Relevant bibliographies by topics / Fermented food

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Academic literature on the topic 'Fermented food'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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Journal articles on the topic "Fermented food"

Nout, M. J. R. "Fermented foods and food safety." Food Research International 27, no. 3 (1994): 291–98. http://dx.doi.org/10.1016/0963-9969(94)90097-3.

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Castellone, Vincenzo, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, and Benedetta Bottari. "Eating Fermented: Health Benefits of LAB-Fermented Foods." Foods 10, no. 11 (2021): 2639. http://dx.doi.org/10.3390/foods10112639.

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Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.

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Lan, Yanbin. "Microbial Fermentation and Its Application in Fermented Foods." International Journal of Public Health and Medical Research 3, no. 3 (2025): 40–45. https://doi.org/10.62051/ijphmr.v3n3.05.

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Fermented food is an important component of people's daily diet. The rich microbial community in fermented foods and the various biochemical reactions generated during the food fermentation process played an important role in enriching the production and processing technology of fermented foods, enhancing nutritional value, improving sensory quality, and forming unique flavors. This article provided a review of microbial fermentation and its application in fermented foods, aiming to provide theoretical basis for better leveraging the role of microbial fermentation technology in fermented foods

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Wu, Qian, Luming Li, Peng Xiang, et al. "Phages in Fermented Foods: Interactions and Applications." Fermentation 9, no. 3 (2023): 201. http://dx.doi.org/10.3390/fermentation9030201.

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Phage ecology has attracted increasing attention in recent years. Fermented foods have rich and diverse microbial communities, which are not only the creators of the unique flavors in food, but also good hosts for bacteriophages. However, at present, much is known about the bacterial and fungal communities and their functions in fermented foods, but little is known about the bacteriophages that inhabit the bacteria. This article reviews recent findings on phage diversity in fermented foods, highlighting how these organisms influence and relate to the dynamics of microbial communities in fermen

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Leeuwendaal, Natasha K., Catherine Stanton, Paul W. O’Toole, and Tom P. Beresford. "Fermented Foods, Health and the Gut Microbiome." Nutrients 14, no. 7 (2022): 1527. http://dx.doi.org/10.3390/nu14071527.

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Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that can positively affect human health has consolidated this interest. Each fermented food typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms from fermented foods may survive to interact with the gut microbiome, which can now be resolved at the species an

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Kurian, Christine, Anandi Mathur, and KuppusamyAlagesan Paari. "Review on Dietary Factors in Fermented Foods and their Efficacy in Disease Management." Current Nutrition & Food Science 18, no. 2 (2022): 144–65. http://dx.doi.org/10.2174/1573401318666220118144750.

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Abstract: The process of preservation of various food sources, over time, gave rise to fermented foods. Traditionally, each ethnic group has its distinct fermented food(s) incorporated into their diet, both as culinary enjoyment and nutrition. Fermentation increases nutrient availability and enhances the texture and flavor of the original food. The benefits of fermented food consumption and potential probiotic intake are discussed in this review. The review describes mechanism(s) of action of bioactive components from fermented foods on the human system, their role in health management, and an

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Jane, Tasnuva Nusrat, Nafisa Tabassum, and Mrityunjoy Acharjee. "Study on the existence of food born microflora and their drug resistant profile isolated from some fermented and non-fermented foods commonly available in Bangladesh." Stamford Journal of Microbiology 8, no. 1 (2019): 19–23. http://dx.doi.org/10.3329/sjm.v8i1.42433.

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Present study depicted a complete microbiological profile of some popular fermented and non-fermented foods available in different food shops and restaurants in Dhaka city, Bangladesh. Furthermore, All the isolated strain were prepared to determine their survivability against some common synthetic drug through Kirby Bouer method. Total 60 samples of 20 categories (10 fermented and 10 non-fermented) unveiled the contaminating microbial flora up to 107 cfu/g including total viable bacteria and fungi in case of non-fermented food while the contamination rate was extremely low up to 105cfu/g in fe

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Pakwan, Chonthicha, Thararat Chitov, Panuwan Chantawannakul, Manop Manasam, Sakunnee Bovonsombut, and Terd Disayathanoowat. "Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties." PLOS ONE 15, no. 11 (2020): e0242560. http://dx.doi.org/10.1371/journal.pone.0242560.

