The history of fermented foods used by humans can be traced back to centuries. The
medicinal as well as flavor enhancing properties of fermented foods are mainly due to the …

Lactic acid bacteria (LAB) are heterogenous group of bacteria which plays a significant role
in a variety of fermentation processes. They ferment food carbohydrates and produce lactic …

With the advent of modern tools of molecular biology and genetic engineering and new skills
in metabolic engineering and synthetic biology, fermentation technology for industrial …

Health authorities advocate the reduction of sodium intake because of its negative impact on
health. The effect of sodium reduction on the natural fermentation in sauerkraut was …

Fresh vegetables have a very short shelf-life since these are subjected to physiological and
rapid microbial spoilage and in some cases contamination by pathogens also. Processing or …

In Iraq, people prepare turshi (fermented Iraqi vegetable pickles) from different vegetables
such as cucumber, turnip, eggplants, cabbage, carrot and pepper. This study investigated …

Rye leaven, the basic constituent of sour rye soup ('żurek'or white borsch), was obtained
through three methods of initiating lacto-fermentation of rye flour. Optimal concentrations of …

The work employed in this paper was an endeavour to select and characterise a probiotic
bacterial strains which could be used as starter and protective cultures for pickles …

Food processing and preservation is one of the primary problems facing many developing
countries. Fermentation technology causes the acidification of food by microbial production …

Garam adalah bahan yang mempengaruhi kualitas fermentasi sauerkraut. Garam
digunakan untuk menghilangkan air dari sayuran dan digunakan oleh bakteri asam laktat …