillus plantarum</i>) is a LAB species that has a long history of natural occurrence and safe use in a wide variety of fermented foods and beverages. …”
Get full text

DNA Damaging Effect of Selected Salted and Fermented Food Products Against Chang Liver Cell by Razinah Sharif, Ahmad Rohi Ghazali, Nor Fadilah Rajab

“…In conclusion, our results demonstrate genotoxic damage induced by few salted and fermented food extract in Chang liver cell.…”
Get full text

High prevalence of multiple antibiotic resistance in fermented food-associated lactic acid bacteria in Malaysia by Haryani, Yuli, Abdul Halid, Nadrah, Goh, Sur Guat, Mahmud Ab Rashid, Nor-Khaizura, Md Hatta, Muhammad Asyraf, Sabri, Suriana, Radu, Son, Hasan, Hanan

“…Fermented foods may serve as a vector for introducing non-pathogenic antibiotic-resistant bacteria into the human gastrointestinal system, thereby interacting with the gut microbiota, and disseminating antibiotic-resistant genes. …”

Isolation Of Bacteriocinogenic Lactic Acid Bacteria And Purification Of Selected Bacteriocins From Traditional Fermented Foods by Lim, Yin Sze

Subjects: Get full text

Inhibitory activity of metabolites produced by strains of Lactobacillus plantarum isolated from Malaysian fermented food. by Nguyen, Tien Thanh, Loh, Teck Chwen, Foo, Hooi Ling, Bejo, Mohd Hair, Kasim, Azhar

Get full text

Microbial characterization of hydrogen producing bacteria in fermented food waste at different pH values by Mohd Yasin, Nazlina Haiza, Abdul Rahman, Nor'aini, Che Man, Hasfalina, Mohd Yusoff, Mohd Zulkhairi, Hassan, Mohd Ali

Get full text

Probiotic characteristics of exopolysaccharides-producing Lactobacillus isolated from some traditional Malaysian fermented foods by Suliman, Eilaf Suliman Khalil, Abd Manap, Mohd Yazid, Mustafa, Shuhaimi, Amid, Mehrnoush, Aljoubori, Ahmed, Alhelli, Amaal Mohammed

“…This study aims to evaluate the probiotic properties of Lactobacillus strains producing exopolysaccharides (EPS) isolated from different Malaysian fermented foods. Thirty lactobacilli species were isolated, and six of these (TAP1, PIC7, BU11, BU14, TAP16, and TEMP9) were shown to exhibit probiotic characteristics with the potential to produce EPS. …”
Get full text

A glutamic acid-producing lactic acid bacteria isolated from Malaysian fermented foods by Zareian, Mohsen, Ebrahimpour, Afshin, Abu Bakar, Fatimah, Mohammed, Abdulkarim Sabo, Forghani, Bita, Ab Kadir, Mohd Safuan, Saari, Nazamid

“…In the present study, lactic acid bacteria (218) were isolated from six different fermented foods as potent sources of glutamic acid producers. …”
Get full text

The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties by Nicoleta-Maricica Maftei, Cosmin Raducu Raileanu, Alexia Anastasia Balta, Lenuta Ambrose, Monica Boev, Denisa Batîr Marin, Elena Lacramioara Lisa

Subjects: Get full text

Filamentous fungi in artisanal cheeses: A problem to be avoided or a market opportunity? by José Guilherme Prado Martin, Paul D. Cotter

Subjects: Get full text

Preliminary assessment of antifungal activity of lactic acid bacteria from selected malaysian traditional fermented food by Sakina, Shahabudin, Mohd Faizulnazrie, Masri, Mohd Nizam, Lani, Nina Suhaity, Azmi

“…Lactic acid bacteria were isolated from the fermented food during a two-week fermentation on three selective growth agars. …”
Get full text

Putrescine Production by <i>Latilactobacillus curvatus</i> KP 3-4 Isolated from Fermented Foods by Rika Hirano, Aiko Kume, Chisato Nishiyama, Ryosuke Honda, Hideto Shirasawa, Yiwei Ling, Yuta Sugiyama, Misaki Nara, Hiromi Shimokawa, Hiroki Kawada, Takashi Koyanagi, Hisashi Ashida, Shujiro Okuda, Mitsuharu Matsumoto, Hiroki Takagi, Shin Kurihara

“…We aimed to identify high polyamine-producing bacteria from food, and isolated and collected bacteria from vegetables and fermented foods produced in Japan. We successfully acquired <i>Latilactobacillus curvatus</i> KP 3-4 isolated from Kabura-zushi as a putrescine producing lactic acid bacteria. …”
Get full text