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Journal articles on the topic 'Traditionally fermented foods'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

Negrete-Romero, Berenice, Claudia Valencia-Olivares, Gloria Andrea Baños-Dossetti, Beatriz Pérez-Armendáriz, and Gabriel Abraham Cardoso-Ugarte. "Nutritional Contributions and Health Associations of Traditional Fermented Foods." Fermentation 7, no. 4 (2021): 289. http://dx.doi.org/10.3390/fermentation7040289.

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The growing interest in the consumption and study of traditionally fermented food worldwide has led to the development of numerous scientific investigations that have focused on analyzing the microbial and nutritional composition and the health effects derived from the consumption of these foods. Traditionally fermented foods and beverages are a significant source of nutrients, including proteins, essential fatty acids, soluble fiber, minerals, vitamins, and some essential amino acids. Additionally, fermented foods have been considered functional due to their prebiotic content, and the presenc

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Soni, Surabhi, and Gargi Dey. "Perspectives on global fermented foods." British Food Journal 116, no. 11 (2014): 1767–87. http://dx.doi.org/10.1108/bfj-01-2014-0032.

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Purpose – The purpose of this paper is to outline the present status of various fermented foods and beverages across the globe and reviews on the microbiology and therapeutic effects of fermented foods. Design/methodology/approach – Fermented foods play an important socio-economic role in developing countries as well as making a major contribution to the nutrition requirements of natural populations. These foods have attracted attention all over the world as foods that might promote longevity. The approach is based on observations of online research with respect to fermented foods and their or

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Pan-utai, Wanida, Sarn Settachaimongkon, Orawan La-ongkham, et al. "Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food." Foods 13, no. 17 (2024): 2848. http://dx.doi.org/10.3390/foods13172848.

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Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical, nutritional, and functional attributes of the products. All the traditionally fermented Thai vegetable samples collected showed physicochemical properties associated with the fermentation process, contributing to the nutritional and functional quality of the final products. Achieving consistent research results is challenging due to the intricate

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Shrestha, Ashok Kumar, Nawa Raj Dahal, and Vedaste Ndungutse. "Bacillus Fermentation of Soybean: A Review." Journal of Food Science and Technology Nepal 6 (June 27, 2013): 1–9. http://dx.doi.org/10.3126/jfstn.v6i0.8252.

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Soybeans in its natural form have a little direct use as a food due to its poor digestibility as well as beany taste and flavour. Fermentation; however, can improve the eating and nutritional qualities of soybeans. Fermented soybean foods have been an intricate part of oriental diet for a long time. Bacillus subtilis dominated traditionally fermented soyfoods have typical taste, texture and aroma which is popular in Asian and African countries. B. subtilis fermentation of soaked and cooked soybeans brings many physico-chemicals and sensory changes that make it highly digestible and nutritious.

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Carboni, Angela D., Gonçalo N. Martins, Andrea Gómez-Zavaglia, and Paula C. Castilho. "Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America." Fermentation 9, no. 4 (2023): 315. http://dx.doi.org/10.3390/fermentation9040315.

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Traditional fermented foods are inherent to the human diet and represent an important part of the culture of each country. The fermentation process has been traditionally used as a method of food preservation. It allows modifying the technological, sensory, and nutritional attributes of raw ingredients. Latin America has a vast history with these products, but they are not always known worldwide. One of the most used microorganisms in fermented foods is lactic acid bacteria. This review aims to provide insight into the main attributes, benefits, and nutritional characteristics of traditional f

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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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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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de Jong, Maarten, Anna Y. Alekseeva, Kulwa F. Miraji, Sydney Phiri, Anita R. Linnemann, and Sijmen E. Schoustra. "Environmental Selection Shapes Bacterial Community Composition in Traditionally Fermented Maize-Based Foods from Benin, Tanzania and Zambia." Microorganisms 10, no. 7 (2022): 1354. http://dx.doi.org/10.3390/microorganisms10071354.

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Natural (microbial) communities are complex ecosystems with many interactions and cross-dependencies. Among other factors, selection pressures from the environment are thought to drive the composition and functionality of microbial communities. Fermented foods, when processed using non-industrial methods, harbor such natural microbial communities. In non-alcoholic fermented foods the fermenting microbiota is commonly dominated by 4–10 species of bacteria, which make them suitable model systems to study ecosystem assembly and functioning. In this study, we assess the influence of the environmen

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Jung, Su-Jin, Soo-Wan Chae, and Dong-Hwa Shin. "Fermented Foods of Korea and Their Functionalities." Fermentation 8, no. 11 (2022): 645. http://dx.doi.org/10.3390/fermentation8110645.

