Fermente Ürünlerde Gıda Güvenliği

Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, et al. Fermented foods in a global age: East meets West. Compr Rev Food Sci Food Saf. 2020.

Sivamaruthi BS, Kesika P, Chaiyasut C. Toxins in fermented foods: Prevalence and preventions—A mini review. Toxins. 2019.

Şanlier N, Gökcen BB, Sezgin AC. Health benefits of fermented foods. Critical Reviews in Food Science and Nutrition. 2019.

Anyogu A, Olukorede A, Anumudu C, Onyeaka H, Areo E, Adewale O, et al. Microorganisms and food safety risks associated with indigenous fermented foods from Africa. Food Control. 2021.

Capozzi V, Fragasso M, Romaniello R, Berbegal C, Russo P, Spano G. Spontaneous food fermentations and potential risks for human health. Fermentation. 2017.

Zang J, Xu Y, Xia W, Regenstein JM. Quality, functionality, and microbiology of fermented fish: a review. Critical Reviews in Food Science and Nutrition. 2020.

Xu Y, Zang J, Regenstein JM, Xia W. Technological roles of microorganisms in fish fermentation: a review. Critical Reviews in Food Science and Nutrition. 2021.

Mani A. Food Preservation by Fermentation and Fermented Food Products. Int J Acad Res Dev. 2018.

Emkani M, Oliete B, Saurel R. Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review. Fermentation. 2022.

Dashko S, Zhou N, Compagno C, Piškur J. Why, when, and how did yeast evolve alcoholic fermentation? FEMS Yeast Research. 2014.

Nielsen J, Tillegreen CB, Petranovic D. Innovation trends in industrial biotechnology. Trends in Biotechnology. 2022.

El Sheikha AF. Why Fermented Foods are the Promising Food Trends in the Future? Current Research in Nutrition and Food Science. 2022.

Adesulu-Dahunsi AT, Dahunsi SO, Olayanju A. Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages. Food Control. 2020.

Voidarou C, Antoniadou M, Rozos G, Tzora A, Skoufos I, Varzakas T, et al. Fermentative foods: Microbiology, biochemistry, potential human health benefits and public health issues. Foods. 2021.

Skowron K, Budzyńska A, Grudlewska-Buda K, Wiktorczyk-Kapischke N, Andrzejewska M, Wałecka-Zacharska E, et al. Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption. Frontiers in Microbiology. 2022.

Kumari A, Pandey A, Ann A, Molinos AC, Gálvez A, Das AJ, et al. Microbiology and biochemistry of indigenous fermented foods. In: Indigenous Fermented Foods of South Asia. 2016.

Jimenez ME, O’Donovan CM, Ullivarri MF de, Cotter PD. Microorganisms present in artisanal fermented food from South America. Frontiers in Microbiology. 2022.

Chacón Mayorga GA, Arias Palma GB, Sandoval-Cañas GJ, Ordoñez-Araque RH. Ancestral fermented indigenous beverages from south america made from cassava (Manihot esculenta). Food Sci Technol. 2021.

Ercan SŞ, Bozkurt H, Soysal Ç. Significance of Biogenic Amines in Foods and Their Reduction Methods. J Food Sci Eng. 2013.

David Owens J. Indigenous fermented foods of southeast Asia. Indigenous Fermented Foods of Southeast Asia. 2014.

Ahaotu I, Anyogu A, Njoku OH, Odu NN, Sutherland JP, Ouoba LII. Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba. Int J Food Microbiol. 2013.

Li Z, Zheng M, Zheng J, Gänzle MG. Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations. Current Opinion in Food Science. 2023.

Zapaśnik A, Sokołowska B, Bryła M. Role of Lactic Acid Bacteria in Food Preservation and Safety. Foods. 2022.

Marcos C, Viegas C, de Almeida AM, Guerra MM. Portuguese traditional sausages: different types, nutritional composition, and novel trends. J Ethn Foods. 2016.

Kumar P, Chatli MK, Verma AK, Mehta N, Malav OP, Kumar D, et al. Quality, functionality, and shelf life of fermented meat and meat products: A review. Crit Rev Food Sci Nutr. 2017.

