Metabolic and Functional Paths of Lactic Acid Bacteria in Plant Foods: Get out of the Labyrinth

Filannino, Pasquale, Di Cagno, Raffaella, Gobbetti, Marco·2018·Current Opinion in Biotechnology

DOI 10.1016/j.copbio.2017.07.016

Cited by (424)

Items 101–200 of 424

Metagenomic insights into Chinese northeast suancai: Predominance and diversity of genes associated with nitrogen metabolism in traditional household suancai fermentation
Qiaozhi Song, Fangkun Zhao, Binbin Wang, Ye Han, Zhijiang Zhou · 2020 · Food Research International
Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products
Marta Acin Albiac, Pasquale Filannino, Kashika Arora, Alessio Da Ros, Marco Gobbetti, Raffaella Di Cagno · 2021 · Foods
Lactobacillus plantarum ZJ316 improves the quality of Stachys sieboldii Miq. pickle by inhibiting harmful bacteria growth, degrading nitrite and promoting the gut microbiota health in vitro
Shuting Hang, Lingzhou Zeng, Jiarun Han, Zhongqin Zhang, Qingqing Zhou, Xia Meng, Qing Gu, Ping Li · 2021 · Food & Function
Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation
Monika Kalinowska, Ewelina Gołębiewska, Małgorzata Zawadzka, Renata Choińska, Kamila Koronkiewicz, Katarzyna Piasecka‐Jóźwiak, Marzena Bujak · 2023 · Scientific Reports
Bioinformatics analysis of endophytic bacteria related to berberine in the Chinese medicinal plant Coptis teeta Wall
Tianhao Liu, Xiaomei Zhang, Shouzheng Tian, Liguo Chen, Jiali Yuan · 2020 · 3 Biotech
Effects of Lacticaseibacillus casei fermentation on the bioactive compounds, volatile and non-volatile compounds, and physiological properties of barley beverage
Weiling Guo, Minxuan Chen, Shumao Cui, Xin Tang, Qiuxiang Zhang, Jianxin Zhao, Bingyong Mao, Hao Zhang · 2023 · Food Bioscience
Fermentation of Soybean Meal with Lactobacillus acidophilus Allows Greater Inclusion of Vegetable Protein in the Diet and Can Reduce Vibrionacea in the Intestine of the South American Catfish (Rhamdia quelen)
Nandara Soares de Oliveira, Natália Ha, Larissa D Cunha, Luiz Augusto Cipriani, André Thaler Neto, Éverton Skoronski, Enric Gisbert, Thiago El Hadi Perez Fabregat · 2022 · Animals
Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria
Shuai Liu, Yujia Peng, Weiwei He, Xiaoxiao Song, Yu-Xin He, Xiaoyi Hu, Shuigen Bian, Yuhao Li, Junyi Yin, Shaoping Nie et al. · 2024 · Food Chemistry
Production and evaluation of microbiological & rheological characteristics of kefir beverages made from nuts
Emine Mine Çomak Göçer, Ebru Koptagel · 2023 · Food Bioscience
Impact of cooking methods of red-skinned onion on metabolic transformation of phenolic compounds and gut microbiota changes
Alice Cattivelli, Lorenzo Nissen, Flavia Casciano, Davide Tagliazucchi, Andrea Gianotti · 2023 · Food & Function
Site-specific hydrolysis of chlorogenic acids by selected Lactobacillus species
Elsa Anaheim Aguirre Santos, Andreas Schieber, Fabian Weber · 2018 · Food Research International
Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification
Vincenzo Cantatore, Pasquale Filannino, Giuseppe Gambacorta, Ilaria De Pasquale, Stefan Pan, Marco Gobbetti, Raffaella Di Cagno · 2019 · Frontiers in Microbiology
Evaluation of lactic acid bacteria strains isolated from fructose-rich environments for their mannitol-production and milk-gelation abilities
Pradip Vishnu Behare, Shahneela Mazhar, Vincenzo Pennone, Olivia E. McAuliffe · 2020 · Journal of Dairy Science
Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen
Pasquale Filannino, Raffaella Di Cagno, Giuseppe Gambacorta, Ali Zein Alabiden Tlais, Vincenzo Cantatore, Marco Gobbetti · 2021 · Foods
