Various fields have been identified in the “omics” era, such as genomics, proteomics,
transcriptomics, metabolomics, phenomics, and metagenomics. Among these …

Microorganisms exist along the food chain and impact the quality and safety of foods in both
positive and negative ways. Identifying and understanding the behavior of these microbial …

Spontaneous fermentations that do not rely on backslopping or industrial starter cultures
were especially important to the early development of society and are still practiced around …

Introduction In Kimoto-style fermentation, a fermentation starter is produced before the
primary brewing process to stabilize fermentation. Nitrate-reducing bacteria, mainly derived …

The strong-flavor Baijiu (SFB) brewing workshop is a complex ecosystem with diverse
microbiomes. As a potential source of microbiomes in fermentation, microbiota in the …

Fermented foods (FFs) are part of the cultural heritage of several populations, and their
production dates back 8000 years. Over the last~ 150 years, the microbial consortia of many …

Microbial spoilage is a major cause of food waste. Microbial spoilage is dependent on the
contamination of food from the raw materials or from microbial communities residing in food …

The microbial communities present within fermented foods are diverse and dynamic,
producing a variety of metabolites responsible for the fermentation processes, imparting …

Food quality and nutrition have received much attention in recent decades, thanks to
changes in consumer behavior and gradual increases in food consumption. The demand for …

Daily consumption of fresh vegetables is highly recommended by international health
organizations, because of their high content of nutrients. However, fresh vegetables might …