Our current food system relies on unsustainable practices, which often fail to provide healthy
diets to a growing population. Therefore, there is an urgent demand for new sustainable …

Food is essential to provide energy for human cellular metabolism, and is usually made from
plants or animals. Beside plants and animals, other important food sources are made by …

Soy sauce is a traditional condiment that, because of its documented health benefits, is
becoming increasingly ubiquitous. It is produced in a two‐stage fermentation process …

The soy sauce produced by Cantonese fermentation has a unique flavor, among which
brine fermentation plays an important role. In this fermentation process, 61 volatile …

Wine fermentation is a representation of complex higher-order microbial interactions.
Despite the beneficial properties that these communities bring to wine, their complexity …

Soy sauce is a traditional fermented food produced from soybean and wheat under the
action of microorganisms. The soy sauce brewing process mainly involves two steps …

Model microbial communities are often studied to better understand interactions and fluxes
during fermentation processes. However, models that take into account the potential impact …

Consumers are attracted to traditional fermented foods due to their unique flavor and
nutritional value. However, the traditional fermentation technique can no longer …

Soy sauce, an important condiment, varies greatly in the brand, geographical distribution,
and production processes. We investigated the potential of volatile organic compounds …

This review delves into the intricate traits of microbial communities encountered in
spontaneously fermented foods (SFF), contributing to resistance, resilience, and functionality …