Soybean fermentation drives the production of native neuroprotective peptides based on a peptidomics strategy [0.03%]
基于肽组学策略驱动的大豆发酵产物中内源性神经保护肽的产生
Li Zhang,Shilin Gong,Yilang Zuo et al.
Li Zhang et al.
Overall, this study enriched the peptide diversity of fermented soybean and provided a scientific basis for bioactive peptides in fermented foods as functional ingredients.
Oxidative stress and type 2 diabetes: a review of lactic acid bacteria as potential prophylactic and therapeutic interventions [0.03%]
氧化应激与二型糖尿病：乳酸菌作为预防和治疗手段的潜在作用综述
Siheng Ren,Juan Wang,Yuxi Wang et al.
Siheng Ren et al.
Widely utilized as probiotics in fermented foods and beverages, lactic acid bacteria (LAB) exhibit potent antioxidant properties. However, the precise mechanisms enabling LAB to behave as antioxidants remain elusive.
Comparative genome analyses of Aspergillus oryzae and Aspergillus flavus originated from a Korean fermentation starter, nuruk [0.03%]
来源于韩国发酵 starters 的曲霉和曲霉的比较基因组分析 nuruk
Eunji Jeong,Jeong-Ah Seo
Eunji Jeong
Aspergillus oryzae is an industrially important fungus used to produce traditional fermented foods and beverages in Korea and other East Asian countries.
Comparative Study
Food microbiology. 2025 Oct:131:104807. DOI:10.1016/j.fm.2025.104807 2025
Bioconversion of Amazonian vegetables by Pleurotus albidus: production of fibrinolytic enzyme [0.03%]
亚马逊蔬菜通过Pleurotus albidus生物转化生产纤溶酶
L Pimenta,E E P Barbosa,K S Araújo et al.
L Pimenta et al.
Edible mushrooms are used for a variety of applications, such as the bioconversion of agricultural products to produce fermented foods rich in bioactives of medicinal importance, such as fibrinolytic enzymes.
A genomics-based investigation of acetic acid bacteria across a global fermented food metagenomics dataset [0.03%]
基于基因组学的全球发酵食品元基因组数据集中的醋酸菌研究
Erkang Zhang,Samuel Breselge,Niccolò Carlino et al.
Erkang Zhang et al.
Here, we conducted a high-resolution analysis of AABs present in fermented foods based on the investigation of 337 high-quality metagenomic-assembled genomes (MAGs) recovered from 223 metagenomic samples....We found that AABs MAGs from food-related samples and those from other environments are generally phylogenetically distinct, with the majority of those from fermented foods being assigned to a relatively small number of genera.
Classification and estimation of dietary live microorganisms and fermented foods intake in Swiss adults [0.03%]
瑞士成年人膳食活益生菌及发酵食品的摄入量调查与评估
Eugenia Pertziger,Ueli von Ah,Murielle Bochud et al.
Eugenia Pertziger et al.
Background: Dietary live microorganisms and fermented foods may benefit human health by modulating gut microbiota composition and function....Objective: To classify and quantify the intake of foods with live microorganisms and fermented foods among Swiss adults.
Uncovering the resistome and mobilome across different types of ready-to-eat fermented foods [0.03%]
即食发酵食品中的耐药基因组和可移动基因组的多样性及分布特性分析
Guiliang Tan,Kaiwen Lin,Min Hu et al.
Guiliang Tan et al.
Antimicrobial resistance in food poses a significant threat to public health, and the persistence of antibiotic resistance genes (ARGs) in ready-to-eat fermented foods (RTE-FFs) is a growing concern. However, information on the diversity, origins, and transferability of ARGs in RTE-FFs is limited.
The Role of Fermented Product Consumption During Pregnancy and Lactation in the Development of Cow's Milk Allergy in Infants [0.03%]
发酵产品在孕期和哺乳期的消费对婴儿牛奶过敏发病的作用研究
Seda Çevik,Uğur Altaş,Zeynep Meva Altaş et al.
Seda Çevik et al.
Although the protective effects of fermented foods on various health conditions are recognized, evidence on their role in preventing allergic diseases remains inconclusive.
Diversity of Lactiplantibacillus plantarum in Wild Fermented Food Niches [0.03%]
植物乳桿菌在野生發酵食品生態位中的多樣性
Ilenia Iarusso,Jennifer Mahony,Gianfranco Pannella et al.
Ilenia Iarusso et al.
This study aimed to explore the genetic and functional diversity of Lactiplantibacillus plantarum (Lpb. plantarum) strains from wild fermented foods to identify traits that are useful for food innovation....The growing demand for clean-label, plant-based, and functionally enriched fermented foods exposes the limitations of current industrial fermentation practices, which rely on standardized lactic acid bacteria (LAB) strains with limited metabolic plasticity.
Flavor profiles and genetic basis differences of Lacticaseibacillus paracasei isolates from different isolations in fermented milk [0.03%]
源自发酵乳的不同植物乳杆菌分离株的风味特征和遗传基础差异分析
Huaixiang Tian,Ningwei Huang,Chen Chen et al.
Huaixiang Tian et al.
Lacticaseibacillus paracasei from diverse traditional fermented foods exhibit unique flavor profiles in dairy products.
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