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Fermented foods are loved and enjoyed worldwide and are part of a tradition in several regions of the world. Koreans have traditionally had a healthy diet since people in this region have followed a fermented-foods diet for at least 5000 years. Fermented-product footprints are evolving beyond boundaries and taking the lead in the world of food. Fermented foods, such as jang (fermented soybean products), kimchi (fermented vegetables), jeotgal (fermented fish), and vinegar (liquor with grain and fruit fermentation), are prominent fermented foods in the Korean culture. These four major fermented

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Abdul Gafoor, Abdul Gufran, Dr Deepak Bornare, and Dr Swapnil Jaiswal. "“Enhancing Idli Pre-Mix: Incorporation of Black Cumin Seeds (Nigella sativa) for Improved Nutritional and Functional Properties”." International Journal of Pharmaceutical Research and Applications 09, no. 06 (2024): 42–54. https://doi.org/10.35629/4494-09064254.

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Fermented foods and beverages have been integral to human diets for centuries, produced either spontaneously or with the addition of starter cultures. This process Beverages local raw materials from plants or animals, transforming them through the activity of microorganisms. These microorganisms enhance the nutritional and biochemical properties of the raw materials, improving taste, texture, and aroma. The methods of producing and consuming fermented foods vary across different cultures and ethnic groups. Despite their numerous health benefits, the consumption of fermented foods globally is d

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CHAUDHARY, ANITA, D. K. SHARMA, and ANJU ARORA. "Prospects of Indian traditional fermented food as functional foods." Indian Journal of Agricultural Sciences 88, no. 10 (2018): 1496–501. http://dx.doi.org/10.56093/ijas.v88i10.83956.

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The burgeoning population of the developing countries, climate change and shrinking resources are putting pressure on the food security. Thus it implies that in future we not only have to produce more but also do smart agriculture for sustaining on this planet. Moreover, in the era of globalization, people are looking more towards the healthy food, which can provide the nutrients, vitamins and minerals to the body. Hence, in future, the consumption of fermented food is going to increase not only across the world, but also in the developing countries. Traditionally people of India are trying to

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Şengün, İlkin Yücel, and Damla Güney. "Probiotic Potential of Fermented Foods and Their Effects on Immune System." Turkish Journal of Agriculture - Food Science and Technology 9, no. 10 (2021): 1744–50. http://dx.doi.org/10.24925/turjaf.v9i10.1744-1750.3880.

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Fermentation is known as a method that improves the nutritional value of foods in addition to preserving them. Various traditionally produced fermented foods such as yogurt, kefir, kombucha, some cheeses, sausages and pickles have probiotic potential. Hence, consumption of fermented foods plays an important role in modulating of gut microbiota and supplying positive effects on health. With the help of beneficial microorganisms, the intestinal barrier can be improved which induces the activity of the immune cells associated to the gut. In recent years, probiotics have been used in foods in orde

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Horlacher, Nicholas, Indrawati Oey, and Dominic Agyei. "Learning from Tradition: Health-Promoting Potential of Traditional Lactic Acid Fermentation to Drive Innovation in Fermented Plant-Based Dairy Alternatives." Fermentation 9, no. 5 (2023): 452. http://dx.doi.org/10.3390/fermentation9050452.

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Food fermentation using lactic acid bacteria (LAB) is an ancient technique that has been deemed a simple and economical way to modify nutritional contents of plant-based foods. In many cultures, this practice shows a long history with a wide variety of fermented liquid and semi-liquid traditional foods being produced from cereals, legumes, and tubers. Nutritionally relevant benefits of the fermentation process are becoming increasingly evident and can be linked to the accumulation of bioactive compounds (exopolysaccharides, short-chain fatty acids, bioactive peptides), degradation of antinutri

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Singh, Kanwar Aditya, Aryan Saroch, and Reshu Rajput. "Microbial Diversity of Fermented Foods." Current Journal of Applied Science and Technology 42, no. 47 (2023): 20–31. http://dx.doi.org/10.9734/cjast/2023/v42i474313.

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Fermentation is an age-old chemical process which plays a vital role in various aspects of food processing all over the world and helps in enhancing flavour, and value addition and provides many health benefits to the consumer. Fermentation has a multi-directional role and significance in food processing. Over the years, research on fermentation has continued to advance, demonstrating its potential use in the production of pharmaceuticals, a wide variety of bio-based products, and sustainable biofuels. Fermentation has lately attracted renewed interest as sustainable agriculture and food produ

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Faria, Ana Sofia, Olga María Bonilla-Luque, Laís Carvalho, et al. "Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups." Foods 13, no. 22 (2024): 3705. https://doi.org/10.3390/foods13223705.

