An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …

Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …

For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and
nutritional benefits that microbes provide in fermented foods and beverages. Recent …

The current food production system is negatively impacting planetary and human health. A
transition to a sustainable and fair food system is urgently needed. Microorganisms are likely …

Covering: 2002 to 2020 In their natural environment, fungi must compete for resources. It
has been hypothesized that this competition likely induces the biosynthesis of secondary …

Mycotoxins are toxic secondary metabolites produced by certain fungi, which can
contaminate various food commodities, including fruits and their derived products. Patulin …

Kombucha, a fermented tea beverage with an acidic and effervescent taste, is composed of
a multispecies microbial ecosystem with complex interactions that are characterized by both …

The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral
populations, among which lactic acid bacteria (LAB) are majority components with a …

The order Eurotiales is diverse and includes species that impact our daily lives in many
ways. In the past, its taxonomy was difficult due to morphological similarities, which made …

Despite the popularity of kombucha tea, the distribution of different microbes across
kombucha ferments and how those microbes interact within communities are not well …