The Saccharomyces cerevisiae has been used for many years in the elaboration of food and
beverage products, mainly associated with fermentation processes. The objective of this …

To address the coarse texture and poor cooking quality of brown rice flours, we employed
fermentation using lactobacillus and yeast in varying proportions. The fermented flour was …

Fermented beverages (FBs) hold a long tradition and contribution to the nutrition of many
societies and cultures worldwide. Traditional fermentation has been empirically developed …

In most parts of Africa, the process of fermentation is not controlled and does not adhere to
good manufacturing practices, therefore spoilage and pathogenic microorganisms can alter …

Microbial interactions are fundamental during milk fermentation, determining the product
final characteristics. Galactomyces geotrichum, Lactobacillus plantarum and Enterococcus …

This chapter offers a critical review of previous work on the archaeological chemistry of beer
and considers promising avenues for future investigation. After providing an overview of …

Fermented foods play an important role in the human diet and particularly so in under-
resourced environments where cold preservation is not attainable due to irregular supply of …

Fermentation is an ancient process used to prepare and preserve food. Currently, fermented
beverages are part of the culture of people living in the Colombian Andean Region, and they …

Bulrush or pearl millet is an important food as well as forage crop. This work contained the
report on the sugar, ascorbic acid and antinutrients of raw, fermented and sprouted pearl …

African yam bean, an underutilized legume usually cultivated for its edible tubers and seeds,
is known for its nutrition-rich qualities; however, the crop's level of consumption is low. The …