Functional Properties of Microorganisms in Fermented Foods (Q26747456)

Europe PubMed Central

title

Functional Properties of Microorganisms in Fermented Foods (English)

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author name string

Jyoti P Tamang

1

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Dong-Hwa Shin

2

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Su-Jin Jung

3

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Soo-Wan Chae

Frontiers in Microbiology

4

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language of work or name

English

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publication date

2016

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published in

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Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

volume

7

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page(s)

578

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cites work

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Fermented fish oil suppresses T helper 1/2 cell response in a mouse model of atopic dermatitis via generation of CD4+CD25+Foxp3+ T cells

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Enterocins in food preservation.

28 September 2017

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28 September 2017

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Central administration of resveratrol improves diet-induced diabetes.

28 September 2017

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Some distinguishable properties between acid-stable and neutral types of alpha-amylases from acid-producing koji

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28 September 2017

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28 September 2017

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Biogenic amines in dry fermented sausages: a review.

28 September 2017

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Whole grains protect against atherosclerotic cardiovascular disease

28 September 2017

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Kefir improves lactose digestion and tolerance in adults with lactose maldigestion

28 September 2017

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28 September 2017

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28 September 2017

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Vitamin B12 production by Citrobacter freundii or Klebsiella pneumoniae during tempeh fermentation and proof of enterotoxin absence by PCR

28 September 2017

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28 September 2017

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Microbiology of oriental fermented foods

28 September 2017

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Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber.

28 September 2017

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Preparation of idli batter, its properties and nutritional improvement during fermentation

31 May 2018

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Genome sequence of the naturally plasmid-free Lactobacillus plantarum strain NC8 (CCUG 61730).

31 May 2018

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Doenjang, a fermented soybean paste, decreased visceral fat accumulation and adipocyte size in rats fed with high fat diet more effectively than nonfermented soybeans

31 May 2018

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Immunomodulatory and antitumor effects in vivo by the cytoplasmic fraction of Lactobacillus casei and Bifidobacterium longum.

31 May 2018

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31 May 2018

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31 May 2018

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Isoflavone transformation during soybean koji preparation and subsequent miso fermentation supplemented with ethanol and NaCl

21 January 2018

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Inhibition of Akt signaling and enhanced ERK1/2 activity are involved in induction of macroautophagy by triterpenoid B-group soyasaponins in colon cancer cells

21 January 2018

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Assessment of probiotic properties in lactic acid bacteria isolated from wine.

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The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins

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Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation.

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Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients

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3-(4'-hydroxyl-3',5'-dimethoxyphenyl)propionic acid, an active principle of kimchi, inhibits development of atherosclerosis in rabbits

21 January 2018

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Functional properties of Lactobacillus strains isolated from kimchi.

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Supplementation with Aspergillus oryzae-fermented kochujang lowers serum cholesterol in subjects with hyperlipidemia.

21 January 2018

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Production of conjugated linoleic acid by probiotic Lactobacillus acidophilus La-5.

21 January 2018

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Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties

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Microbial fermented tea – a potential source of natural food preservatives

21 January 2018

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Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh

21 January 2018

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Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp.

21 January 2018

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Effect of genetic type and casein haplotype on antioxidant activity of yogurts during storage.

21 January 2018

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Angiotensin-converting enzyme inhibitory activity of peptides derived from caprine kefir

21 January 2018

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Supplementation of cheonggukjang and red ginseng cheonggukjang can improve plasma lipid profile and fasting blood glucose concentration in subjects with impaired fasting glucose.

21 January 2018

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Defining the genetic differences between wild and domestic strains of Bacillus subtilis that affect poly-gamma-dl-glutamic acid production and biofilm formation

21 January 2018

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Antibiotic resistance and probiotic properties of dominant lactic microflora from Tungrymbai, an ethnic fermented soybean food of India

21 January 2018

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Selection of starter cultures for the production of kinema, a fermented soybean food of the Himalaya

21 January 2018

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Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas

21 January 2018

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Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation

21 January 2018

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Lipoteichoic acid from Lactobacillus rhamnosus GG as an oral photoprotective agent against UV-induced carcinogenesis.

