Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Fermented foods and beverages are increasingly being included in the diets of people
around the world, as they significantly contribute to flavor and interest in nutrition and food …

The purpose of this study was to evaluate the improvement of the nutritional value of
soybean meal by using Thua nao starter as a dietary supplement for tilapia culture. The …

Natto is a traditional fermented soybean-based food that has been an integral part of
Japanese cuisine for several centuries. Although there have been extensive studies on the …

Bacteriotherapy represents an attractive approach for both prophylaxis and treatment of
human diseases. However, combining probiotic bacteria in “cocktails” is underexplored …

Fermented soy foods (FSFs) are consumed as a common staple in many countries of Asia.
They are receiving cosmopolitan demand because of their impressive functional properties …

Natto, fermented food produced by Bacillus subtilis natto (B. subtilis natto), is widely
consumed around the world, and its potential health functions are attracting attention. Natto …

Natto, known for its high vitamin K content, has been demonstrated to suppress
atherosclerosis in large-scale clinical trials through a yet-unknown mechanism. In this study …

The process of oxidation is believed to be mainly responsible for different chronic diseases
and the deterioration of food by reducing shelf life. Antioxidants are known to scavenge …

We used LC-MS to identify the metabolic changes in soybean fermented by Bacillus subtilis
DC-15 to comprehend the biochemical alterations. Total 650 distinct metabolites were …