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Article published in <em>Foods</em> journal on November 20, 2024, Examines the microbiological and physicochemical characteristics of traditionally produced <em>Chouriça de Carne</em> dry-fermented sausages, aiming to benchmark their quality against established standards.

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Leitão, Mariana, Tatiana Ribeiro, Pablo A. García, Luisa Barreiros, and Patrícia Correia. "Benefits of Fermented Papaya in Human Health." Foods 11, no. 4 (2022): 563. http://dx.doi.org/10.3390/foods11040563.

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Fermented foods have been used for several years all over the world, due to their unique nutritional characteristics and because fermentation promotes conservation and food security. Moreover, fermented foods and beverages have a strong impact on human gut microbiota. Papaya is the fruit of the Carica papaya plant, traditionally used as a medicinal fruit, but there are also references to the use of the fermented form of this fruit. The main purpose of this review is to provide an improved understanding of fermented papaya nutritional and health applications. A literature search was conducted i

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Choi, Sik-Won, Seong-Hee Moon, Hye Jeong Yang, et al. "Antiresorptive Activity ofBacillus-Fermented Antler Extracts: Inhibition of Osteoclast Differentiation." Evidence-Based Complementary and Alternative Medicine 2013 (2013): 1–9. http://dx.doi.org/10.1155/2013/748687.

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Antlers have been traditionally used for thousands of years as a natural product with medicinal and pharmaceutical properties. In developing healthy foods,Bacillus-mediated fermentation is widely used to enhance the biological activity of nutrients in foods. Recently, fermentation was shown to enhance the osteogenic activity of antlers. This study aimed to elucidate the antiresorptive activity ofBacillus-fermented antler and its mode of action. We found thatBacillus-fermented antler extract strongly inhibited osteoclast differentiation by downregulating the expression and activity of nuclear f

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Shweatha, H. E., and Kalpana Platel. "Iron and Zinc Bioaccessibility from Sprouted, Malted and Fermented Grains as Influenced by Disodium EDTA." Indian Journal of Nutrition and Dietetics 53, no. 2 (2016): 141. http://dx.doi.org/10.21048/ijnd.2016.53.2.4295.

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In view of the widespread prevalence of micronutrient deficiencies, there is a need to evolve food-based strategies to enhance their bioavailability from predominantly vegetarian diets. Ethylene Diamine Tetra Acetic acid (EDTA), a known metal chelator, has been previously found to enhance the bioaccessibility of iron and zinc from fortified millet flours. The present investigation was undertaken to examine the effect of EDTA on the bioaccessibility of iron and zinc from germinated, fermented and malted food grains. EDTA was added to the processed foods at molar ratios of 1:1, 1:1.5 and 1:2, re

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Terpou, Antonia, Divakar Dahiya, and Poonam Singh Nigam. "Evolving Dynamics of Fermented Food Microbiota and the Gut Microenvironment: Strategic Pathways to Enhance Human Health." Foods 14, no. 13 (2025): 2361. https://doi.org/10.3390/foods14132361.

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The growing interest in health-promoting diets has brought fermented foods into the spotlight due to their unique microbial compositions and bioactive metabolites. Fermented foods and their beneficial microbiota are expected to stimulate the overall industry’s expansion over the next few years as their beneficial health effects become established. This narrative review explores the evolving dynamics of fermented food microbiota and their interactions with the gut microenvironment, emphasizing strategic pathways to enhance human health. Fermented foods, both industrially produced and traditiona

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Obioha, Promiselynda I., Amarachukwu Anyogu, Brigitte Awamaria, Hamid B. Ghoddusi, and Labia Irene I. Ouoba. "Antimicrobial Resistance of Lactic Acid Bacteria from Nono, a Naturally Fermented Milk Product." Antibiotics 12, no. 5 (2023): 843. http://dx.doi.org/10.3390/antibiotics12050843.

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Background: Antimicrobial resistance (AMR) is one of the biggest threats to public health. The food chain has been recognised as a vehicle for transmitting AMR bacteria. However, information about resistant strains isolated from African traditional fermented foods remains limited. Nono is a traditional, naturally fermented milk product consumed by many pastoral communities across West Africa. The main aim of this study was to investigate and determine the AMR patterns of lactic acid bacteria (LAB) involved in the traditional fermentation of milk for Nono production, and the presence of transfe

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Bintsis, Thomas, and Photis Papademas. "The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review." Fermentation 8, no. 12 (2022): 679. http://dx.doi.org/10.3390/fermentation8120679.

