After forty years of research development, an overview of solid-state fermentation (SSF),
focusing on its applications, mainly of the very recent papers of the last five years, is …

Starters are microbial cultures used to promote and conduct the fermentation of meat
products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative …

Lactic acid fermentation is one of the oldest and most commonly used methods of
bioconservation. This process is widely used for food preservation and also for a production …

Coagulase-negative staphylococci (CNS) are one of the most pervasive heterogeneous
groups of bacteria which are used as starter/adjunct cultures to enhance the aroma and …

Considering the significance and scarcity of quality protein, this study aims to obtain a novel
safe protein source through fermenting the black soldier fly larvae (BSFL). Lactobacillus …

Highlights•Fungi have an important role in food fermentation since ancient times.•Alcoholic
beverages, breads, cocoa, and so on, depend on yeasts fermentation.•Molds are involved …

This chapter introduces the possibility of using probiotics in food products as well as the
trends in modern food technology that are directed towards producing healthy and safe …

During the fermentation of cocoa beans, the yeasts produce volatile organic compounds
(VOCs). Through reactions associated with amino acid metabolism, yeasts generate …

Four batches of Milano-type dry fermented sausages were industrially produced to evaluate
the effects of two different lactic acid bacteria starter cultures (Lactobacillus sakei and …

With their distinctive sensory characterizations and unique processing technologies,
Chinese ethnic meat products possess great potential for development and continuity in …