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Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees).

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Litwin, Nicole, Bryn Taylor, Franck Lejzerowicz, et al. "Consumption of Fermented Plant Foods Is Associated with Systematic Differences in the Human Gut Microbiome and Metabolome." Current Developments in Nutrition 4, Supplement_2 (2020): 1573. http://dx.doi.org/10.1093/cdn/nzaa062_030.

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Abstract Objectives Fermented foods have gained much attention due to their proposed gut health benefits from recent clinical trials. However, very few studies have explored the effects of fermented foods, especially of plant origin, on gut microbiota composition and functional capacity in large human cohorts. Thus, the objective of this study was to assess whether self-reported fermented plant food consumption is associated with compositional or functional microbiome changes in a subset of individuals in the American Gut Project (AGP) cohort. Methods Using a multi-omics approach (e.g., 16S rR

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Sivamaruthi, Bhagavathi, Periyanaina Kesika, and Chaiyavat Chaiyasut. "Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review." Scientia Pharmaceutica 86, no. 3 (2018): 37. http://dx.doi.org/10.3390/scipharm86030037.

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Fermented foods are known for several health benefits, and they are generally used among the Asian people. Microorganisms involved in the fermentation process are most responsible for the final quality of the food. Traditional fermented (spontaneous fermentation) foods are a versatile source of bioactive molecules and bioactive microbes. Several reports are available regarding the isolation and characterization of potent strains from traditional fermented foods. A collection of information for easy literature analysis of bioactive microbes derived from Thai fermented food is not yet available.

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Dissertations / Theses on the topic "Fermented food"

Obinna-Echem, Patience Chisa. "Development of a Nigerian fermented maize food 'Akamu' as a functional food." Thesis, University of Plymouth, 2014. http://hdl.handle.net/10026.1/2983.

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Akamu is a lactic acid bacteria fermented cereal-based food that complements infant diets in most African countries. Uncontrolled fermentation increases the variability in quality and safety of akamu. This study was aimed at the controlled fermentation of akamu with selected lactic acid bacteria (LAB), investigation of the probiotic potential of the LAB and the effect of variation in production method on the product quality and sensory properties. PCR-DGGE analysis of traditional akamu samples revealed LAB community dominated by Lactobacillus fermentum, L. plantarum, L. delbrueckii subsp. bulg

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Robinson, R. K. (Richard Kenneth). "Studies of traditional cheese and fermented milks." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52465.

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Dissertation 'consists of a selection of 71 publications produced over the period 1975-2001, which were drawn from the more complete list of 198 original research papers, review articles and books published over the same period' -- declaration. Thesis (PhD Food Sc )--Stellenbosch University, 2001. ENGLISH ABSTRACT: One of the curious facts about the food industry is that many of the processes in use today were being practised, in some form or other, by the Roman legions as they marched across Europe and beyond. Certainly they were familiar with the basic techniques of fermentation, a

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Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det

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Kateu, Kepher Kuchana, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and Centre for Advanced Food Research. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." THESIS_FST_CAFR_Kateu_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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Oro, Lucia. "Role of yeast bioactive compounds in food and fermented beverages." Doctoral thesis, Università Politecnica delle Marche, 2014. http://hdl.handle.net/11566/242761.

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Negli ultimi anni le molecole bioattive con attività antimicrobica come tossine killer, batteriocine e agenti antifungini sono state impiegate per ridurre o inibire la crescita e lo sviluppo di funghi, lieviti e batteri indesiderati in alternativa o in combinazione con i composti sintetici antimicrobici negli alimenti e nelle bevande fermentate. La presente ricerca riguarda il ruolo e la caratterizzazione di molecole bioattive prodotte da lieviti appartenenti alle specie Metschnikowia pulcherrima, Tetrapisispora phaffii, Kluyveromyces wickerhamii, Wickerhamomyces anomalus. Dopo la caratt

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Arkoudelos, John S. "Microbial associations of Greek meat, with special emphasis on fermented sausages." Thesis, University of Bath, 1992. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332314.

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Shayo, Nicholas B. "Studies on the preservation of mbege an indigenous fermented beverage in Tanzania." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.333427.

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Lo, Ying-Chu. "Evolution of Penicillium fungi : Adaptation and Degeneration in Fermented Food Environments." Thesis, Université Paris-Saclay (ComUE), 2019. http://www.theses.fr/2019SACLS127.

