Zymomonas mobilis is a gram-negative facultative anaerobic spore, which is generally
recognized as a safe. As a promising ethanologenic organism for large-scale bio-ethanol …

Objectives Although fermented food use is ubiquitous in humans, the ecological and
evolutionary factors contributing to its emergence are unclear. Here we investigated the …

Highlights•There are few relates about Latin American fermented foods compared to Africa
and Asia.•Fermented foods are important sources of nutrients for indigenous …

BACKGROUND Persimmon (Diospyros kaki) is a familiar and widespread fruit, cultivated
worldwide. To date, physiological and chemical changes in fermented persimmon fruit and …

Highlights•Next-generation sequencing approaches revealed novel species in pulque
production.•Yeasts reported in mead, contrapunta, and pulque are more abundant than …

Complementary foods (CFs) commonly consumed by infants and young children (IYC) in
sub‐Saharan Africa (SSA) are processed using either single or multi‐grain ingredients …

The utilization of tigernut is growing by the day due mainly to the myriads of health benefits
attributed to it. Value addition is anticipated to further enhance the economic value and …

This study aims to analyze the chemical and microbial composition and characterize volatile
compounds from the artisanal and commercial Tejuino beverage. For this, eight samples are …

Predominant odorants in modern and traditional types of Chinese xiaoqu liquor (Baijiu) were
identified and compared by the combined use of gas chromatography− olfactometry, odor …

Abstract North Eastern India, with different ethnic gatherings, offers a fantastic chance for
ethno plant studies. Indigenous and fermented food sources are a characteristic piece of the …