Effect of sequential or ternary starters-assisted fermentation on the phenolic and glucosinolate profiles of sauerkraut in comparison with spontaneous fermentation
Ali Zein Alabiden Tlais, Sadia Kanwal, Pasquale Filannino, Marta Acin Albiac, Marco Gobbetti, Raffaella Di Cagno · 2022 · Food Research International
Triacylglycerols hydrolysis and hydroxy- and epoxy-fatty acids release during lactic fermentation of plant matrices: An extensive study showing inter- and intra-species capabilities of lactic acid bacteria
Giuseppina Maria Fiorino, Ali Zein Alabiden Tlais, Ilario Losito, Pasquale Filannino, Marco Gobbetti, Raffaella Di Cagno · 2023 · Food Chemistry
Fermentation of pomegranate juice by lactic acid bacteria and its biological effect on mice fed a high-fat diet
Ana Sofía Isas, Facundo Escobar, Eduardo Alvarez Villamil, Verónica Molina, Raquel Mateos, Emilio Lizárraga, Fernanda Mozzi, Carina Paola Van Nieuwenhove · 2023 · Food Bioscience
Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics
Juliana Yumi Suzuki, Marcos Edgar Herkenhoff, Oliver Brödel, Ana Clara Candelaria Cucick, Marcus Frohme, Susana Marta Isay Saad · 2024 · Food Research International
The Influence of Viable Cells and Cell-Free Extracts of Lactobacillus casei on Volatile Compounds and Polyphenolic Profile of Elderberry Juice
Annalisa Ricci, Alessia Levante, Martina Cirlini, Luca Calani, Valentina Bernini, Daniele Del Rio, Gianni Galaverna, Erasmo Neviani, Camilla Lazzi · 2018 · Frontiers in Microbiology
Biotransformation of citrus fruits phenolic profiles by mixed probiotics in vitro anaerobic fermentation
Rongxue Tang, Haifei Yu, Mingge Qi, Xiaofeng Yuan, Zheng Ruan, Chongyi Hu, Min Xiao, Yanwen Xue, Yanbin Yao, Qing Liu · 2022 · LWT
Capsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action
Haydee Eliza Romero‐Luna, Jhoana Colina, Lorena Guzmán-Rodríguez, Celia Gabriela Sierra-Carmona, Angela M. Farías-Campomanes, Santiago García-Pinilla, María Margarita González-Tijera, Karen Otilia Malagón-Alvira, Audry Gustavo Peredo-Lovillo · 2022 · Journal of Food Science and Technology
Upcycling mango peels into a functional ingredient by combining fermentation and enzymatic-assisted extraction
Arnau Vilas-Franquesa, Christos Fryganas, Melania Casertano, Marco Montemurro, Vincenzo Fogliano · 2023 · Food Chemistry
Modelling pH Dynamics, SCOBY Biomass Formation, and Acetic Acid Production of Kombucha Fermentation Using Black, Green, and Oolong Teas
Ann Qi Chong, Nyuk Ling Chin, Rosnita A. Talib, Roseliza Kadir Basha · 2024 · Processes
Fermentation as Strategy for Improving Nutritional, Functional, Technological, and Sensory Properties of Legumes
Michela Verni, Erica Pontonio, Marco Montemurro, Carlo Giuseppe Rizzello · 2022 · IntechOpen eBooks
Flavor and Functional Analysis of Lactobacillus plantarum Fermented Apricot Juice
Jinkui Sun, Cai Zhao, Xilei Pu, Tian Li, Xuewei Shi, Bin Wang, Weidong Cheng · 2022 · Fermentation
Role of Lipoteichoic Acid from the Genus Apilactobacillus in Inducing a Strong IgA Response
Chiaki Matsuzaki, Tsukasa Shiraishi, Tai‐Ying Chiou, Yukari Nakashima, Yasuki Higashimura, Shin‐ichi Yokota, Kenji Yamamoto, Tomoya Takahashi · 2022 · Applied and Environmental Microbiology
Efficient electrochemical detection of L-lactic acid using platinum nanoparticle decorated Chitosan/ZnTiO3 nanocomposites
Mohd Faisal, M. M. Alam, Jahir Ahmed, Abdullah Mohamed Asiri, Saeed Ali Alsareii, Raja Saad Alruwais, Norah Faihan Alqahtani, Mohammed Muzibur Rahman, Farid A. Harraz · 2022 · Journal of Industrial and Engineering Chemistry
Analysis of polyphenolics
