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 …

Industrialization, population burst, and changing lifestyles have resulted in the genesis of
non-degradable pollutants languishing the environment and human health. Biological …

Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as
the cheese rind, on their surfaces. The rind of such cheeses comprises a complex …

Food loss and waste is a major concern in the United States and globally, with dairy foods
representing one of the top categories of food lost and wasted. Estimates indicate that in the …

Water kefir is a fruity, sour, slightly alcoholic and carbonated beverage, which is made by
fermentation of an aqueous sucrose solution in the presence of dried figs and water kefir …

Post-harvest wet coffee processing is a commonly applied method to transform coffee
cherries into green coffee beans through depulping or demucilaging, fermentation, washing …

Industrial production of Gouda cheeses mostly relies on a rotated use of different mixed-
strain lactic acid bacteria starter cultures to avoid phage infections. However, it is unknown …

Temporal shotgun metagenomics of multiple samples of an Arabica wet coffee fermentation
process, which was examined microbiologically and metabolomically before, was performed …

Cocoa fermentation is the first step in the post-harvest processing chain of cocoa and is
important for the removal of the cocoa pulp surrounding the beans and the development of …

The microbial communities present within fermented foods are diverse and dynamic,
producing a variety of metabolites responsible for the fermentation processes, imparting …