21 January 2018

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Antidiabetic effect of probiotic dahi containing Lactobacillus acidophilus and Lactobacillus casei in high fructose fed rats.

21 January 2018

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NATTO BACILLUS CONTAINS A LARGE AMOUNT OF WATER-SOLUBLE VITAMIN K (MENAQUINONE-7)

21 January 2018

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Effects of Lactobacillus plantarum MA2 isolated from Tibet kefir on lipid metabolism and intestinal microflora of rats fed on high-cholesterol diet.

21 January 2018

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Non-sterilized fermentative co-production of poly(γ-glutamic acid) and fibrinolytic enzyme by a thermophilic Bacillus subtilis GXA-28.

21 January 2018

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Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of India

21 January 2018

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Screening and characterization of probiotic lactic acid bacteria isolated from Korean fermented foods

28 November 2018

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Effect of long-term intake of milk products on blood pressure in hypertensive rats.

28 November 2018

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Carbohydrates, dietary fiber, and incident type 2 diabetes in older women

28 November 2018

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Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review

28 November 2018

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Biogenic amines in fermented foods

21 January 2018

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Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria

21 January 2018

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Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period

21 January 2018

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12 December 2020

Identification of the agent from Lactobacillus plantarum KFRI464 that enhances bacteriocin production by Leuconostoc citreum GJ7

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12 December 2020

The antiallergic effect of kefir Lactobacilli

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12 December 2020

Detergent-Stable Salt-Activated Proteinases from Virgibacillus halodenitrificans SK1-3-7 Isolated from Fish Sauce Fermentation

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12 December 2020

Effects of soyasaponins on lipid peroxidation through the secretion of thyroid hormones

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12 December 2020

Quantitative evaluation of the therapeutic effect of fermented soybean products containing a high concentration of GABA on phthalic anhydride-induced atopic dermatitis in IL-4/Luc/CNS-1 Tg mice

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12 December 2020

Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL/6J mice

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12 December 2020

The effect of milk and lactobacillus feeding on human intestinal bacterial enzyme activity

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12 December 2020

Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions from fermented skim milk with Lactobacillus delbrueckii ssp. bulgaricus LB340

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12 December 2020

Decrease of tissue angiotensin I-converting enzyme activity upon feeding sour milk in spontaneously hypertensive rats

1 reference

12 December 2020

Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare's milk

1 reference

12 December 2020

Isolation and partial characterization of a bacteriocin produced by Pediococcus pentosaceus K23-2 isolated from Kimchi

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12 December 2020

Angiotensin I-converting enzyme inhibitory activity and insulin secretion stimulative activity of fermented fish sauce

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12 December 2020

Phylogeny of gamma-polyglutamic acid-producing Bacillus strains isolated from fermented soybean foods manufactured in Asian countries

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12 December 2020

In vitro digestibility of bacillus fermented soya bean

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12 December 2020

Identification and partial characterization of lacticin BH5, a bacteriocin produced by Lactococcus lactis BH5 isolated from Kimchi

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12 December 2020

Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk

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7 January 2021

White cabbage fermentation improves ascorbigen content, antioxidant and nitric oxide production inhibitory activity in LPS-induced macrophages

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7 January 2021

Effect of storage on the content of indole-glucosinolate breakdown products and vitamin C of sauerkrauts treated by high hydrostatic pressure

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7 January 2021

https://api.crossref.org/works/10.3389%2FFMICB.2016.00578

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7 January 2021

Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing

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7 January 2021

Malonyl Isoflavone Glycosides in Soybean Seeds(Glycine max MERRILL).

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7 January 2021

Fermentation characteristics and angiotensin I-converting enzyme-inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk

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7 January 2021