background and objective: oxidative stress, due to free radicals, brings injury to the body by attacking large molecules and cell organs, and is the main reason of many diseases. fermentation of foods containing large amount of proteins such as milk by special species of lactic acid bacteria is a potential way in enhancement of the antioxidative activity of foods. this study aimed at evaluating...

The filamentous fungus genus Rhizopus has traditionally been used for brewing alcoholic beverages and fermented foods in China. The 45,666,236-bp draft genome sequence of R. chinensis CCTCCM201021, isolated from the leaven Daqu, was determined, annotated, and analyzed. Analysis of the sequence might provide insight into the properties of this fungus and lead to its further development for indus...

Leuconostoc citreum is a key microorganism in fermented foods of plant origin. Here we report the draft genome sequence for three strains of Leuconostoc citreum, LBAE C10, LBAE C11, and LBAE E16, which have been isolated from traditional French wheat sourdoughs.

We here report a 2,801,031-bp annotated draft assembly for the Lactococcus lactis subsp. cremoris GE2-14 genome. This dairy strain produces the biogenic amine putrescine. This sequence may help identify the mechanisms regulating putrescine biosynthesis and throw light on ways to reduce its presence in fermented foods.

Lactic acid bacteria are a group of gram-positive, non-spore forming, cocci or rods, which produce lactic acid as the major end product during the fermentation of carbohydrates. They consisted of many genus including Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella. Lactic acid bacteria have...

Probiotics, defined as living micro-organisms that provide a health benefit to the host when ingested in adequate amounts, have been used traditionally as food components to help the body to recover from diarrhoea. They are commonly ingested as part of fermented foods, mostly in fresh fermented dairy products. They can interact with the host through different components of the gut defence syste...

Traditional Chinese fermented foods are diverse and loved by people for their rich nutrition unique flavors. In the fermentation processes of these foods, microorganisms in systems play a crucial role determining flavor quality. Currently, some traditional state being unculturable or difficult to culture, which hinders comprehensive analysis resource development microbial communities systems. T...

The use of probiotics for human and animal health is continuously increasing. The probiotics used in humans commonly come from dairy foods, whereas the sources of probiotics used in animals are often the animals' own digestive tracts. Increasingly, probiotics from sources other than milk products are being selected for use in people who are lactose intolerant. These sources are non-dairy fermen...

Nowadays, there is an increasing interest in the production of functional foods, particularly probiotic foods. Lactic acid bacteria (LAB) particularly strains of Lactobacillus are important bacteria in food microbiology and human nutrition due to their ability to fermented food production and have received considerable attention as probiotics. The traditional fermented dairy foods as a rich sou...

Recently, we found and analyzed vitamin B(12) in some Korean traditional plant foods which had not reported, yet. This study was to investigate vitamin B(12) intake and its dietary sources and the vitamin B(12) status in the very old elderly Koreans. We measured serum vitamin B(12) level and estimated the amounts of vitamin B(12) intake from different dietary sources in female elderly Koreans a...