Kamal Niaz, Fazlullah Khan · 2020 · Elsevier eBooks
Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications
Andrea Hoehnel, Jürgen Bez, Aylin W. Sahin, Aidan Coffey, Elke K. Arendt, Emanuele Zannini · 2020 · Foods
Inhibition of NLRP3 by Fermented Quercetin Decreases Resistin-Induced Chemoresistance to 5-Fluorouracil in Human Colorectal Cancer Cells
Ko‐Chao Lee, Kuen‐Lin Wu, Chia‐Kung Yen, Shun‐Fu Chang, Cheng‐Nan Chen, Ying-Chen Lu · 2022 · Pharmaceuticals
Lactobacillus plantarum KSFY06 and geniposide counteract montmorillonite‐induced constipation in Kunming mice
Yi Gan, Jie Liang, Wenjing Diao, Xianrong Zhou, Jianfei Mu, Liang Pang, Fang Tan, Xin Zhao · 2020 · Food Science & Nutrition
Antioxidant, flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented by β-glucosidase producing lactic acid bacteria strains
Liting Liang, Jacob Ojobi Omedi, Weining Huang, Jianxian Zheng, Yongqing Zeng, Jing Huang, Binle Zhang, Liyuan Zhou, Ning Li, Tiecheng Gao et al. · 2022 · Food Bioscience
Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta
Rosa Schettino, Erica Pontonio, Carlo Giuseppe Rizzello · 2019 · Foods
Isolation, identification, and synergistic mechanism of a novel antimicrobial peptide and phenolic compound from fermented walnut meal and their application in Rosa roxbughii Tratt spoilage fungus
Yue Hu, Yuxi Ling, Zhouyi Qin, Jing-Mei Huang, Liu‐Yu Jian, Di Feng Ren · 2023 · Food Chemistry
Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria
Rosa Schettino, Erica Pontonio, Marco Gobbetti, Carlo Giuseppe Rizzello · 2020 · Microorganisms
Fermented Whey Ewe’s Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity
Ali Zein Alabiden Tlais, Elisabetta Trossolo, Stefano Tonini, Pasquale Filannino, Marco Gobbetti, Raffaella Di Cagno · 2023 · Antioxidants
Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial properties
Julia Szutowska, Iga Rybicka, Katarzyna Pawlak‐Lemańska, Daniela Gwiazdowska · 2020 · Journal of Food Science
Oral administration of Lactobacillus fermentum CRL1446 improves biomarkers of metabolic syndrome in mice fed a high-fat diet supplemented with wheat bran
Matías Russo, Antonela Marquez, H. Herrera, María C. Abeijón Mukdsi, Lucila Saavedra, Elvira Maria Hebert, Paola Gauffin-Cano, Roxana Beatriz Medina · 2020 · Food & Function
Dynamic analysis Caffeic acid production driven by the key physicochemical factor and microbial community succession in Baijiu Daqu: A multi-microorganism fermentation of solid-state fermentation system
Wenhua Tong, Yiyun Li, Ying Yang, Zhijiu Huang, Shuqin Wang, Dan Fei Huang, Huibo Luo, Liming Zhao · 2023 · LWT
Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation
Andrea Marcelli, Andrea Osimani, Lucia Aquilanti · 2025 · Foods
Nutrients Bioaccessibility and Anti-inflammatory Features of Fermented Bee Pollen: A Comprehensive Investigation
Pasquale Filannino, Raffaella Di Cagno, Olimpia Vincentini, Daniela Pinto, Andrea Polo, Francesca Maialetti, Annalisa Porrelli, Marco Gobbetti · 2021 · Frontiers in Microbiology
A critical review of the advances in valorizing agro-industrial wastes through mixed culture fermentation
Biswabandhu Chatterjee, Debabrata Mazumder · 2023 · Journal of environmental chemical engineering
Hypoglycemic and Hypolipidemic Activity of Polygonatum sibiricum Fermented with Lactobacillus brevis YM 1301 in Diabetic C57BL/6 Mice
Caiyun Li, Jixia Li, Yaxian Shang, Yao Wang, Jingru Gao, Nan Xue, Chunying Huang, Farong Li, Jia Li · 2021 · Journal of Medicinal Food
Controlled fermentation of curly kale juice with the use of autochthonous starter cultures
