Exploitation of vegetables and fruits through lactic acid fermentation.

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Items 101–200 of 644

1. Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing
   Carlo Giuseppe Rizzello, Rossana Coda, Yaqin Wang, Michela Verni, Ilkka Kajala, Kati Katina, Arja Laitila · 2018 · International Journal of Food Microbiology
2. Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation
   Shumao Cui, Nan Zhao, Wenwei Lu, Fang Zhao, Zheng SongYou, Weijun Wang, Wei Chen · 2019 · Food Science & Nutrition
3. Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables
   Amandine Fessard, Fabienne Remize · 2019 · International Journal of Food Microbiology
4. Opportunities for expanding the use of wastewaters for irrigation of olives
   Francisco Pedrero Salcedo, S.R. Grattan, Alon Ben‐Gal, Gaetano Alessandro Vivaldi · 2020 · Agricultural Water Management
5. New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods
   Klaudia M. Gustaw, Iwona Niedźwiedź, Kamila Rachwał, Magdalena Polak‐Berecka · 2021 · Foods
6. Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications
   Rossana Coda, Maryam Kianjam, Erica Pontonio, Michela Verni, Raffaella Di Cagno, Kati Katina, Carlo Giuseppe Rizzello, Marco Gobbetti · 2017 · International Journal of Food Microbiology
7. The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine
   Zhibin Liu, Zhiyao Wang, Jinyuan Sun, Li Ni · 2019 · Food Microbiology
8. Technologies and Trends to Improve Table Olive Quality and Safety
   Marco Campus, Nurcan Degirmencioğlu, Roberta Comunian · 2018 · Frontiers in Microbiology
9. Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice
   Yuanye Liu, Jie Sheng, Jingjing Li, Panling Zhang, Fengxian Tang, Chunhui Shan · 2021 · Food Bioscience
10. Use of Psychrotolerant Lactic Acid Bacteria (Lactobacillus spp. and Leuconostoc spp.) Isolated from Chinese Traditional Paocai for the Quality Improvement of Paocai Products
    Aiping Liu, Xiaoyan Li, PU Biao, Xiaolin Ao, Kang Zhou, Li He, Shujuan Chen, Shuliang Liu · 2017 · Journal of Agricultural and Food Chemistry
11. Traditional fermented beverages from Mexico as a potential probiotic source
    Haydee Eliza Romero‐Luna, Humberto Hernández‐Sánchez, Gloria Dávila-Ortíz · 2017 · Annals of Microbiology
12. Design and Characterization of a Novel Fermented Beverage from Lentil Grains
    Michela Verni, Chiara Demarinis, Carlo Giuseppe Rizzello, Federico Baruzzi · 2020 · Foods
13. Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli
    Sabrina Duarte de Oliveira, Caroliny Mesquita Araújo, Graciele da Silva Campelo Borges, Marcos dos Santos Lima, Vanessa Viera, Estefânia Fernandes Garcia, Evandro Leite de Souza, Maria Elieidy Gomes de Oliveira · 2020 · LWT
14. Quorum-Sensing Regulation of Constitutive Plantaricin by Lactobacillus plantarum Strains under a Model System for Vegetables and Fruits
    Carlo Giuseppe Rizzello, Pasquale Filannino, Raffaella Di Cagno, Maria Piera Calasso, Marco Gobbetti · 2013 · Applied and Environmental Microbiology
15. Effect of Lactobacillus plantarum NCU116 Fermentation on Asparagus officinalis Polysaccharide: Characterization, Antioxidative, and Immunoregulatory Activities
    Zhihong Zhang, Songtao Fan, Danfei Huang, Qiang Yu, Xiaozhen Liu, Chang Li, Sunan Wang, Tao Xiong, Shaoping Nie, Mingyong Xie · 2018 · Journal of Agricultural and Food Chemistry
16. Potential of Lactic Acid Bacteria Isolated From Different Forages as Silage Inoculants for Improving Fermentation Quality and Aerobic Stability
    Puntillo, Melisa, Gaggiotti, Mónica, Oteiza, Juan Martín, Binetti, Ana, Massera, Ariel, Vinderola, Gabriel · 2020 · Frontiers in Microbiology
17. Determination of the microbial communities of Guizhou Suantang, a traditional Chinese fermented sour soup, and correlation between the identified microorganisms and volatile compounds
    Chan Wang, Qing Zhang, Laping He, Cuiqin Li · 2020 · Food Research International
18. Lactic acid bacterial fermentation as a biotransformation strategy to enhance the bioavailability of phenolic antioxidants in fruits and vegetables: A comprehensive review
    Indeewarie Hemamali Dissanayake, Wahida Tabassum, Muhammad A. Alsherbiny, Dennis Chang, Chung Guang Li, Deep Jyoti Bhuyan · 2025 · Food Research International
19. Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition
    H. O. Thompson, G. Önning, K. Holmgren, Hanna Sara Strandler, Malin Hultberg · 2020 · Plant Foods for Human Nutrition
20. Lactofermentation of vegetables: An ancient method of preservation matching new trends
    Anne Thierry, Céline Baty-Julien, Laurent Marché, Victoria Chuat, Olivier Picard, Sylvie Lortal, Florence Valence · 2023 · Trends in Food Science & Technology
21. Exploitation of Leuconostoc mesenteroides strains to improve shelf life, rheological, sensory and functional features of prickly pear (Opuntia ficus-indica L.) fruit puree.