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The manufacture of fermented milk products has a long history, and these products were initially produced either from spontaneous fermentation or using a batch of previously produced product, that is, back-slopping. Milk of different mammal species has traditionally been used for the manufacture of fermented milk products. Cow’s milk is the basis for most dairy fermented products around the world. Milk from other mammals, including sheep, goat, camel, mare, buffalo, and yak may have been historically more important and remain so in certain regions. The milks from different species have differe

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Benhamada, Nabila, and Tayeb Idoui. "Enhancement of antioxidant properties of Triticum durum obtained by traditional spontaneous fermentation in underground silos." Acta Scientiarum. Biological Sciences 43 (October 25, 2021): e57080. http://dx.doi.org/10.4025/actascibiolsci.v43i1.57080.

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Fermented foods have made important contributions to human diets for thousands of years and continue to do so. Their health-promoting benefits are attracting increasingly attention. The present study was conducted to evaluate the impact of natural fermentation on antioxidant properties of traditionally fermented wheat (Triticum durum) compared to unfermented samples. Initially, the samples were submitted to traditional spontaneous fermentation. Subsequently, an aqueous extract was obtained and used to determine polyphenolic and flavonoid contents. Moreover, the antioxidant potential was also m

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Dey, Tushar Kumar, Johanna F. Lindahl, Rajkumari Sanjukta, et al. "Characterization of Lactic Acid Bacteria and Pathogens Isolated from Traditionally Fermented Foods, In Relation to Food Safety and Antimicrobial Resistance in Tribal Hill Areas of Northeast India." Journal of Food Quality 2023 (May 26, 2023): 1–12. http://dx.doi.org/10.1155/2023/6687015.

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Traditional fermented food products are often connected to various indigenous tribes and thus vary due to ethnicity, geography, and natural resource availability. The indigenous tribes from India greatly rely on fermentation processes for food preservation, flavor, and nutrition. Fermented foods can provide health benefits but also pose risks from harmful microbes and contaminants that grow in the food due to poor hygiene. In this study, we identified lactic acid bacteria (LAB) in fermented food collected from Northeast India, assessed their beneficial properties, and highlighted the risk from

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Lu, Sihan. "Progress in the Mechanism and Application of Microorganisms in Traditional Fermented Foods." Highlights in Science, Engineering and Technology 123 (December 24, 2024): 398–402. https://doi.org/10.54097/3jzp6m79.

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Since a few centuries ago, fermentation has been used to preserve food and to enable the microbes in it to make the original food taste better, last longer and even become more nutritious. There's been a lot of research exploring the microbes in fermented foods and what parts of the microbes are good for people's bodies. These potentially beneficial parts of the body are called compounds, but the effects of their interactions and fermentation in different microorganisms have not been fully understood. This paper will explore the role of microorganisms in traditionally fermented foods, how lact

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Jeong, Do-Youn, Myeong Seon Ryu, Hee-Jong Yang та Sunmin Park. "γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis". Foods 10, № 2 (2021): 221. http://dx.doi.org/10.3390/foods10020221.

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Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with Bacilli. Traditionally fermented chungkookjang (TFC) is whole cooked soybeans that are fermented predominantly by Bacillus species. However, Bacillus species are different in the environment according to the regions and seasons due to the specific bacteria. Bacillus species differently contribute to

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Li, Yutong, Siying Fu, Matthias S. Klein, and Hua Wang. "High Prevalence of Antibiotic Resistance in Traditionally Fermented Foods as a Critical Risk Factor for Host Gut Antibiotic Resistome." Microorganisms 12, no. 7 (2024): 1433. http://dx.doi.org/10.3390/microorganisms12071433.

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This study aimed to assess the suitability of fermented food interventions to replenish damaged gut microbiota. Metagenomic assessment of published sequencing data found that fermented food interventions led to a significant increase in the gut antibiotic resistome in healthy human subjects. Antibiotic resistome and viable antibiotic-resistant (AR) bacteria were further highly prevalent in retail kimchi and artisan cheeses by metagenomic and culture analyses. Representative AR pathogens of importance in nosocomial infections, such as Klebsiella pneumoniae, Serratia marcescens, and vancomycin-r

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Yogeswara, Ida Bagus Agung, Ni Wayan Nursini, I. Gusti Ayu Wita Kusumawati, and Purwaningtyas Kusumaningsih. "Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (Urutan) from the Household Industry." Fermentation 10, no. 12 (2024): 629. https://doi.org/10.3390/fermentation10120629.

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Fermented urutan is a dry fermented sausage made from a mixture of pork and Balinese spices, traditionally prepared using conventional methods. However, variations in spices and raw materials may affect the bacterial diversity of urutan. This study aimed to reveal the bacterial diversity of urutan from household industries using a metagenomic approach. A bacterial diversity analysis was conducted using Nanopore Sequencing Technology (ONT). Samples were collected from household industries in two regencies: Tabanan and Gianyar. The results show that Bacillota (98%) had the highest abundance in a

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Das, Bhagyashree, Vijay D. Kele, Ayantika Das, Kinjal P. Rana, Rekha Rani, and Shaikh Adil. "From Tradition to Innovation: A Review of Misti Dahi (Sweetened Curd) as a Probiotic-Rich Functional Dairy Product." European Journal of Nutrition & Food Safety 17, no. 5 (2025): 84–93. https://doi.org/10.9734/ejnfs/2025/v17i51710.

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Misti Dahi, also referred to as Mishti Doi or Lal Dahi, is a traditional sweetened fermented dairy product that originates in Eastern India. It is prepared by fermenting caramelized milk using native starter culture. Traditionally, it is prepared using buffalo or cow milk, caramelized sugar, and indigenous starter cultures, yielding a product characterized by a firm texture, distinct caramel flavor, and potential probiotic properties. In fermentation, a lactic acid bacterium (LAB) plays a crucial role in, enhancing shelf life, sensory attributes, and probiotic value. With growing consumer inte

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Patten, D. A., and A. P. Laws. "Lactobacillus-produced exopolysaccharides and their potential health benefits: a review." Beneficial Microbes 6, no. 4 (2015): 457–71. http://dx.doi.org/10.3920/bm2014.0117.

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Lactic acid bacteria, such as those of the Lactobacillus genus, naturally reside within the microbiota of the human body and have long been used as starter cultures and probiotic enhancers in fermented foods, such as fermented drinks, yoghurts and cheeses. Many of the beneficial qualities of these bacteria have traditionally been associated with the bacteria themselves, however, a recent spate of studies have demonstrated a wide variety of biological effects exhibited by lactobacilli-produced exopolysaccharides which could, theoretically, confer a range of local and systemic health benefits up

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Chirwa-Moonga, Taonga, Elise F. Talsma, Himoonga Bernard Moonga, Bas J. Zwaan, Sijmen E. Schoustra, and Wilfred Dolfsma. "Past and present foodscapes of a traditional fermented milk, mabisi, in three Zambian regions." PLOS ONE 19, no. 12 (2024): e0310507. https://doi.org/10.1371/journal.pone.0310507.

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Food serves not only as a source of individual physical sustenance but also a central element in shaping social relationships and culture within families and communities. The concept of foodscapes has emerged as a valuable framework for understanding the intricate connections between food, the environment, and society, highlighting both the physical and cultural dimensions of food. Production and consumption practices of traditional healthy foods, such as the Zambian traditional fermented milk mabisi, evolve over generations, a process influenced by the foodscape they are embedded in. Foodscap

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Alam, Rabiul, Jasmin Aktar Mazumder, and PRADEEP KUMAR DAS MOHAPATRA. "TRADITIONAL FERMENTED FOOD AND BEVERAGES OF WEST BENGAL: AN EXTENSIVE REVIEW ON MICROBIOLOGY, NUTRITION, AND ITS IMPACT ON SOCIO-ECONOMIC CONDITION OF THE ETHNIC COMMUNITIES." Journal of microbiology, biotechnology and food sciences 13, no. 5 (2024): e9730. http://dx.doi.org/10.55251/jmbfs.9730.

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From ancient times, fermentation has been utilized globally by various ethnic communities to preserve and store locally available foods items. Traditionally, fermented food and beverages have been an integral part of cultural and social ceremonies of these communities. Fermented food products have been shown to have immense health benefits and are slowly gaining popularity among younger generations. The state of West Bengal (India) has an array of geographically diverse ethnic communities and rich food culture. In this article, a few of the most popular fermented food and beverages across enti

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Antoine, Jean Michel. "Probiotics: beneficial factors of the defence system." Proceedings of the Nutrition Society 69, no. 3 (2010): 429–33. http://dx.doi.org/10.1017/s0029665110001692.

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Probiotics, defined as living micro-organisms that provide a health benefit to the host when ingested in adequate amounts, have been used traditionally as food components to help the body to recover from diarrhoea. They are commonly ingested as part of fermented foods, mostly in fresh fermented dairy products. They can interact with the host through different components of the gut defence systems. There is mounting clinical evidence that some probiotics, but not all, help the defence of the host as demonstrated by either a shorter duration of infections or a decrease in the host's susceptibili

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Tefera Tadesse, Daniel Yimer, Tirsit Tibebu, et al. "Evaluating the probiotic potential of Yeasts isolated from Ethiopian traditionally fermented foods and dairy products." International Journal of Scientific Research Updates 1, no. 1 (2021): 001–10. http://dx.doi.org/10.53430/ijsru.2021.1.1.0011.

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Fermented foods were most prepared products for their benefits of health such as medicinal, therapeutic and probiotic effects. These effects were due to potential probiotic microorganisms such as lactic acid bacteria and yeasts. The purpose of this study was to evaluate the probiotic characteristics of yeasts isolated from Ethiopian traditionally fermented foods and dairy products. The isolates identified and subjected to analyses to determine their probiotic properties. From the selected isolates ten were found to be resistant and showed good growth at pH 2, 2.5and 3for 24h and were able to g

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Petrova, Penka, Ivan Ivanov, Lidia Tsigoriyna, et al. "Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits." Microorganisms 9, no. 3 (2021): 480. http://dx.doi.org/10.3390/microorganisms9030480.

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The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their prepara

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Lopes, M. F. S., C. I. Pereira, F. M. S. Rodrigues, et al. "Registered Designation of Origin Areas of Fermented Food Products Defined by Microbial Phenotypes and Artificial Neural Networks." Applied and Environmental Microbiology 65, no. 10 (1999): 4484–89. http://dx.doi.org/10.1128/aem.65.10.4484-4489.1999.

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ABSTRACT Cheese produced from raw ewes’ milk andchouriço, a Portuguese dry fermented sausage, are still produced in a traditional way in certain regions of Portugal by relying on colonization by microbial populations associated with the raw materials, equipment, and local environments. For the purpose of describing the product origins and types of these fermented foods, metabolic phenotypes can be used as descriptors of the product as well as to determine the presence of compounds with organoleptic value. The application of artificial neural networks to the metabolic profiles of bacterial iso

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Nandhini, Govindaraj, Subramanian Prasanth, Kumbamoorthy Silambu Selvi, and Sivapatham Sundaresan. "Isolation and characterization of probiotic lactic acid bacteria isolated from fermented South Indian cereals." International Journal of Nutrition, Pharmacology, Neurological Diseases 15, no. 2 (2025): 135–41. https://doi.org/10.4103/ijnpnd.ijnpnd_92_24.

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Background: Lactic acid bacteria (LAB) sourced from fermented cereals offer diverse health advantages, including the promotion of beneficial microorganisms in the gut, improved digestion, and strengthened immune function. Objective: The aim of this study is to isolate LAB strains from traditionally fermented South Indian cereals. Methods: The methodology involves the isolation of LAB from various South Indian fermented cereals through selective culturing techniques, followed by comprehensive characterization of these isolates using biochemical, molecular, and physiological assays to elucidate

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Drabo, Moustapha Soungalo, Korotimi Traoré, Charles Parkouda, Fatoumata Hama-Ba, Aly Savadogo, and Katleen Raes. "Non-Sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers." Foods 12, no. 23 (2023): 4268. http://dx.doi.org/10.3390/foods12234268.

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The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected Senegalia seed species (Zamnè, pseudoZamnè or Kumatiya, and S. erythrocalyx) and their food formulae (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the nine-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked Zamnè, pseudoZamnè or Kumatiya

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Vesković-Moračanin, Slavica, Srđan Stefanović, Branka Borović, et al. "Assessment of biogenic amine production by lactic acid bacteria isolated from Serbian traditionally fermented foods." Acta agriculturae Serbica 27, no. 53 (2022): 49–55. http://dx.doi.org/10.5937/aaser2253049v.

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The aim of this study was to monitor the production of biogenic amines by 156 selected lactic acid bacteria (LAB) strains isolated from Serbian traditionally fermented sausages and cheeses. The method for the determination of biogenic amines is liquid chromatography tandem mass spectrometry (LC-MS/MS). The measured concentrations of putrescine, cadaverine, tryptamine and spermidine (except in 13 LAB strains) were below the detection limit of the analytical method (0.1 mg/L), whereas those of histamine, tyramine and spermine were above the limit of detection, but still not significant. Tyramine

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Chen, X., F. Tian, X. Liu, et al. "In vitro screening of lactobacilli with antagonistic activity against Helicobacter pylori from traditionally fermented foods." Journal of Dairy Science 93, no. 12 (2010): 5627–34. http://dx.doi.org/10.3168/jds.2010-3449.

