Maize and its derived fermented products, as with other cereals, are fundamental for human
nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid …

High-throughput DNA sequencing-based approaches continue to revolutionise our
understanding of microbial ecosystems, including those associated with fermented foods …

Food and nutrition insecurity is a problem for the majority of developing nations; incidentally,
some underutilized crops have the potential to increase food security. A minor cereal grain …

Traditional fermented foods and beverages (TFFB) are important dietary components. Multi‐
omics techniques have been applied to all aspects of TFFB research to clarify the …

Cereals provide nutrients such as lipids, carbs, proteins, minerals, and vitamins and make
up the majority of human nutrition. Some cereals also contain a significant quantity of dietary …

Probiotic milk is a class of fermented milk that possesses health-promoting effects, not only
due to the lactic acid bacteria (LAB) presence but potentially also to yeast activity. Hence …

Artisanal fermented products (foods and beverages) are produced in an artisanal way in
many countries around the world. The main purpose of fermentation is to preserve the food …

The metabolites produced by starter cultures potentially influence the taste, texture, and
nutritional value of fermented milk. The previous study found that Lactobacillus …

Grass pea (Lathyrus sativus L.), an indigenous legume of the subcontinental region, is a
promising source of protein and other nutrients of health significance. Contrarily, a high …

Fermented foods are an important part of the human diet. While the types of fermented foods
consumed as well as the processes used to create them vary regionally, the majority of …