    R. Di Cagno, P. Filannino, O. Vincentini, Alessia Lanera, I. Cavoski, M. Gobbetti · 2016 · Food microbiology
22. Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement
    Raffaella Di Cagno, Pasquale Filannino, Ivana Cavoski, Alessia Lanera, Bahaaaldin Mohamed Mamdouh, Marco Gobbetti · 2017 · Journal of Functional Foods
23. Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.)
    Jaesik Yang, Yosep Ji, Hyunjoon Park, Ji‐Eun Lee, So‐Young Park, Soyoung Yeo, Hyun-Kil Shin, Wilhelm Heinrich Holzapfel · 2014 · International Journal of Food Microbiology
24. New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria
    Yasir, Muhammad, Al-Zahrani, Ibrahim A., Bibi, Fehmida, Abd El Ghany, Moataz, Azhar, Esam I. · 2022 · Food Research International
25. Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices
    Xinxing Xu, Dongsheng Luo, Yejun Bao, Xiaojun Liao, Jihong Wu · 2018 · Frontiers in Microbiology
26. Citrus pomace fermentation with autochthonous probiotics improves its nutrient composition and antioxidant activities
    Xi Hu, Jiarui Zeng, Fei Shen, Xuesen Xia, Xiaofei Tian, Zhenqiang Wu · 2022 · LWT
27. Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing
    Мариам Башировна Мурадова, Alena Proskura, Francis Canon, И. А. Александрова, Mathieu Schwartz, Jean‐Marie Heydel, Denis Baranenko, Людмила Надточий, Fabrice Neiers · 2023 · Foods
28. Turning Fruit Juice Into Probiotic Beverages
    Ana Lúcia Fernandes Pereira, Suelí Rodrigues · 2017 · Elsevier eBooks
29. Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions
    Ming Wei, Shaoyang Wang, Pan Gu, Xiaoyu Ouyang, Shuxun Liu, Yiqing Li, Bolin Zhang, Baoqing Zhu · 2018 · Journal of Food Science and Technology
30. Lactic acid bacteria: isolation–characterization approaches and industrial applications
    Haritha Meruvu, Şebnem Harsa · 2022 · Critical Reviews in Food Science and Nutrition
31. Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health
    Olaide Olawunmi Ajibola, Raymond Thomas, Babatunde Femi Bakare · 2023 · Food Science and Human Wellness
32. Fermented Foods for Food Security and Food Sovereignty in the Balkans: A Case Study of the Gorani People of Northeastern Albania
    Cassandra Leah Quave, Andréa Pieroni · 2014 · Journal of Ethnobiology
33. Biogenic amine and fermentation metabolite production assessments of Lactobacillus plantarum isolates for naturally fermented pickles
    Yusuf Alan, Zeynal Topalcengiz, Metin Dığrak · 2018 · LWT
34. Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum
    Han Xie, Pengyan Gao, Zhen‐Ming Lu, Fang‐Zhou Wang, Li‐Juan Chai, Jin‐Song Shi, Huiling Zhang, Yan Geng, Xiaojuan Zhang, Zhenghong Xu · 2023 · Food Bioscience
35. Three week dietary intervention using apricots, pomegranate juice or/and fermented sour sobya and impact on biomarkers of antioxidative activity, oxidative stress and erythrocytic glutathione transferase activity among adults
    Mostafa Gouda, Amr Moustafa, Laila Hussein, Mohamed Hamza · 2015 · Nutrition Journal
36. Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review
    Martyna Natalia Wieczorek, Natalia Drabińska · 2022 · Applied Sciences
37. An innovative method to produce green table olives based on “pied de cuve” technology
