An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …

For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and
nutritional benefits that microbes provide in fermented foods and beverages. Recent …

Aflatoxins and ochratoxins are among the most important mycotoxins of all and producers of
both types of mycotoxins are present in Aspergillus section Flavi, albeit never in the same …

Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

This review presents an update on the current knowledge of the secondary metabolite
potential of the major fungal species used in industrial biotechnology, ie, Aspergillus niger …

Microbial communities of fermented foods have provided humans with tools for preservation
and flavor development for thousands of years. These simple, reproducible, accessible …

Volatile compounds are usually associated with an appearance/presence in the
atmosphere. Recent advances, however, indicated that the soil is a huge reservoir and …

Fermentation is one of the oldest methods of food processing and accounts for a substantial
proportion of human foods, including not only staple foods such as bread, cereal porridges …

Section Flavi encompasses both harmful and beneficial Aspergillus species, such as
Aspergillus oryzae, used in food fermentation and enzyme production, and Aspergillus …

The budding yeast Saccharomyces cerevisiae can be found in the wild and is also
frequently associated with human activities. Despite recent insights into the phylogeny of this …