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La domestication est un modèle idéal pour étudier les processus évolutifs car elle implique des événements d'adaptation récents avec une sélection forte. Les champignons sont de bons organismes modèles pour étudier la domestication et plus généralement l’adaptation, grâce à leurs petits génomes et leur facilité de manipulation. Ils sont utilisés depuis longtemps pour la transformation alimentaire, par exemple P. camemberti et P. roqueforti pour la fabrication du fromage, et la levure Saccharomyces pour la fermentation du vin et de la bière. Chez ces champignons, des caractéristiques bénéfiques

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Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, obushera /." View thesis, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040916.152810/index.html.

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Thesis (M.Sc.)(Hons)--University of Western Sydney, Hawkesbury,1998. "Thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science (Honours) in Food Science." Includes bibliographical references.

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Shirako, Saki. "Structure and biological activities of hydrophobic short chain pyroglutamyl peptides in fermented foods and food protein hydrolysates." Kyoto University, 2020. http://hdl.handle.net/2433/253335.

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Kyoto University (京都大学) 0048 新制・課程博士 博士(農学) 甲第22499号 農博第2403号 新制||農||1077(附属図書館) 学位論文||R2||N5279(農学部図書室) 京都大学大学院農学研究科応用生物科学専攻 (主査)教授佐藤健司, 教授菅原達也, 准教授豊原治彦 学位規則第4条第1項該当

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Books on the topic "Fermented food"

R, Reddy N., Pierson Merle D, and Salunkhe D. K, eds. Legume-based fermented foods. CRC Press, 1986.

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1918-, Steinkraus Keith H., ed. Industrialization of indigenous fermented foods. M. Dekker, 1989.

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1918-, Steinkraus Keith H., ed. Industrialization of indigenous fermented foods. 2nd ed. Marcel Dekker, 2004.

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B, Wood Brian J., ed. Microbiology of fermented foods. 2nd ed. Blackie Academic & Professional, 1998.

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F, Haard N., ed. Fermented cereals: A global perspective. Food and Agriculture Organization of the United Nations, 1999.

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B, Wood Brian J., ed. Microbiology of fermented foods. Elsevier Applied Science, 1985.

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Tamang, Jyoti Prakash. Himalayan fermented foods: Microbiology, nutrition, and ethnic values. Taylor & Francis, 2010.

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Elhadi Sulieman, Abdel Moneim, and Abdalbasit Adam Mariod, eds. African Fermented Food Products- New Trends. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-82902-5.

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Prakash, Tamang Jyoti, and Kailasapathy Kasipathy, eds. Fermented foods and beverages of the world. Taylor & Francis, 2010.

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R, Farnworth Edward, ed. Handbook of fermented functional foods. 2nd ed. CRC Press, 2008.

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Book chapters on the topic "Fermented food"

Alais, C., and G. Linden. "Fermented drinks." In Food Biochemistry. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2119-8_12.

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Breidt, Fred, Roger F. McFeeters, Ilenys Perez-Diaz, and Cherl-Ho Lee. "Fermented Vegetables." In Food Microbiology. ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch33.

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Gänzle, Michael. "Fermented Foods." In Food Microbiology. ASM Press, 2019. http://dx.doi.org/10.1128/9781555819972.ch33.

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Varzakas, Theodoros, George Zakynthinos, Charalampos Proestos, and Magdalena Radwanska. "Fermented Vegetables." In Food Engineering Series. Springer US, 2017. http://dx.doi.org/10.1007/978-1-4939-7018-6_15.

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Chandan, R. C. "Dairy - Fermented Products." In Food Processing. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118846315.ch18.

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Johnson, Mark E., and James L. Steele. "Fermented Dairy Products." In Food Microbiology. ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch32.

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Hey, Maya. "Fermented Food Ethics." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2018. http://dx.doi.org/10.1007/978-94-007-6167-4_614-1.

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Hey, Maya. "Fermented Food Ethics." In Encyclopedia of Food and Agricultural Ethics. Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_614.

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Toldrá, Fidel. "Biochemistry of Fermented Meat." In Food Biochemistry and Food Processing. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch18.