    Alessandra Martorana, Antonio Alfonzo, Luca Settanni, Onofrio Corona, Francesco La Croce, Tiziano Caruso, Giancarlo Moschetti, Nicola Francesca · 2015 · Food Microbiology
38. Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review
    Ewa D. Jabłońska-Ryś, Katarzyna Skrzypczak, Aneta Sławińska, Wojciech P. Radzki, Waldemar Gustaw · 2019 · Comprehensive Reviews in Food Science and Food Safety
39. Characterization and in-vitro screening of probiotic potential of novel Weissella confusa strain GCC_19R1 isolated from fermented sour rice
    Soumitra Nath, Monisha Roy, Jibalok Sikidar, Bibhas Deb, Indu Sharma, Anupam Guha · 2021 · Current Research in Biotechnology
40. Fermented Moringa oleifera Decreases Hepatic Adiposity and Ameliorates Glucose Intolerance in High-Fat Diet-Induced Obese Mice
    Hyunchae Joung, Bobae Kim, Hyunjoon Park, Kyuyeon Lee, Hee‐Hoon Kim, Ho-Cheol Sim, Hyun-Jin Do, Chang‐Kee Hyun, Myoung‐Sool Do · 2017 · Journal of Medicinal Food
41. Non-dairy Probiotic Foods: Innovations and Market Trends
    Gargi Dey · 2018 · Springer eBooks
42. Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed
    Hongmei Yin, Yadong Zhong, Shengkun Xia, Jielun Hu, Shaoping Nie, Tao Xiong, Mingyong Xie · 2019 · Food Chemistry
43. Fermented products of India and its implication: A review
    Gitanjali B. Sathe, Surajit Mandal · 2016 · Asian Journal of Dairy and Food Research
44. Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree
    Yan Xue Cai, Ji Hui Wang, Catherine M. McAuley, Mary Ann Augustin, Netsanet Shiferaw Terefe · 2019 · Journal of Functional Foods
45. Dynamic variation in biochemical properties and prebiotic activities of polysaccharides from longan pulp during fermentation process
    Fei Huang, Ruiyue Hong, Ruifen Zhang, Lihong Dong, Yajuan Bai, Lei Liu, Xuchao Jia, Guangjin Wang, Mingwei Zhang · 2019 · International Journal of Biological Macromolecules
46. Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation
    Nicola Francesca, Marcella Barbera, Alessandra Martorana, Filippo Saiano, Raimondo Gaglio, Maria Aponte, Giancarlo Moschetti, Luca Settanni · 2015 · Food Chemistry
47. Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours ( Phaseolus vulgaris L. and P. coccineus ) in northwestern Argentina
    Gabriel Dario Saez, Elvira Maria Hebert, Lucila Saavedra, Gabriela Zárate · 2017 · Food Research International
48. Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS
    José Ángel Salas-Millán, Arantxa Aznar, Encarnación Conesa, Conesa Bueno Andrés, Encarna Aguayo · 2022 · LWT
49. A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects
    Zizhong Tang, Zhiqiao Zhao, Xulong Wu, Wenjie Lin, Yihan Qin, Hui Chen, Yujun Wan, Caixia Zhou, Tongliang Bu, Hong Chen et al. · 2022 · Food Reviews International
50. Screening and characterisation of gamma-aminobutyric acid (GABA) producing lactic acid bacteria isolated from Thai fermented fish (Plaa-som) in Nong Khai and its application in Thai fermented vegetables (Som-pak)
    Varavut Tanamool, Piyorot Hongsachart, Wichai Soemphol · 2019 · Food Science and Technology
51. Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community
    Shuxin Tang, Yuxin Cheng, Ting Wu, Feiting Hu, Siyi Pan, Xiaoyun Xu · 2021 · LWT
52. Establishment Limitation Constrains the Abundance of Lactic Acid Bacteria in the Napa Cabbage Phyllosphere
