Fermented Foods: Kefir by Julia R. Skinner

Subjects: “…fermented foods…”
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A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods by Lilis Nuraida

Subjects: “…Fermented foods…”
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Modulating the human gut microbiome and health markers through kombucha consumption: a controlled clinical study by Gertrude Ecklu-Mensah, Rachel Miller, Maria Gjerstad Maseng, Vienna Hawes, Denise Hinz, Cheryl Kim, Jack A. Gilbert

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Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges by Zihan Yao, Ting Xie, Hongjie Deng, Shuzhi Xiao, Tao Yang

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Efficacy of fermented foods in irritable bowel syndrome: a systematic review and meta-analysis of randomized controlled trials by Liang Ding, Jinnan Duan, Tao Yang, Mengping Yuan, A. Huo Ma, Yuehua Qin

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Gut health-promoting foods intake in Argentine adults: The impact of knowledge, socio-demographic factors, and clinical-nutritional health by Georgina Noel Marchiori, Mayra Ainelén Loyola, Clara Marián Levy Sánchez, María Daniela Defagó, María Georgina Oberto

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Lactic Acid Bacteria from Northern Thai (Lanna) Fermented Foods: A Promising Source of Probiotics with Applications in Synbiotic Formulation by Nittiya Suwannasom, Achiraya Siriphap, Ornampai Japa, Chonthida Thephinlap, Chutamas Thepmalee, Krissana Khoothiam

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Discovery and Characterization of Novel Esterases with Ethyl Carbamate-Hydrolyzing Activity by LIU Qingtao, ZHU Sibao, WANG Tianwen, LI Chuang, QIAN Senhe, ZHANG Wenqing, CHENG Fan, TIAN Shufang

Subjects: “…ethyl carbamate; ethyl carbamate-hydrolyzing enzyme; esterase; traditional fermented foods; food safety…”
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Effects of Rosa roxburghii & edible fungus fermentation broth on immune response and gut microbiota in immunosuppressed mice by Dechang Xu, Jielun Hu, Yadong Zhong, Yanli Zhang, Wenting Liu, Shaoping Nie, Mingyong Xie

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Antimicrobial activity of Lactobacillus spp. isolated from fermented foods and their inhibitory effect against foodborne pathogens by Athraa Oudah Hussein, Khalida Khalil, Nurul Aqilah Mohd Zaini, Ahmed Khassaf Al Atya, Wan Syaidatul Aqma

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Targeting gut microbiota in osteoporosis: impact of the microbial-based functional food ingredients by Pauline Duffuler, Khushwant S. Bhullar, Jianping Wu

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Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Revi... by Anna Maria Ogrodowczyk, Natalia Drabińska

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FoodMicroDB: A microbiome database for composition and time‐series research in food by Yahui Li, Hujie Lyu, Haifei Yang, Zhicheng Ju, Chuang Ma, Huiyu Hou, Yao Wang, Yuanping Zhou, Yunyun Gao, Junbo Yang, Shanshan Xu, Defeng Bai, Hao Luo, Salsabeel Yousuf, Tianyuan Zhang, Jiani Xun, Meiyin Zeng, Heyuan Qi, Tong Chen, Yong‐Xin Liu

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Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive Viability by Alejandra Hurtado-Romero, Andrea Zepeda-Hernández, Javier Cárdenas-Rangel, Ricardo Aguilar-Márquez, Luis Eduardo Garcia-Amezquita, Danay Carrillo-Nieves, Tomás García-Cayuela

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Roles of fermented plant-, dairy- and meat-based foods in the modulation of allergic responses by Muhamad Hafiz Abd Rahim, Nur Hazlin Hazrin-Chong, Hanis Hazeera Harith, Wan Abd Al Qadr Imad Wan-Mohtar, Rashidah Sukor

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Microbial and Sensory Characteristics of Traditional Watery Kimchi (Dongchimi) Fortified with Probiotics by Ji Young Lee, Yeong Hyeon Jo, Tae Hee Kim, Su Eun Lee, Eun Seo Hong, Tae Sun Kang

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