Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food
biopreservation. Bacterial antagonism has been recognized for over a century, but in recent …

Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …

In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Many microorganisms live in communities and depend on metabolites secreted by fellow
community members for survival. Yet our knowledge of interspecies metabolic …

Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang,
and kimchi are plentifully available and widely consumed in north eastern Asian countries …

Sichuan Paocai (SCP), a traditional fermentationed food, possesses unique flavours driven
by various microbiota in fermentation ecosystems. However, the association between these …

Background Fermented foods have been an important part of the human diet for millenaries
all over the world. Regarding fermented vegetables, they belong to traditionally consumed …

Lactic acid bacteria (LAB) have been used for various food fermentations for thousands of
years. Recently, LAB are receiving increased attention due to their great potential as …

Probiotic properties including antioxidant and immune-enhancing effects of Lactobacillus
plantarum 200655 isolated from kimchi were evaluated. The tolerance of three strains (L …

This study aimed to establish a mixed starter culture to standardize the flavor of kimchi, a
traditional Korean food. Leuconostoc mesenteroides and Lactobacillus sakei were selected …