    Esther R. Miller, Patrick J. Kearns, Brittany A. Niccum, Jonah O’Mara Schwartz, Alexa Ornstein, Benjamin E. Wolfe · 2019 · Applied and Environmental Microbiology
53. Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities
    José Rafael Linares-Morales, Guillermo Eduardo Cuellar-Nevárez, Blanca Estela Rivera-Chavira, Néstor Gutiérrez‐Méndez, Samuel Bernardo Pérez-Vega, Guadalupe Virginia Nevárez‐Moorillón · 2020 · Foods
54. Biotechnological re-cycling of apple by-products: A reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds
    Ali Zein Alabiden Tlais, Alessio Da Ros, Pasquale Filannino, Olimpia Vincentini, Marco Gobbetti, Raffaella Di Cagno · 2020 · Food Chemistry
55. Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms
    Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, Elena Bartkienė, João Miguel Rocha, Fatih Özoğul · 2023 · Fermentation
56. Dynamic and Assembly of Epiphyte and Endophyte Lactic Acid Bacteria During the Life Cycle of Origanum vulgare L.
    Erica Pontonio, Raffaella Di Cagno, Waed Tarraf, Pasquale Filannino, Giuseppe De Mastro, Marco Gobbetti · 2018 · Frontiers in Microbiology
57. Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties
    Francesco Caponio, Graziana Difonzo, Maria Piera Calasso, Lucrezia Cosmai, Maria De Angelis · 2018 · Food Research International
58. Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion
    Fernando Gabriel Martínez, María E. Cuencas Barrientos, Fernanda Mozzi, Micaela Pescuma · 2019 · Food Research International
59. In Vitro Evaluation of Probiotic Potential of Lactic Acid Bacteria Isolated from Yunnan De’ang Pickled Tea
    Zhenhui Cao, Hongbin Pan, Shijun Li, Chongying Shi, Sifan Wang, Fuyi Wang, Pengfei Ye, Junjing Jia, Changrong Ge, Qiuye Lin et al. · 2018 · Probiotics and Antimicrobial Proteins
60. Sauerkraut
    Elena Peñas, Cristina Martínez‐Villaluenga, Juana Frı́as · 2016 · Elsevier eBooks
61. Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae
    C. Gerardi, Mariana Tristezza, Luca Giordano, Patrizia Rampino, Carla Perrotta, Federico Baruzzi, Vittorio Capozzi, Giovanni Mita, Francesco Grieco · 2019 · Food Microbiology
62. Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry juice
    Kunhua Wang, Qi Jing, Yu Jin, Feng Li, Jun Wang, Huaide Xu · 2022 · Food Bioscience
63. Synbiotic Effects of Fermented Rice on Human Health and Wellness: A Natural Beverage That Boosts Immunity
    Shivkanya Fuloria, Jyoti Mehta, Manash Pratim Talukdar, Mahendran Sekar, Siew Hua Gan, Vetriselvan Subramaniyan, Nur Najihah Izzati Mat Rani, Mohammed Yasmin Begum, Kumarappan Chidambaram, Rusli Bin Nordin et al. · 2022 · Frontiers in Microbiology
64. The Monitoring, Via an In vitro Digestion System, of the Bioactive Content of Vegetable Juice Fermented with Saccharomyces cerevisiae and Saccharomyces boulardii
    Nurcan Degirmencioğlu, Ozan Gürbüz, Yasemin Şahan · 2016 · Journal of Food Processing and Preservation
65. Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches
    Pasquale Filannino, Raffaella Di Cagno, Carmine Crecchio, Caterina De Virgilio, Maria De Angelis, Marco Gobbetti · 2016 · Scientific Reports
66. Isolation of virulent phages infecting dominant mesophilic aerobic bacteria in cucumber pickle fermentation
    Xiangfeng Zheng, Zhen-quan Yang, Hui Zhang, Wen-Xi Jin, Cui-Wen Xu, Lu Gao, Shengqi Rao, Xinan Jiao · 2019 · Food Microbiology
