Culturalable and non-culturable microorganisms naturally ferment majority of global
fermented foods and beverages. Traditional food fermentation represents an extremely …

Background Food fermentation has been practiced since prehistoric times and developed
over the years with modification in substrates, processes and technologies. It is carried out …

Kombucha is usually obtained from the fermentation of black or green tea by a consortium of
acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter …

Fermented foods have been an important component of the human diet from the time
immemorial. It contains a high amount of probiotics that have been associated to a wide …

Daqu is a traditional fermentation starter that is used for Chinese liquor production. Although
partly mechanized, its manufacturing process has remained traditional. We investigated the …

The magnificent Himalayan Mountains, the highest in the world and home to the famed
Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr …

Xiaoqu is a saccharifying and alcohol-producing, flavoring agent used in brewing Chinese
rice wine (CRW). We combined high-throughput sequencing with headspace solid-phase …

The concept of “ethno‐microbiology” is to understand the indigenous knowledge of the
Indian people for production of culturally and organoleptically acceptable fermented foods …

Chinese rice wine (Huangjiu) has a long history and has been popular in China for
thousands of years. During Huangjiu fermentation, many kinds of microorganisms are …

Very few have realized that the North East India is the centre of the diverse food culture
comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than …