Fermented Foods

  title={Fermented Foods},
  author={Michael G{\"a}nzle},
  journal={Food Microbiology},

Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours

The biotechnological protocol to make the novel snack here proposed is suitable for the large-scale application in food industry, giving a platform product with a peculiar and appreciated sensory profile.

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae.

This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences and proposed reclassification reflects the phylogenetic position of the micro-organisms, and groups lactobacilli into robust clades with shared ecological and metabolic properties.

Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli

Phylogenetic analysis of major genes involved in hydroxycinnamic acid metabolism in strains of the genus Lactobacilli revealed that Par1 was found to be the most widely distributed phenolic acid reductase, while HcrB was the least abundant, present in less than 9% of Lactsobacillus spp.

Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread

Mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles, and S. cerevisiae produced the highest amount of CO2 among all strains and thus enhanced bread volume and crumb texture.



Metagenomic reconstructions of gut microbial metabolism in weanling pigs

The assembly of 360 high-quality genomes as the first metagenomic reference for swine intestinal microbiota allowed identification of key microbial contributors to degradation of starch, fructans, and lactose, enabling improvement of feeding models with higher feed efficiency and better pathogen control for weanling pigs.

Characterization of the microbial community in different types of Daqu samples as revealed by 16S rRNA and 26S rRNA gene clone libraries

This study identified potential biomarkers for the different types of Daqu, which can be useful for quality control and technology development of liquor or vinegar production, using a culture-independent cloning method.

Applications of microbial fermentations for production of gluten-free products and perspectives

A gluten-free (GF) diet is recognised as being the only accepted treatment for celiac disease—a permanent autoimmune enteropathy triggered by the ingestion of gluten-containing cereals. The bakery

What Was Brewing in the Natufian? An Archaeological Assessment of Brewing Technology in the Epipaleolithic

It has long been speculated that increasing demands for cereals for the purposes of brewing beer led to domestication in the Near Eastern Natufian cultures. While the question of whether cereals were

The Origins of Inebriation: Archaeological Evidence of the Consumption of Fermented Beverages and Drugs in Prehistoric Eurasia

The earliest testimonies of the use of alcohol and drugs suggest that inebriation is a long-established habit, the origins of which can be traced back to prehistory. Traces highly suggestive of

Die antimikrobielle Wirkung von Bakteriozin bildenden Kulturen in Fleischwaren : 2. Vergleich des Effektes unterschiedlicher Bakteriozin bildender Laktobazillen auf Listerien in Rohwurst

Fermented sausages were produced in two series of independent experiments which corresponded to the technologies commonly applied in Spain (series A) and in Germany for the production of nitrate