Julia Szutowska, Daniela Gwiazdowska, Iga Rybicka, Katarzyna Pawlak‐Lemańska, Róża Biegańska‐Marecik, Anna Gliszczyńska‐Świgło · 2021 · Food Research International
Importance of Lactic Acid Bacteria as an Emerging Group of Plant Growth-Promoting Rhizobacteria in Sustainable Agroecosystems
Mohammad Yaghoubi Khanghahi, Sabrina Strafella, Pasquale Filannino, Fabio Minervini, Carmine Crecchio · 2024 · Applied Sciences
Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens
Damini Kothari, Woo‐Do Lee, Eun Sung Jung, Kai‐Min Niu, Choong Hwan Lee, Soo‐Ki Kim · 2020 · Antibiotics
Effect of Lactic Acid Bacteria Fermentation on the Polar Compounds Content with Antioxidant and Antidiabetic Activity of Avocado Seed Extracts
María del Carmen Razola‐Díaz, Soumi De Montijo-Prieto, María José Aznar‐Ramos, María Jiménez‐Valera, Alfonso Ruiz‐Bravo, Vito Verardo, Ana María Gómez‐Caravaca · 2023 · Fermentation
Recent advances in the applications of Lactobacillus helveticus in the fermentation of plant-based beverages: A review
Jinling Zhao, Xiangquan Zeng, Xi Yu, Jian Li · 2024 · Trends in Food Science & Technology
Teff Type-I Sourdough to Produce Gluten-Free Muffin
Cinzia Dingeo, Graziana Difonzo, Vito Michele Paradiso, Carlo Giuseppe Rizzello, Erica Pontonio · 2020 · Microorganisms
Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods
Shaohui Li, Aixia Zhang, Wei Zhao, Pengliang Li, Xingxue Si, Jingke Liu, Huaxi Yi · 2024 · Food Bioscience
Evaluation of the safety and probiotic properties of GABA-producing Enterococcus faecium AB157 based on whole genome and phenotype analysis
Qing Zhang, Bitao Xu, Yankai Min, Jiali Liu, Yanling Shang, Xunuo Lan, Wenliang Xiang, Jie Tang · 2024 · LWT
Anti‐obesity effect of Lactobacillus plantarum CQPC01 by modulating lipid metabolism in high‐fat diet‐induced C57BL/6 mice
Yi Gan, Ming‐Wei Tang, Fang Tan, Xianrong Zhou, Ling Fan, Yu‐Xin Xie, Xin Zhao · 2020 · Journal of Food Biochemistry
Study on the Enhancement of Antioxidant Properties of Rice Bran Using Mixed-Bacteria Solid-State Fermentation
Na Liu, Yuan Wang, Xiaoping An, Jingwei Qi · 2022 · Fermentation
Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model
Lorenzo Nissen, Alice Cattivelli, Flavia Casciano, Andrea Gianotti, Davide Tagliazucchi · 2022 · Food Research International
Lactic acid bacteria as an eco-friendly approach in plant production: Current state and prospects
Haïtam Lahmamsi, Samir Ananou, Rachid Lahlali, Abdessalem Tahiri · 2024 · Folia Microbiologica
Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs
Luciana De Vero, Giovanna Iosca, Maria Gullo, Andrea Pulvirenti · 2021 · Applied Sciences
Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp
Xiaobo Dong, Qi Jing, Kang Xu, Bing Li, Huaide Xu, Xiaoju Tian, Hongjie Lei · 2023 · Food Bioscience
Adaptation of bacterial starter cultures from dairy to plant-based substrates: challenges and opportunities
Katherine Lavelle, Jennifer Mahony, Douwe van Sinderen · 2025 · International Journal of Food Microbiology
Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis
Xuedan Cao, Shuijiang Ru, Xiugui Fang, Yi Li, Tianyu Wang, Xiamin Lyu · 2022 · Frontiers in Nutrition
A Novel Symbiotic Beverage Based on Sea Buckthorn, Soy Milk and Inulin: Production, Characterization, Probiotic Viability, and Sensory Acceptance
Nicoleta-Maricica Maftei, Alina Viorica Iancu, Elena Roxana Bogdan Goroftei, Tudor Vladimir Gurau, Ana Yndira Ramos-Villarroel, Ana-Maria Pelin · 2023 · Microorganisms
Effect of Lacticaseibacillus rhamnosus L08 fermentation on xanthine oxidase inhibitory activity and flavour profile of honeysuckle (Lonicera japonica thunb.)
