Food analysis is a scientific discipline that has evolved from traditional methods into
sophisticated approaches due to advances in analytical chemistry and modern …

Fermented foods refer to beverages or foods made by carefully regulated microbial growth
and the enzymatic conversion of dietary components. Fermented foods have recently …

Grep-chhurpi, peha, peron namsing and peruñyaan are lesser-known home-made
fermented soybean foods prepared by the native people of Arunachal Pradesh in India …

Highland barley vinegar, as a solid-state fermentation-type vinegar emerged recently, is well-
known in Qinghai-Tibet plateau area of China. This work aimed to explore the main …

Sieng is an ethnic fermented soybean food of Cambodia. No information on microbial
community structures and their roles in health benefits of sieng is available till date. Hence …

Enterococci are members of the microbiota of humans and other animals. They can also be
found in the environment, associated with food, healthcare infections, and hospital settings …

Abstract Purpose of Review This review highlights the importance of exploring
microorganisms with probiotic potential—mainly lactic acid bacteria and yeasts—which are …

Lactic acid bacteria (LAB) were isolated from naturally fermented foods of India, viz., sidra, a
dried fish product; kinema, a naturally fermented sticky soybean food; and dahi, a naturally …

The present study hypothesizes that raw materials used in bread making can transfer
antibiotic resistance genes (ARGs) to processed breads. Four types of flour and four types of …

The required processes and steps for making bread include technological and innovative
concepts. The current trend is the use of less toxic compounds and green processes …