Fermentation is thought to be born in the Fertile Crescent, and since then, almost every
culture has integrated fermented foods into their dietary habits. Originally used to preserve …

Meat product is popular throughout the world due to its unique taste. Flavor is one of the
most important quality characteristics of meat products and also is a key influencing factor in …

In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Fermented foods are important parts of traditional food culture with a long history worldwide.
Abundant nutritional materials and open fermentation contribute to the diversity of …

Probiotic bacteria exhibit beneficial effects on human and/or animal health, and have been
widely used in foods and fermented products for decades. Most probiotics consist of lactic …

Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they
are important as an index for product stability and quality, but also for their impact on public …

The in-vitro meat is a novel concept in food biotechnology comprising field of tissue
engineering and cellular agriculture. It involves production of edible biomass by in-vitro …

Fermented foods are experiencing a resurgence due to the consumers' growing interest in
foods that are natural and health promoting. Microbial fermentation is a biotechnological …

Meat fermentation ensures its preservation, improved safety and quality. This prominently
used traditional process has survived for ages, creating physical, biochemical, and microbial …

This paper reviews the effects of domestic and foreign influences on the substance
metabolism pathways and the flavor and flora of LAB in fermented meat products to provide …