Fermented foods are defined as foods or beverages produced through controlled microbial
growth, and the conversion of food components through enzymatic action. In recent years …

Historically, pickling is one of the oldest preservation methods of several foodstuffs such as
vegetables, fruits, fish, and meat. Pickling imparts unique and desirable changes in flavor …

As world population increases, lactic acid fermentation is expected to become an important
role in preserving fresh vegetables, fruits, and other food items for feeding humanity in …

There is evidence documenting the beneficial health effects of probiotic microorganisms.
Also, many studies have reported that the best matrices to deliver probiotic are dairy …

Kimchi fermentation usually relies upon the growth of naturally-occurring various
heterofermentative lactic acid bacteria (LAB). This sometimes makes it difficult to produce …

We measured changes in the main physical and chemical properties, flavour compounds
and microbial diversity in suan-cai during natural fermentation. The results showed that the …

The aim of the study was to determine the effects of salt concentration on traditional
sauerkraut fermented spontaneously. Lactic acid bacteria (LAB), fungi and Escherichia coli …

Background Probiotics are being considered as valuable microorganisms related to human
health. Hu sheep is referred as one of the important sheep breeds in China. Goat milk …

The magnificent Himalayan Mountains, the highest in the world and home to the famed
Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr …

Fermented foods are currently experiencing a re-discovery, largely driven by numerous
health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented …