Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
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Fermented Foods: Are They Tasty Medicines for Helicobacter pylori Associated Peptic Ulcer and Gastric Cancer?The Microbiota and Health Promoting Characteristics of the Fermented Beverage KefirFunctional Properties of Microorganisms in Fermented FoodsKimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A ReviewIsolation, Identification and Characterization of Yeasts from Fermented Goat Milk of the Yaghnob Valley in TajikistanMicrobial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal GruelSome Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of BhutanA novel multifunctional peptide oligomer of bacitracin with possible bioindustrial and therapeutic applications from a Korean food-source Bacillus strain.Combination of Metabolomic and Proteomic Analysis Revealed Different Features among Lactobacillus delbrueckii Subspecies bulgaricus and lactis Strains While In Vivo Testing in the Model Organism Caenorhabditis elegans Highlighted Probiotic PropertieCandida krusei form mycelia along agar surfaces towards each other and other Candida species.Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste.Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives.Cultured microbes represent a substantial fraction of the human and mouse gut microbiota.Characterization of the fungal flora of dolo, a traditional fermented beverage of Burkina Faso, using MALDI-TOF mass spectrometry.Specific Signatures of the Gut Microbiota and Increased Levels of Butyrate in Children Treated with Fermented Cow's Milk Containing Heat-Killed Lactobacillus paracasei CBA L74.Preventive Effect of Cow's Milk Fermented with Lactobacillus paracasei CBA L74 on Common Infectious Diseases in Children: A Multicenter Randomized Controlled Trial.Rapid discrimination of strain-dependent fermentation characteristics among Lactobacillus strains by NMR-based metabolomics of fermented vegetable juice.Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.The process-related dynamics of microbial community during a simulated fermentation of Chinese strong-flavored liquorLactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products.Impact of supplementation with a food-derived microbial community on obesity-associated inflammation and gut microbiota composition.Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean FoodYeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow.Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing.Health benefits of fermented foods.d-Alanyl-d-Alanine Ligase as a Broad-Host-Range Counterselection Marker in Vancomycin-Resistant Lactic Acid Bacteria.Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage.Genomic analysis of WCP30 Phage of Weissella cibaria for Dairy Fermented Foods.Enhanced carbon-sulfur cycling in the sediments of Arabian Sea oxygen minimum zone center.Bacterial Diversity in Chinese Rushan Cheese From Different Geographical OriginsNaturally Fermented Milk From Northern Senegal: Bacterial Community Composition and Probiotic Enrichment WithDiversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic BeveragesCharacterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable JuicesFermented Foods as a Dietary Source of Live OrganismsIdentification and Classification for the GroupAntimicrobial, antioxidant and probiotics characterization of dominant bacterial isolates from traditional fermented fish of Manipur, North-East IndiaWhy Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
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P2860
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
description
2016 nî lūn-bûn
@nan
2016 թուականին հրատարակուած գիտական յօդուած
@hyw
2016 թվականին հրատարակված գիտական հոդված
@hy
2016年の論文
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2016年論文
@yue
2016年論文
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2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
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2016年论文
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name
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
@ast
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
@en
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
@nl
type
label
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
@ast
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
@en
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
@nl
prefLabel
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
@ast
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
@en
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
@nl
P2093
P2860
P3181
P356
P1476
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
@en
P2093
Jyoti P Tamang
Koichi Watanabe
Wilhelm H Holzapfel
P2860
P3181
P356
10.3389/FMICB.2016.00377
P407
P577
2016-01-01T00:00:00Z