Yan Song, Qing Liu, Maliha Munir, Yunfeng Gao, Jian He, Libo Liu, Guofang Zhang, Xing Li, Chun Li, Xiaoxi Qi · 2024 · LWT
Environment-Related Genes Analysis of Limosilactobacillus fermentum Isolated from Food and Human Gut: Genetic Diversity and Adaption Evolution
Yan Zhao, Leilei Yu, Fengwei Tian, Jianxin Zhao, Hao Zhang, Wei Chen, Yuzheng Xue, Qixiao Zhai · 2022 · Foods
Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread
Jing Huang, Jacob Ojobi Omedi, Chengye Huang, Cheng Chen, Li Liang, Jianxian Zheng, Yongqing Zeng, Yan Xu, Weining Huang · 2024 · Applied Food Research
Influence of Culture Media Formulated with Agroindustrial Wastes on the Antimicrobial Activity of Lactic Acid Bacteria
José Rafael Linares-Morales, Iván Salmerón, Blanca Estela Rivera-Chavira, Néstor Gutiérrez‐Méndez, Samuel Bernardo Pérez-Vega, Guadalupe Virginia Nevárez‐Moorillón · 2021 · Journal of Microbiology and Biotechnology
Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products
Lorenzo Siroli, Barbara Giordani, Samantha Rossi, Davide Gottardi, Helena P. McMahon, Aleksandra Augustyniak, Abhay Menon, Lucia Vannini, Beatrice Vitali, Francesca Patrignani et al. · 2022 · Fermentation
Potential anti-obesity effect of fermented adzuki beans and their untargeted metabolomics using UHPLC-QTOF-MS
Lingyue Shan, Akanksha Tyagi, Xiuqin Chen, Pianpian Yan, Deog Hwan Oh · 2023 · Food Bioscience
Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation
Ekambaram Gayathiri, Palanisamy Prakash, Thangaraj Pratheep, Ramasamy Ramasubburayan, Natesan Thirumalaivasan, Arti Gaur, Govindasamy Rajakumar, Kannan R. R. Rengasamy · 2023 · Critical Reviews in Food Science and Nutrition
Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome
Richa Arora, Anuj Kumar Chandel · 2023 · Food Research International
Effect of fermentation with single and co-culture of lactic acid bacteria on Chinese Elaeagnus angustifolia juice: Evaluation of bioactive compounds and volatile profiles
Chang Chen, Huilin Li, YunPing Zhu, YaWen Zhou, Luo Qinghong · 2024 · Food Bioscience
Conversion of hydroxycinnamic acids by Furfurilactobacillus milii in sorghum fermentations: Impact on profile of phenolic compounds in sorghum and on ecological fitness of Ff. milii.
