While food shortages have become an important challenge, providing safe food resources is
a point of interest on a global scale. Mycotoxins are secondary metabolites that are formed …

Spontaneous fermentation is a process that depends on substrates' physical characteristics,
crop variety, and postharvest practices; it induces variations in the metabolites that are …

Kombucha, which is rich in tea polyphenols and organic acid, is a kind of acidic tea soup
beverage fermented by acetic acid bacteria, yeasts, lactic acid bacteria. Kombucha has …

Monascus pigments are a kind of high-quality natural edible pigments fermented by
Monascus filamentous fungi, which have been widely used in food, cosmetics, medicine …

The quest to develop a performant starter culture mixture to be applied in cocoa fermentation
processes started in the 20th century, aiming at achieving high‐quality, reproducible …

During the fermentation of cocoa beans, the yeasts produce volatile organic compounds
(VOCs). Through reactions associated with amino acid metabolism, yeasts generate …

Yeast, lactic acid bacteria and acetic acid bacteria were used to ferment Chinese bayberry
pomace, and then the effects of mixed fermentation on the quality (color, antioxidant capacity …

In current systems, the fermentation spontaneous process produces fermented beans of
heterogeneous quality due to the fermentation time. This study demonstrated that the …

The use of yeasts as starter cultures was boosted with the emergence of large-scale
fermentations in the 20th century. Since then, Saccharomyces cerevisiae has been the most …

Flue-cured tobacco (FCT) with irritating and undesirable flavor must be aged. However, the
spontaneous aging usually takes a very long time for the low efficiency. Bioaugmentation …