Advancements in next-generation sequencing technology have dramatically reduced the
cost and increased the ease of microbial whole genome sequencing. This approach is …

Fermented beverages (FBs) are facing challenges in functional performance and flavor
complexity, necessitating the development of new multi-functional options. Traditional …

Kefir is a fermented beverage made of a symbiotic microbial community that stands out for
health benefits. Although its microbial profile is still little explored, its effects on modulation of …

Umami peptides formed by microbial metabolism play an important role in the umami taste
of Chouguiyu. In this study, 138 umami peptides and 6 kinds of proteases in two categories …

The microbiota composition of kefir grain and milk kefir was assessed via a metagenomic
approach. Significant microorganisms were isolated and identified using molecular …

Kefir is a popular traditional fermented dairy product in many countries. It has a complex and
symbiotic culture made up of species of the genera Leuconostoc, Lactococcus, and …

Tempeh is a nutritious fermented legume food made from soybeans and commonly
consumed in Southeast Asia especially in Indonesia and Malaysia. The fermentation …

Bacterial microbiota of industrially produced kefir beverages (n: 33) consumed in Turkey
was studied using a culture-independent method and a metagenomic approach. DNA …

Introduction Spontaneous fermentation of raw cow milk without backslopping is in practice
worldwide as part of the traditional food culture, including “Doi” preparation in earthen pots …

Consumer attention to functional foods containing probiotics is growing because of their
positive effects on human health. Kefir is a fermented milk beverage produced by bacteria …