Cargando…

Fermented Foods as a Dietary Source of Live Organisms

The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. M...

Descripción completa

Detalles Bibliográficos
Autores principales:	Rezac, Shannon, Kok, Car Reen, Heermann, Melanie, Hutkins, Robert
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2018
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6117398/ https://www.ncbi.nlm.nih.gov/pubmed/30197628 http://dx.doi.org/10.3389/fmicb.2018.01785

Ejemplares similares

Prebiotics enhance persistence of fermented-food associated bacteria in in vitro cultivated fecal microbial communities
por: Christensen, Chloe M., et al.
Publicado: (2022)

The Future of Synbiotics: Rational Formulation and Design
por: Gomez Quintero, David F., et al.
Publicado: (2022)

Stool microbiome, pH and short/branched chain fatty acids in infants receiving extensively hydrolyzed formula, amino acid formula, or human milk through two months of age
por: Kok, Car Reen, et al.
Publicado: (2020)

Subgingival Microbiome Colonization and Cytokine Production during Early Dental Implant Healing
por: Payne, Jeffrey B., et al.
Publicado: (2017)

Kombucha tea as an anti-hyperglycemic agent in humans with diabetes – a randomized controlled pilot investigation
por: Mendelson, Chagai, et al.
Publicado: (2023)

Yogurt, cultured fermented milk, and health: a systematic review
por: Savaiano, Dennis A, et al.
Publicado: (2020)

Focused Review: Agmatine in Fermented Foods
por: Galgano, Fernanda, et al.
Publicado: (2012)

Functional Properties of Microorganisms in Fermented Foods
por: Tamang, Jyoti P., et al.
Publicado: (2016)

Captive Common Marmosets (Callithrix jacchus) Are Colonized throughout Their Lives by a Community of Bifidobacterium Species with Species-Specific Genomic Content That Can Support Adaptation to Distinct Metabolic Niches
por: Zhu, Lifeng, et al.
Publicado: (2021)

The requirements for rumen-degradable protein per unit of fermentable organic matter differ between fibrous feed sources
por: Soliva, Carla R., et al.
Publicado: (2015)

Evaluation of Pyrolysis Oil as Carbon Source for Fungal Fermentation
por: Dörsam, Stefan, et al.
Publicado: (2016)

Editorial: Genomics and Metabolomics of Microbes in Fermented Food
por: Barooah, Madhumita, et al.
Publicado: (2022)

Editorial: The Microbiological Functionality and Safety of Fermented Foods
por: Mah, Jae-Hyung, et al.
Publicado: (2022)

Editorial: Aminobiogenic potential of fermented food microbiota
por: Karwowska, Małgorzata, et al.
Publicado: (2023)

Fermented Soy and Fish Protein Dietary Sources Shape Ileal and Colonic Microbiota, Improving Nutrient Digestibility and Host Health in a Piglet Model
por: Li, Ying, et al.
Publicado: (2022)

Fermented foods: a perspective on their role in delivering biotics
por: Vinderola, Gabriel, et al.
Publicado: (2023)

Characterization and selection of probiotic lactic acid bacteria from different dietary sources for development of functional foods
por: Khushboo,, et al.
Publicado: (2023)

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project
por: Waché, Yves, et al.
Publicado: (2018)

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
por: Tamang, Jyoti P., et al.
Publicado: (2016)

Is lactate an undervalued functional component of fermented food products?
por: Garrote, Graciela L., et al.
Publicado: (2015)

Interaction and Application of Molds and Yeasts in Chinese Fermented Foods
por: Yang, Qilin, et al.
Publicado: (2022)

Editorial: Role of starters on the safety of fermented food products
por: Laranjo, Marta
Publicado: (2023)

The Biotechnology of Ugba, a Nigerian Traditional Fermented Food Condiment
por: Olasupo, Nurudeen A., et al.
Publicado: (2016)

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats
por: Van Reckem, Emiel, et al.
Publicado: (2019)

Editorial: Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World
por: Tamang, Jyoti P., et al.
Publicado: (2017)

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes
por: Sabater, Carlos, et al.
Publicado: (2020)

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption
por: Skowron, Krzysztof, et al.
Publicado: (2022)

Microorganisms present in artisanal fermented food from South America
por: Jimenez, Maria Eugenia, et al.
Publicado: (2022)

Fermentation of Apple Juice with a Selected Yeast Strain Isolated from the Fermented Foods of Himalayan Regions and Its Organoleptic Properties
por: Kanwar, S. S., et al.
Publicado: (2016)

Microbial Transformations of Organically Fermented Foods
por: Raghuvanshi, Ruma, et al.
Publicado: (2019)

Fermented Aloreña Table Olives as a Source of Potential Probiotic Lactobacillus pentosus Strains
por: Montoro, Beatriz Pérez, et al.
Publicado: (2016)

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
por: Westerik, Nieke, et al.
Publicado: (2016)

Fermented Dairy Foods: Impact on Intestinal Microbiota and Health-Linked Biomarkers
por: González, S., et al.
Publicado: (2019)

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees
por: Hernández-Macias, Salvador, et al.
Publicado: (2022)

Editorial: Biotechnological Applications of Yeasts in Beverages and Food: From Fermentation to Innovation
por: Mendoza, Lucía M., et al.
Publicado: (2022)

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review
por: Patra, Jayanta Kumar, et al.
Publicado: (2016)

Editorial: From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production
por: Chen, Wanping, et al.
Publicado: (2022)

Metagenomic-Metabolomic Mining of Kinema, a Naturally Fermented Soybean Food of the Eastern Himalayas
por: Kharnaior, Pynhunlang, et al.
Publicado: (2022)

Editorial: Authenticity of Probiotic Foods and Dietary Supplements
por: Fusco, Vincenzina, et al.
Publicado: (2021)

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
por: Marco, Maria L., et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_vetd2as3eg5bq1760pr2qmulpn