Gautam Gaur, Sandra Damm, Maike Passon, Hiu Kwan Lo, Andreas Schieber, Michael G. Gänzle · 2022 · Food Microbiology
Antioxidant Capacity Changes and Untargeted Metabolite Profile of Broccoli during Lactic Acid Bacteria Fermentation
Feixiang Hou, Yanxue Cai, Jihui Wang · 2023 · Fermentation
Chemical profile and antioxidant activity of bidirectional metabolites from Tremella fuciformis and Acanthopanax trifoliatus as assessed using response surface methodology
Yuxiao Wu, Yu Liu, Jiayi Wu, Kaiqi Ou, Qian Huang, Junxian Cao, Tao Duan, Lin Mei Zhou, Yufang Pan · 2022 · Frontiers in Nutrition
Role of Phenolic Acid Metabolism in Enhancing Bioactivity of Mentha Extract Fermented with Plant-Derived Lactobacillus plantarum SN13T
Shrijana Shakya, Narandalai Danshiitsoodol, Masafumi Noda, Masanori Sugiyama · 2023 · Probiotics and Antimicrobial Proteins
Phenolic profiles, antioxidant capacities and flavour volatiles in fig (Ficus carica L.) juices from five cultivars fermented by Lactobacillus plantarum and Lactobacillus acidophilus
Chengxin Wang, Li Liu, Jiayu Guo, Xiaolan Jike, Kang Xu, Bing Li, Linwen Liu, Fang Yu, Huaide Xu, Hongjie Lei · 2023 · International Journal of Food Science & Technology
Illuminating the Genomic Landscape of Lactiplantibacillus plantarum PU3—A Novel Probiotic Strain Isolated from Human Breast Milk, Explored through Nanopore Sequencing
Daniela Mollova, Mariyana Gozmanova, Elena Apostolova, Galina T. Yahubyan, Ilia N. Iliev, Vesselin Baev · 2023 · Microorganisms
Metabolomic Comparison of Guava (Psidium guajava L.) Leaf Extracts Fermented by Limosilactobacillus fermentum and Lactiplantibacillus plantarum and Their Antioxidant and Antiglycation Activities
Bo-Gyu Jun, Suhyun Kim, Seon-Hyeok Kim, Seong‐Min Hong, Heaji Lee, Yunsook Lim, Sun Yeou Kim, Choong-Hwan Lee · 2024 · Nutrients
Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation
Sana M’hir, Pasquale Filannino, Asma Mejri, Ali Zein Alabiden Tlais, Raffaella Di Cagno, Lamia Ayed · 2021 · Foods
Ecosystem and Biodiversity of Amazonia
Heimo Juhani Mikkola · 2020 · IntechOpen eBooks
The Effects of Short-Time Delayed Sealing on Fermentation, Aerobic Stability and Chemical Composition on Maize Silages
de Melo, Natália Nunes, Carvalho-Estrada, Paula de Almeida, Tavares, Queila Gouveia, Pereira, Lucelia de Moura, Delai Vigne, Gabriela Leticia, Camargo Rezende, Douglas Messias Lamounier, Schmidt, Patrick · 2023 · Agronomy
Potential of Andean Grains as Substitutes for Animal Proteins in Vegetarian and Vegan Diets: A Nutritional and Functional Analysis
Jhonsson Luis Quevedo-Olaya, Marcio Masculino Schmiele, María Jimena Correa · 2025 · Foods
Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria
Liu Shuan Yang, Yifan Zhao, Yingzhuo Zhou, Qian Zhao, Shaohua Yuan, Chen Ma, Dong Li, Yinghua Luo, Xiaosong Hu, Fang Chen et al. · 2025 · Foods
Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple–Tomato Pulp
Jing Yuan, Haiyan Zhang, Chaozhen Zeng, Juan Song, Yuwen Mu, Sanjiang Kang · 2023 · Molecules
Physicochemical Properties and Biological Characteristics of Sargassum fusiforme Polysaccharides Prepared through Fermentation of Lactobacillus
Ying Xue Yang, Dan Ouyang, Jiayao Song, Chunyang Chen, Chenjing Yin, Laijin Su, Mingjiang Wu · 2023 · Fermentation
Innovative Functional Lactic Acid Bacteria Fermented Oat Beverages with the Addition of Fruit Extracts and Lyophilisates
Katarzyna Marchwińska, Daniela Gwiazdowska, Krzysztof Juś, Paulina Gluzińska, Julia Gwiazdowska, Katarzyna Pawlak‐Lemańska · 2023 · Applied Sciences
Fermented formulation of Silybum marianum seeds: Optimization, heavy metal analysis, and hepatoprotective assessment
