Fermented foods are important components of the human diet. There is increasing
awareness of abundant nutritional and functional properties present in fermented foods that …

This study analyzed the microbiomes of 23 Chinese koumiss samples using deep
metagenomic sequencing, as well as metagenome datasets of 20 nunu, 18 kefir, and 12 …

Mycotoxin contamination of food and feed is a major global concern. Chronic or acute
dietary exposure to contaminated food and feed can negatively affect both human and …

Microbes are critical for flavor formation in fermented foods; however, their mechanisms of
action are not fully understood. The microbial composition of 51 dairy and 47 vegetable …

This study compares the physicochemical properties, taste, and volatile compounds of
Northeastern Chinese dajiang (C) and Korean doenjang (K) and distinguishes the …

The distinct sensorial characteristics of local cheeses influence consumer preferences, and
make an essential contribution to the local economy. Microbial diversity in cheese is among …

Traditional fermented milks are produced by inoculating technique, which selects well-
adapted microorganisms that have been passed on through generations. Few reports have …

Complex microorganisms in Daqu of different temperatures play a vital role in the taste,
flavor and quality of Baijiu during fermentation. However, understanding the functional …

Traditional products are particularly appreciated by consumers and among these products,
cheese is a major contributor to the Italian mountainous area economics. In this study …

The resident microbiome in food industries may impact on food quality and safety. In
particular, microbes residing on surfaces in dairy industries may actively participate in …