67. Presence of toxic microbial metabolites in table olives
    Eduardo Medina, Francisco Noé Arroyo‐López · 2015 · Frontiers in Microbiology
68. Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing
    Eugenia Jiménez, Alba Yépez, Alba Pérez‐Cataluña, Elena Ramos Vásquez, Doris Zúñiga-Dávila, Graciela Margarita Vignolo, Rosa Aznar · 2017 · LWT
69. Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria
    Michela Verni, Changyin Wang, Marco Montemurro, Maria De Angelis, Kati Katina, Carlo Giuseppe Rizzello, Rossana Coda · 2017 · Frontiers in Microbiology
70. Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges
    Tatiana Colombo Pimentel, Louise Iara Gomes de Oliveira, Elvira de Lourdes Chaves Macêdo, Giselle Nobre Costa, Disney Ribeiro Dias, Rosane Freitas Schwan, Marciane Magnani · 2021 · Trends in Food Science & Technology
71. Food Fermentation
    Netsanet Shiferaw Terefe · 2016 · Elsevier eBooks
72. Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation
    Ewa D. Jabłońska-Ryś, Aneta Sławińska, Katarzyna Skrzypczak, Karolina Goral · 2022 · Foods
73. Microbial community and volatile metabolites related to the fermentation degree of salted fermented chili peppers
    Sijia Peng, Jiayue Xu, Jinge Xu, Jinfeng Wang, Yan Zhang, Xiaojun Liao, Liang Zhao · 2023 · LWT
74. Sea Fennel (Crithmum maritimum L.) as an Emerging Crop for the Manufacturing of Innovative Foods and Nutraceuticals
    Maryem Kraouia, Ancuta Nartea, Antonietta Maoloni, Andrea Osimani, Cristiana Garofalo, Benedetta Fanesi, Lama Ismaiel, Lucia Aquilanti, Deborah Pacetti · 2023 · Molecules
75. Effect of Lactiplantibacillus plantarum fermentation on the physicochemical, antioxidant activity and immunomodulatory ability of polysaccharides from Lvjian okra
    Xingjie Wang, Kaidi Hu, Yuan Chen, Jinghui Lai, Mengmei Zhang, Jianlong Li, Qin Li, Ning Zhao, Shuliang Liu · 2023 · International Journal of Biological Macromolecules
76. Lactococcus lactis Metabolism and Gene Expression during Growth on Plant Tissues
    Benjamin L. Golomb, Maria L. Marco · 2014 · Journal of Bacteriology
77. Microbial communities of a variety of 75 homemade fermented vegetables
    Anne Thierry, Marie‐Noëlle Madec, Victoria Chuat, Anne-Sophie Bage, Olivier Picard, Cécile Grondin, Olivier Rué, Mahendra Mariadassou, Laurent Marché, Florence Valence · 2023 · Frontiers in Microbiology
78. The cadmium binding characteristics of a lactic acid bacterium in aqueous solutions and its application for removal of cadmium from fruit and vegetable juices
    Qixiao Zhai, Fengwei Tian, Gang Wang, Jianxin Zhao, Xiaoming Liu, Kathryn L. Cross, Hao Zhang, Arjan Narbad, Wei Chen · 2016 · RSC Advances
79. Metabolic and Lipidomic Profiling of Vegetable Juices Fermented with Various Probiotics
    Hyuk-Jin Chung, Hwanhui Lee, Guknam Na, Heechul Jung, Dong‐Gun Kim, Sangick Shin, Seong-Eun Jung, Il-Dong Choi, Jae Hwan Lee, Jae-Hun Sim et al. · 2020 · Biomolecules
80. Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8 °C
    Belal Jamal Muhialdin, Hana Kadum, Anis Shobirin Meor Hussin · 2020 · Food Control
81. Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice
    Julia Szutowska, Daniela Gwiazdowska · 2020 · Archives of Microbiology
82. Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.
