Redefining modern food analysis: significance of omics analytical techniques integration, chemometrics and bioinformatics

CO Okoye, H Jiang, M Nazar, XL Tan, J Jiang - TrAC Trends in Analytical …, 2024 - Elsevier
Food analysis is a scientific discipline that has evolved from traditional methods into
sophisticated approaches due to advances in analytical chemistry and modern …

Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes

D Arrigan, CI Kothe, A Oliverio, JD Evans, BE Wolfe - Current Biology, 2024 - cell.com
Fermented foods and beverages have been produced around the world for millennia,
providing humans with a range of gastronomic, cultural, health, and scientific benefits …

[HTML][HTML] Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation

CI Kothe, C Carøe, F Mazel, D Zilber… - Food Research …, 2024 - Elsevier
Fermentation is resurgent around the world as people seek healthier, more sustainable, and
tasty food options. This study explores the microbial ecology of miso, a traditional Japanese …

Food Fermentation in Space Is Possible, Distinctive, and Beneficial

M Coblentz, JD Evans, CI Kothe, T Mak… - bioRxiv, 2024 - biorxiv.org
Space exploration is expanding, which demands new technologies and enables new
scientific questions. Food, as a bridge between disciplines, can bring these fundamental and …

Analytical aspects of metagenomic and volatilomic approaches that advance table olive integrity research

D Langari, FT Mantzouridou - Exploration of Foods and …, 2024 - explorationpub.com
Table olives are one of the most widespread fermented foods in the Mediterranean area,
presenting an exponential increase in global consumption in the latest years. As a …

Making yogurt with the ant holobiont uncovers bacteria, acids, and enzymes for food fermentation

VM Sinotte, V Ramos-Viana, DP Vásquez, SM Sirakova… - bioRxiv, 2024 - biorxiv.org
Milk fermentation has a rich history in which food culture, the environment, and microbes
intersect. However, the biocultural origins of fermentation practices and microbes have …

Raw materials and manufacturing environment as determinants of miso microbial community.

K Ito, M Yamaguchi - bioRxiv, 2024 - biorxiv.org
We identified the microbiota of miso products of Gomi-shoyu (Yamanashi, Japan) at different
fermentation stages (first day, four months, and ten months). All samples were fermented in …