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Weingarten, Susan. "Fermented Foods." In Ancient Jewish Food in Its Geographical and Cultural Contexts. Routledge, 2025. https://doi.org/10.4324/9781003176701-5.

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Conference papers on the topic "Fermented food"

Dabija, Adriana, Ancuta Chetrariu, and Elena Huber. "RESEARCH ON DEVELOPMENT NOVEL FERMENTED BEVERAGES FROM SWEET WHEY." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.14.

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Whey is a significant environmental contaminant since its waste load is estimated to be 100�175 times more than that of an equivalent volume of household wastewater. It is estimated that around half of the whey produced is used for human or animal use, and the other half is released into the environment as waste water, which adds to pollution. Thus, in accordance with the guidelines established by the EU Green Deal Program, its valorisation through the development of health-promoting products is an important step for the environment and the food sector. Numerous whey-based beverages are mentio

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Hoa, Nguyen Le Hien, and Thi Dong Phuong Nguyen. "Investigation Of Antibiotic Resistance Characteristics of Lactobacillus Species Isolated From Meat-Fermented Food." In 2024 9th International Conference on Applying New Technology in Green Buildings (ATiGB). IEEE, 2024. http://dx.doi.org/10.1109/atigb63471.2024.10717816.

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Popa, Oana, and Ovidiu Tita. "EVALUATION OF THE PROPERTIES OF YOGURT ENRICHED WITH CRUDE POLYSACCHARIDES OBTAINED FROM DIFFERENT MUSHROOMS." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.10.

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With the development of food production technologies, the consumers attention has turned to products with specific nutritional and health-promoting properties. For this necessity, today's manufacturers have turned their attention to fortified foods, and a raw material that is found in great diversity and that can be used to enrich food is represented by mushrooms. The purpose of this study consists in determining how the addition of different concentrations of crued polysaccharides extracted from mushrooms and added to milk to obtain new varieties of yogurts can influence its quality. The two

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Lonika, Charistika, Dono Indarto, and Amelya Augusthina Ayusari. "Roseoside from Lemon Fruits (Citrus limon) as a Potential Inhibitor of Cluster of Differentiation 36 for Obesity Treatment." In 8th International Conference on Advanced Material for Better Future. Trans Tech Publications Ltd, 2025. https://doi.org/10.4028/p-vo3mlu.

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Obesity is a global health problem that prevalence has increased in the last decade. Triglycerides are the main fat component in daily food intake, which can be absorbed directly into the enterocytes through Cluster of Differentiation (CD) 36 transporter protein. Glucagon-like peptide 1 receptor agonist (semaglutide) has recently been approved for obesity treatment, but this medicine has some side effects in the gastrointestinal tract. Administration of Lactobacillus-fermented lemon juice reduced serum triglyceride levels and body weight (BW) of obese rats but it is not related to the action o

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Borthakur, Debashree, Ranbir Chowdhury, and Bipin Kumar Sharma. "Characterization and Statistical Analysis of Beer Produced by Bacterial Strains Isolated from Traditional Fermented Foods of Northeast India." In 2025 IEEE 14th International Conference on Communication Systems and Network Technologies (CSNT). IEEE, 2025. https://doi.org/10.1109/csnt64827.2025.10967867.

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Jansone, Liene, and Solvita Kampuse. "Comparison of chemical composition of fresh and fermented cabbage juice." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.028.

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Jansone, Liene, Solvita Kampuse, Zanda Kruma, and Ivo Lidums. "Evaluation of physical and chemical composition of concentrated fermented cabbage juice." In Research for Rural Development 2021 : annual 27th International scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2021. http://dx.doi.org/10.22616/rrd.27.2021.012.

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Fermented products have gained worldwide popularity for their nutritional and health aspects. Many studies have been done on this topic, including fermented cabbage (sauerkraut). Yet little or no studies are done on evaluation of fermented cabbage juice which is considered as by-product of sauerkraut production, still rich in bioactive compounds. In order to reduce food waste, sustainable solutions are being searched for to preserve valuable fermented cabbage juice. The aim of this study was to evaluate chemical and physical composition of concentrated fermented cabbage juice and their changes

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B.C., Meskhi, Mozgovoy A.V., Rudoy D.V., Olshevskaya A.V., Saakian S.R., and Maltseva T.A. "REVIEW AND ANALYSIS OF NEW FOOD TYPES." In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.97-102.

