نتایج جستجو برای: fermented foods
تعداد نتایج: 51600 فیلتر نتایج به سال:
This webpage provides a general primer on microbially-fermented foods. It shows the wealth of foods around the world that are produced by fermentative processes. This webpage provides an entry to fermented foods from milk, grains, vegetables, honey, meat, and other foods. This webpage also contains links to recent publications in the area of food microbiology, but the papers selected differ fro...
Recently emphasis has been given to produce fermented milk with significant quality and improved health characteristics. In Ethiopia, a large proportion of milk is consumed in the fermented form through the application of traditional fermentation methods. The main fermented milk products include ergo (sour milk), ititu (milk curd), ayib (cottage cheese), neter kibe (spiced butter), kibe (tradit...
A great number of fermented foods primarily" derived from plant materials have been an indispensable dietary element in many parts of the world. In the Far East where fermented foods have a long and strong tradition, these foods are uniquely made from soybeans and molds. The fermentation, however, may have a substrate consisting of both soybeans and cereals and an inoculum consisting of yeasts,...
Antlers have been traditionally used for thousands of years as a natural product with medicinal and pharmaceutical properties. In developing healthy foods, Bacillus-mediated fermentation is widely used to enhance the biological activity of nutrients in foods. Recently, fermentation was shown to enhance the osteogenic activity of antlers. This study aimed to elucidate the antiresorptive activity...
Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Ko...
Multi-omics methods have greatly advanced our understanding of the biological organism and its microbial associates. However, they are not routinely used in clinical or industrial applications, due to the length of time required to generate and analyze omics data. Here, we applied a novel integrated omics pipeline for the analysis of human and environmental samples in under 48 h. Human subjects...
Twenty-three Saccharomyces cerevisiae strains isolated from different fermented foods of Western Himalayas have been studied for strain level and functional diversity in our department. Among these 23 strains, 10 S. cerevisiae strains on the basis of variation in their brewing traits were selected to study their organoleptic effect at gene level by targeting ATF1 gene, which is responsible for ...
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