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Ezema, James Nnabuike, Esther Chinedu Agbo, and Emmanuel Aniebolam Eze. "Microbial production of histamine and the imperatives of processed food consumption." Bio-Research 19, no. 2 (2021): 1317–27. http://dx.doi.org/10.4314/br.v19i2.5.

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Food processing and storage increase the value chain of food items, both for commercial purposes and for future use by peasant producers. The roles of lactic acid bacteria (LAB) and yeasts in the processing of dairy, brewed, bakery and traditionally fermented foods cannot be over-emphasized. These organisms improve the nutritional contents and organoleptic properties of these foods. However, certain undesired products, especially from protein-rich foods, notably, biogenic amines often characterize the process. This is usually a physiologic response by the organisms to the food environments suc

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Cyril, Arinze Eji, Chigozie Okwuokei Goodluck, Ginikachi Okafor Janet, et al. "Antibacterial activity of lactic acid bacteria isolated from traditionally fermented food against food pathogen." GSC Advanced Research and Reviews 15, no. 2 (2023): 020–31. https://doi.org/10.5281/zenodo.8046297.

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<strong>Aim: </strong>To evaluate the antibacterial activity of lactic acid bacteria against selected food pathogens (<em>Escherichia coli </em>and <em>Staphylococcus aureus</em>). <strong>Method: </strong>A total of twenty (20) traditionally fermented food samples were purchased from a market in Umuahia metropolis. Isolation and identification of lactic acid bacteria (LAB) were conducted using standard microbiological techniques. LAB were identified using standard morphological and biochemical tests. They were tested against food pathogens using the Agar well diffusion met

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Emmanuel, Onyekachi Johnson, Chigozie Okwuokei Goodluck, Ginikachi Okafor Janet, et al. "Antibacterial activity of lactic acid bacteria isolated from traditionally fermented food against food pathogen." World Journal of Advanced Research and Reviews 24, no. 1 (2024): 1962–73. https://doi.org/10.5281/zenodo.15051269.

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<strong>Aim: </strong>To evaluate the antibacterial activity of lactic acid bacteria against selected food pathogens (Escherichia coli and Staphylococcus aureus). <strong>Method: </strong>A total of twenty (20) traditionally fermented food samples were purchased from a market in Owerri metropolis. Isolation and identification of lactic acid bacteria (LAB) were conducted using standard microbiological techniques. LAB was identified using standard morphological and biochemical tests. They were tested against food pathogens using the Agar well diffusion method. <strong>Results: </s

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Fletcher, R. J. "Food sources of phyto-oestrogens and their precursors in Europe." British Journal of Nutrition 89, S1 (2003): S39—S43. http://dx.doi.org/10.1079/bjn2002795.

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Phyto-oestrogens are dietary components found in some plants, which actin vivolike weak oestrogens. They may reduce the risk of some degenerative diseases moderated by oestrogen, including breast cancer and osteoporosis. The most widely studied are the isoflavones genistein and daidzein from soyabeans, but lignans may be more prevalent in the European diet. Soya foods have traditionally been consumed in the Orient for millennia, and are now widely available to European consumers. Levels of isoflavone in soyabeans from published literature vary between 560 and 3810 mg/kg, depending on variety a

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Kitessa, Daniel Asfaw, Ketema Bacha, Yetenayet B. Tola, and Mary Murimi. "Effect of Fermentation Time and Blending Ratio on Microbial Dynamics, Nutritional Quality and Sensory Acceptability of Shameta: A Traditional Cereal-Based Fermented Porridge for Lactating Mothers in Ethiopia." Fermentation 10, no. 3 (2024): 118. http://dx.doi.org/10.3390/fermentation10030118.

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Ethiopia has one of the highest levels of malnourished lactating mothers in sub-Saharan Africa. However, traditionally, different communities prepare foods solely for lactating mothers. For example, “Shameta” is one of the cereal-based fermented cultural foods exclusively produced for lactating mothers with the perception that it would support the health, increase the strength, and promote the recovery process of mothers after childbirth. This study investigated the effects of the fermentation time and blending ratio on the nutritional quality of “Shameta”. Three levels of blending ratio of in

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Bamidele, Adeoba, and Osaigbovo Ifueko. "Characterization and Probiotic Potential of Lactic Acid Bacilli Isolated from Gari and Palm Wine in Ekpoma, Nigeria." International Journal of Recent Research in Life Sciences (IJRRLS) 11, no. 4 (2024): 1–18. https://doi.org/10.5281/zenodo.14009306.

