A new era of cutting‐edge technologies and advancements in analytical platforms and
omics sciences is disruptively bringing a paradigm shift in fundamental and translational …

This study is to reveal the variation of five pivotal substances, including polysaccharides,
proteins, isoflavones, fatty acids and volatile components during the soybean fermentation …

Temperature and time have an important role in every fermentation process. The present
study aimed to explore the effect of both temperature and time on the dynamic changes …

Kinema is a popular sticky fermented soybean food of the Eastern Himalayan regions of
North East India, east Nepal, and south Bhutan. We hypothesized that some dominant …

This study is aimed to explore the impact of fermentation temperature on laver kombucha by
profiling the accumulation and degradation of metabolites and elucidating their related …

Citrinin (CIT), a known nephrotoxic mycotoxin, is mainly produced by Penicillium,
Aspergillus, and Monascus species. It is a natural contaminant in cereal grains, foods, and …

Legumes are vital food sources in global diets, especially in developing nations, offering
affordability, nutrition, and sustainability. Legumes are rich bioactive compounds as well as …

To investigate the fermentative characteristics of Bacillus and lactic acid bacteria, the key
microbes known to be involved in doenjang-meju (a Korean traditional fermented soybean …

Simple Summary The rumen is a large fermentation chamber that enables dairy cows to
utilize otherwise indigestible plant polymers and compounds for their nutrition, highlighting a …

The interest in bioconversion through fermentation of sprouts produced in smart farms is
increasing due to their potential health benefits. Codonopsis lanceolata (CL) is reported to …