    Chiara Misci, Eren Taskin, Margherita Dall’Asta, Maria Chiara Fontanella, Francesca Bandini, Samuel Imathiu, Daniel N. Sila, Terenzio Bertuzzi, Pier Sandro Cocconcelli, Edoardo Puglisi · 2021 · Food Microbiology
83. Fermented Foods: Fermented Vegetables and Other Products
    Raffaella Di Cagno, Pasquale Filannino, Marco Gobbetti · 2015 · Elsevier eBooks
84. Dynamic evolution of flavor substances and bacterial communities during fermentation of leaf mustard (Brassica juncea var. multiceps) and their correlation
    Yangyang Yu, Yujuan Xu, Lu Li, Yuanshan Yu, Zhenlin Xu · 2022 · LWT
85. Lactic Acid Fermentation of Vegetables and Fruits
    Didier Montēt, Ramesh Chandra Ray, Nadine Zakhia-Rozis · 2014 · CRC Press eBooks
86. Lactic acid bacteria bioprotection applied to the malting process. Part I: Strain characterization and identification of antifungal compounds
    Pedro M. Oliveira, Brid Brosnan, Ambrose Furey, Aidan Coffey, Emanuele Zannini, Elke K. Arendt · 2014 · Food Control
87. Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food
    Ji‐Hye Jung, Su‐Ji Kim, Jae Yong Lee, So‐Ra Yoon, Su‐Yeon You, Sung Hyun Kim · 2019 · Food Science & Nutrition
88. Polysaccharides from fermented Asparagus officinalis with Lactobacillus plantarum NCU116 alleviated liver injury via modulation of glutathione homeostasis, bile acid metabolism, and SCFA production
    Zhihong Zhang, Songtao Fan, Danfei Huang, Tao Xiong, Shaoping Nie, Mingyong Xie · 2020 · Food & Function
89. Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria
    Martha Waithera Kuria, Joseph Wafula Matofari, John Masani Nduko · 2021 · Journal of Agriculture and Food Research
90. Polyol production during heterofermentative growth of the plant isolate Lactobacillus florum 2F
    Charlotte Tyler, Lauren M. Kopit, C. Doyle, Annabelle O. Yu, Jeroen Hugenholtz, Maria L. Marco · 2016 · Journal of Applied Microbiology
91. Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Vegetable Starters
    Gabriel Dario Saez, Leandro Flomenbaum, Gabriela Zárate · 2018 · Food Technology and Biotechnology
92. Preservation of fruit and vegetable discards with sodium metabisulfite
    Farhad Ahmadi, Y.H. Lee, W.H. Lee, Young Kyoon Oh, K.K. Park, Wan Sup Kwak · 2018 · Journal of Environmental Management
93. A Vegetable Fermentation Facility Hosts Distinct Microbiomes Reflecting the Production Environment
    Jonah E. Einson, Asha Rani, Xiaomeng You, Allison A. Rodriguez, Clifton L. Randell, Tammy J. Barnaba, Mark K. Mammel, Michael L. Kotewicz, Christopher A. Elkins, David A. Sela · 2018 · Applied and Environmental Microbiology
94. 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
95. Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice
    Yaran Liu, Pan Gu, Oskar A. Laaksonen, Bo Wei, Yuxuan Zhu, Bolin Zhang, Baoqing Zhu, Hehe Li · 2021 · Journal of Food Composition and Analysis
96. Fermented Nut‐Based Vegan Food: Characterization of a Home made Product and Scale‐Up to an Industrial Pilot‐Scale Production
    Giulia Tabanelli, Federica Pasini, Ylenia Riciputi, Lucia Vannini, Giorgia Gozzi, Federica Balestra, María Fiorenza Caboni, Fausto Gardini, Chiara Montanari · 2018 · Journal of Food Science
97. Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture
    Krittanon Jampaphaeng, Ilario Ferrocino, Manuela Giordano, Kalliopi Rantsiou, Suppasil Maneerat, Luca Cocolin · 2018 · Food Microbiology
98. Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice
    Jia Rui Liang, Deng Hong, Ching Yuan Hu, Peng Tao Zhao, Yonghong Meng · 2022 · Frontiers in Nutrition
99. Interaction between plants and epiphytic lactic acid bacteria that affect plant silage fermentation
    Lijuan Chen, Yili Wang, Xi Li, Jennifer W. MacAdam, Yunhua Zhang · 2023 · Frontiers in Microbiology
100. Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes
     Silvana L. Carrizo, Cecilia E. Montes de, Elvira Maria Hebert, Lucila Saavedra, Graciela Margarita Vignolo, Jean Guy LeBlanc, G. Rollán · 2017 · Microbial Physiology