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<strong>Abstract:</strong> Traditionally fermented foods play an essential role in the diets of many cultures, often offering health benefits beyond basic nutrition. Gari and Palm wine, two staples in West African cuisine, are rich in lactic acid bacteria (LAB), which are known to contribute to both fermentation processes and potential health benefits. This study focuses on the isolation and characterization of LAB from these fermented products to evaluate their probiotic potential. LAB cultures were grown on MRS agar under both aerobic and anaerobic conditions, with growth observed at 24 and

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Kępczyk, Martyna, Mikołaj Tokarski, Jakub Misiak, et al. "The effectiveness of traditional probiotic food. Overview of scientific reports on the quality of probiotics in fermented foods and the health benefits of their consumption." Journal of Education, Health and Sport 61 (February 20, 2024): 230–47. http://dx.doi.org/10.12775/jehs.2024.61.015.

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Introduction and purpose The term "probiotic" rooted in Latin, signifies 'for life,' reflecting the historical use of fermented products for therapeutic purposes. While browsing many websites devoted to healthy eating or popular science topics, we often came across the topic of probiotic food without any confirmation by scientific research. The aim of this paper is to confirm or exclude the presence of probiotics in popular foods. State of knowledge The paper reviews literature on the health benefits of various food that is traditionally considered probiotic, focusing on how

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Vázquez-González, Cecilia, Beatriz Mejía-Garibay, Ma Reyna Robles-López, and Carolina Ramírez-López. "A review on the effect on phytochemical compounds relevant to human health by broccoli processing technologies." Trends in Horticulture 4, no. 1 (2021): 120. http://dx.doi.org/10.24294/th.v4i1.1807.

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Broccoli has been consumed around the world in various ways; either raw, blanched, frozen, dehydrated or fermented; however, functional foods and nutraceuticals are currently being designed and marketed from broccoli, through the extraction of compounds such as sulforaphane, which according to several studies and depending on its bioavailability has a protective effect on some types of cancer. Likewise, several food technologies are reported to seek to offer innovative foods to increasingly careful and critical consumers, ensuring that they retain their nutritional and sensory attributes even

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Ağagündüz, Duygu, Birsen Yılmaz, Teslime Özge Şahin, et al. "Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis." Foods 10, no. 12 (2021): 3099. http://dx.doi.org/10.3390/foods10123099.

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Fermented dairy products are the good source of different species of live lactic acid bacteria (LAB), which are beneficial microbes well characterized for their health-promoting potential. Traditionally, dietary intake of fermented dairy foods has been related to different health-promoting benefits including antimicrobial activity and modulation of the immune system, among others. In recent years, emerging evidence suggests a contribution of dairy LAB in the prophylaxis and therapy of non-communicable diseases. Live bacterial cells or their metabolites can directly impact physiological respons

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Oranu, M. I., I. F. Okonkwo, I. J. Onwumelu, E. C. Okafor, and C. C. Ekwealor. "Assessment of Probiotic Properties and Consumer Acceptability of Yogurt Made from Commercial Milk using Bacterial Isolates from NONO." International Journal of Engineering Research & Science 9, no. 9 (2023): 15–22. https://doi.org/10.5281/zenodo.8394070.

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<strong>Abstract—</strong> Nono is a traditionally fermented milk product commonly consumed in parts of Nigeria. It undergoes spontaneous fermentation by lactic acid bacteria (LAB), conferring potential probiotic properties. This study isolated and identified LAB from Nono and assessed their suitability as novel starter cultures for yogurt production using commercial milk. Three LAB isolates were obtained from Nono samples on selective media. They were Gram-positive rods, catalase-negative, with ability to ferment various sugars. The isolate with the greatest antimicrobial activity again

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Zhang, Yue, Chuanhai Tu, Huimin Lin, et al. "Changes in Physicochemical Characteristics and Microbial Diversity of Traditional Fermented Vinasse Hairtail." Fermentation 9, no. 2 (2023): 173. http://dx.doi.org/10.3390/fermentation9020173.

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Fermented foods may confer several benefits to human health and play an important role in a healthy and balanced diet. Vinasse hairtail is a farmhouse-fermented food product with cultural and economic significance to locals in Zhoushan China. It is traditionally produced and subjected to 0–8 days of fermentation. In this study, we aimed to characterize the microbiota and physicochemical profiles of vinasse hairtail across different stages of fermentation. With the increase of fermentation time, pH, total sugar content, reducing sugar content, fat content, salt content, total protein content, m

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