Microbial secondary metabolites (SMs) are the intermediate or the product of metabolism
produced during fermentation process. SMs are produced during stationary phase and play …

Fermentation is one of the oldest food processing techniques known to humans and cereal
fermentation is still widely used to create many types of foods and beverages. Starch is a …

Abstract Quinoa (Chenopodium quinoa Willd) is a pseudocereal rich in protein and excellent
source of vitamins, antioxidants, and minerals. Developing new quinoa-based products …

Solid-state fermentation (SSF) may be a suitable bioprocess to produce protein-vegetal
ingredients with increased nutritional and functional value. This study assessed changes in …

Grape pomace is a polluted waste that is usually deposited in landfills, disrupting plant
growth and polluting water. The present study aimed to convert this abundant biomass into a …

Fungal infection causes deterioration, discoloration, and loss of nutritional values of food
products. The use of lactic acid bacteria has diverse applications in agriculture to combat …

Pods and husks are cacao by-products that could be used to formulate functional
ingredients modulating circadian rhythm-linked proteins. This work aimed to design and …

Edible seaweeds are a good source of antioxidants, dietary fibers, amino acids, fatty acids
and minerals. Previous studies had demonstrated that the addition of seaweeds in the form …

Seven different millets, foxtail, kodo, little, finger, browntop, barnyard and pearl, were
subjected to solid‐state fermentation by Lactobacillus plantarum and the extent of …

Solid-state fermentation (SSF) is widely recognised as a technique to increase the bioactive
potential and nutritional value of plant materials. However, the effect of this biotreatment …