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The article presents an overview of the main foods of the new generation: synthesized foods, genetically modified foods; functional foods; vegetable products (vegetarian); fermented foods; dietary foods. The characteristic of each type is given, the prospects of their use are described.

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Dissanayake, M., M. Jayasinghe, and P. Abeysundara. "Development of a Fermented Coconut-based Dessert as a Fine Alternative to Dairy-based Yoghurts." In 5th International Conference on Agriculture, Food Security and Food Safety. iConferences (Pvt) Ltd, 2025. https://doi.org/10.32789/agrofood.2024.4105.

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Abstract: This study aimed at developing a fermented dessert prepared entirely using coconut milk, especially for non-dairy consumers including vegans. The development was done in 2 sensory evaluation stages, selecting the best plant gum composite out of Xanthan: CMC and guar gum: CMC composites, selecting the optimum sweetening capacity for the formulation out of 10%, 15%, and 20% at a 5:1 sugar: stevia ratio. The sweetness was enhanced, using stevia with cane sugar, keeping the moderate sugar level indication unchanged. The formulation accepted from the sensory evaluation stages was taken fo

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Staniszewski, Adam, and Monika Kordowska-Wiater. "Fermented food as source of yeasts with probiotic potential." In 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT. Publishing House of The University of Life Sciences in Lublin, 2022. http://dx.doi.org/10.24326/icdsupl1.t033.

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Reports on the topic "Fermented food"

Muller, Wayne S., Alfred L. Allen, Anthony Sikes, Ken Racicot, and Andy Senecal. Development of Fermented Taro as a Food Preservative Ingredient in Intermediate Moisture Products. Defense Technical Information Center, 2005. http://dx.doi.org/10.21236/ada439715.

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Muller, Wayne S., Alfred L. Allen, Anthony Silkes, and Andy Senecal. The Antibacterial Potential of Fermented Taro and Its Development as a Food Preservative. Defense Technical Information Center, 2002. http://dx.doi.org/10.21236/ada403714.

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Akyol, Vahit, Akif Kundakçi, and Bülent Ergönül. Biogenic Amine Contents of Tarhana Powder and Chips (a Cereal Based Fermented Food). "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2018. http://dx.doi.org/10.7546/crabs.2018.12.07.

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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resu

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Dale, M., S. Havlik, W. Lee, D. Lineback, C. Park, and M. Okos. The production of chemicals from food processing wastes using a novel fermenter separator. Office of Scientific and Technical Information (OSTI), 1990. http://dx.doi.org/10.2172/6926579.

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Dale, M. C., K. V. Venkatesh, Hojoon Choi, et al. The production of fuels and chemicals from food processing wastes using a novel fermenter separator. Office of Scientific and Technical Information (OSTI), 1991. http://dx.doi.org/10.2172/5105671.

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Dale, M. C., K. V. Venkatesh, H. Choi, et al. The production of chemicals from food processing wastes using a novel fermenter separator. Annual progress report, January 1993--March 1994. Office of Scientific and Technical Information (OSTI), 1994. http://dx.doi.org/10.2172/10156288.

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Yang, Peidong, Rong Cai, Ji Min Kim, Stefano Cestellos-Blanco, and Jianbo Jin. Microbes 2.0: Engineering Microbes with Nanomaterials. AsiaChem Magazine, 2020. http://dx.doi.org/10.51167/acm00009.

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While you are enjoying bread and wine, have you ever wondered what creates such fascinating foods? Bakers? Brewers? Humans have teamed with microorganisms for thousands of years. Baker’s yeast causes bread to rise; brewer’s yeast ferments sugar into alcohol to make wine and beers. All those fascinating processes and endless flavors are created by microbes.

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Dale, M. C., K. V. Venkatesh, Hojoon Choi, et al. The production of fuels and chemicals from food processing wastes using a novel fermenter separator. Annual progress report, January 1991--December 1991. Office of Scientific and Technical Information (OSTI), 1991. http://dx.doi.org/10.2172/10156274.

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Dale, M. C., C. H. Park, W. Lee, et al. The production of chemicals from food processing wastes using a novel fermenter separator: Fourth quarterly progress report, June 1--August 31, 1988. Office of Scientific and Technical Information (OSTI), 1988. http://dx.doi.org/10.2172/6371352.

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