Rajeev Kumar Singla, Digvijay Singh, Ravinder Verma, Deepak Kumar Kaushik, Javier Echeverría, Vandana Garg, Pankaj Gupta, Mohammad Akhlaquer Rahman, Ajay Sharma, Vineet Mittal et al. · 2023 · Phytomedicine
Chemical characteristics, antioxidant capacity, bacterial community, and metabolite composition of mulberry silage ensiling with lactic acid bacteria
Yaya Guo, Rongzheng Huang, Yujie Niu, Peng Zhang, Yuan Li, Wenju Zhang · 2024 · Frontiers in Microbiology
Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary Tools
Carlos Sabater, Gabriel Dario Saez, Nadia E. Suárez, Marisa Selva Garro, Abelardo Margollés, Gabriela Zárate · 2024 · Foods
The effects of roasting on antioxidant and anticancer activities of fermented Hass avocado seeds
Zhiyu Zhao, Nazimah Hamid, Liuyi Qian, Noemi Gutierrez Maddox, Rothman Kam, Kevin Kantono, Kelvin Wang, Jun Lu, Thao T. Le · 2022 · Frontiers in Food Science and Technology
Assessment of technological and functional features of Lactiplantibacillus and Fructobacillus strains isolated from Opuntia ficus-indica fruits
Hernán E. Verón, Luciana Contreras, Marı́a Inés Isla, Sebastián Torres · 2023 · NFS Journal
Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential
Bismillah Mubeen, Afusat Yinka Aregbe, Yongkun Ma · 2025 · Food Research International
Scanning Electron Microscopy (SEM) as an Effective Tool for Determining the Morphology and Mechanism of Action of Functional Ingredients
Dery Bede, Zaixiang Lou · 2021 · Food Reviews International
Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (Triticum spelta L.) seed antioxidants by fermentation
Marjeta Mencin, Polona Jamnik, Maja Mikulič-Petkovšek, Robert Veberič, Petra Terpinc · 2022 · Food Chemistry
Effects of freeze-dried pure strains to replace type II sourdough in bread production
Yao Gu, Xiaohu Luo, Haifeng Qian, Yan Li, Mingcong Fan, Li Wang · 2023 · Food Bioscience
How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain
Marta Acin Albiac, Pasquale Filannino, Rossana Coda, Carlo Giuseppe Rizzello, Marco Gobbetti, Raffaella Di Cagno · 2021 · Microbial Biotechnology
Maximize the synergistic interactions among microbial consortia and plant-based matrices to design fermented cereal-pulse-based beverages
Chiara Viretto, Ali Zein Alabiden Tlais, Fabio Tuccillo, Andrea Polo, Kashika Arora, Fabienne Verté, Kati Katina, Raffaella Di Cagno, Marco Gobbetti · 2025 · Food Research International
Fermented aquatic weed meal (FAWM) as a protein source in Asian Catfish Clarias batrachus diets: Impacts on growth, blood chemistry profile, liver and gut morphology and economic efficiency
Talukdar Jannat Tamanna Shimul, Parashuram Kallem, Shishir Kumar Nandi, Sadia Afrin, Afrina Yeasmin Suma, Zulhisyam Abdul Kari, Suniza Anis Mohamad Sukri, Martina Irwan Khoo, Nurdiyana Aqilah Roslan, Ajay Guru et al. · 2024 · Aquaculture Reports
Improving functionality and metabolite profiles of black sapote juice through lactic acid bacteria fermentation
Mingzhe Yue, Zhen Gang Feng, Junping Zhou, Junxia Chen, Ziqing Chang, Mengrui Wang, Fei Liu, Chunhe Gu · 2024 · LWT
Genomic and in vitro properties of the dairy Streptococcus thermophilus SMQ-301 strain against selected pathogens
Md Masumuzzaman, Smith Etareri Evivie, Matthew Chidozie Ogwu, Bailiang Li, Du Jincheng, Wan Li, Guicheng Huo, Fei Liu, Song Wang · 2021 · Food & Function
Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice
Sana M’hir, Asma Mejri, Hajer Atrous, Lamia Ayed · 2021 · Journal of Chemistry
Enzymatically Hydrolysed Common Buckwheat (Fagopyrum esculentum M.) as a Fermentable Source of Oligosaccharides and Sugars
Paulina Štreimikytė, Aistė Balčiūnaitienė, Theodore Daniel Liapman, Žaneta Štreimikytė-Mockeliūnė, Viktorija Puzerytė, Simas Borkertas, Pranas Viškelis, Jonas Viškelis · 2022 · Applied Sciences