Non‐gene‐editing microbiome engineering (NgeME) is the rational design and control of
natural microbial consortia to perform desired functions. Traditional NgeME approaches use …

Chinese Baijiu, the national liquor of China, is also one of the world-renowned distilled
spirits. Jiuqu, a fermentation starter, is the masterpiece of traditional food biotechnology with …

In this research, five commercial lactic acid bacteria (LAB) strains were selected for the
fermentation of blended edible rose and shiitake beverage for their frequent application and …

Background Seaweeds are promising substrates for biotransformation via fermentation,
something that has been primarily utilized by the field of biofuels but focused less attention …

Plant-based beverages are enriched by the fermentation process. However, their
biocompounds are transformed during gastrointestinal digestion, improving their …

Fruit and vegetable fermented beverages, a functional non-dairy fermented product, are
popular worldwide due to their health-promoting attributes. It is reported that a variety of …

Various fermented foods and beverages are considered as representations of the traditional
and cultural heritage of society. These fermented products have been enjoyed worldwide …

The global population is increasing, with a predicted demand for 1250 million tonnes of
animal-derived protein by 2050, which will be difficult to meet. Single-cell protein (SCP) …

The fermented tea beverage Kombucha is obtained through a series of biochemical and
enzymatic reactions carried out by symbiotic cultures of bacteria and yeasts (SCOBY). It …

Aloe vera has been medicinally used for centuries. Its bioactive compounds have been
shown to be very effective in the treatment of numerous diseases. In this work, a novel …