Tomažin U, Škrlep M, Prevolnik Povše M, Batorek Lukač N, Karolyi D, Červek M, et al. The effect of salting time and sex on chemical and textural properties of dry cured ham. Meat Sci. 2020.

Leroy F, Scholliers P, Amilien V. Elements of innovation and tradition in meat fermentation: Conflicts and synergies. Int J Food Microbiol. 2015.

Dincer E, Kivanc M. Characterization of Lactobacillus plantarum strains isolated from Turkish pastırma and possibility to use of food industry. Food Sci Technol. 2020.

Dincer E, Kivanc M. Characterization of lactic acid bacteria from Turkish Pastirma. Ann Microbiol. 2012.

Karslioʇlu B, Çiçek ÜE, Kolsarici N, Candoʇan K. Lipolytic changes in fermented sausages produced with Turkey meat: Effects of starter culture and heat treatment. Korean J Food Sci Anim Resour. 2014.

Akkaya L, Gök V, Kara R, Yaman H. Enterotoxin production by Staphylococcus aureus (A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage). CYTA - J Food. 2014.

Sriphochanart W, Skolpap W. Characterization of Proteolytic effect of lactic acid bacteria starter cultures on thai fermented sausages. Food Biotechnol. 2010.

Ertürkmen P, Kiliç GB, Kiliç B. Utilization of lactic acid bacteria and probiotics on meat products. Journal of Hygienic Engineering and Design. 2016.

Aksu MI, Erdemir E, Çakici N. Changes in the physico-chemical and microbial quality during the production of pastirma cured with different levels of sodium nitrite. Korean J Food Sci Anim Resour. 2016;36(5):617–25.

Akköse A, Ünal N, Yalinkiliç B, Kaban G, Kaya M. Volatile compounds and some physico-chemical properties of pastirma produced with different nitrate levels. Asian-Australasian J Anim Sci. 2017.

Chintagari S, Hazard N, Edwards G, Jadeja R, Janes M. Risks Associated with Fish and Seafood. Microbiol Spectr. 2017.

Adjou ES, Dègnon RG, Dahouenon-Ahoussi E, Soumanou MM, Sohounhloue DCK. Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore. Nat Products Bioprospect. 2017.

Giyatmi, Irianto HE. Enzymes in Fermented Fish. In: Advances in Food and Nutrition Research. 2017.

Majumdar RK, Roy D, Bejjanki S, Bhaskar N. Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India. J Food Sci Technol. 2016.

Shiby VK, Mishra HN. Fermented Milks and Milk Products as Functional Foods-A Review. Critical Reviews in Food Science and Nutrition. 2013.

Zukiewicz-Sobczak W, Wróblewska P, Adamczuk P, Silny W. Probiotic lactic acid bacteria and their potential in the prevention and treatment of allergic diseases. Central European Journal of Immunology. 2014.

42. Widyastuti Y, R, Febrisiantosa A. The Role of Lactic Acid Bacteria in Milk Fermentation. Food Nutr Sci. 2014.

Eales J, Lenoir-Wijnkoop I, King S, Wood H, Kok FJ, Shamir R, et al. Is consuming yoghurt associated with weight management outcomes? Results from a systematic review. International Journal of Obesity. 2016.

Wang H, Livingston KA, Fox CS, Meigs JB, Jacques PF. Yogurt consumption is associated with better diet quality and metabolic profile in American men and women. Nutr Res. 2013.

Rai AK, Sanjukta S, Jeyaram K. Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension. Crit Rev Food Sci Nutr. 2017.

Gamba RR, Caro CA, Martínez OL, Moretti AF, Giannuzzi L, De Antoni GL, et al. Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas. Int J Food Microbiol. 2016.

Yao G, Yu J, Hou Q, Hui W, Liu W, Kwok LY, et al. A perspective study of koumiss microbiome by metagenomics analysis based on single-cell amplification technique. Front Microbiol. 2017.

Wszolek M, Kupiec-Teahan B, Skov Guldager H, Tamime AY. Production of Kefir, Koumiss and other Related Products. In: Fermented Milks. 2007.

Chen Y, Wang Z, Chen X, Liu Y, Zhang H, Sun T. Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare’s milk. J Dairy Sci. 2010.

Choi SH. Characterization of airag collected in Ulaanbaatar, Mongolia with emphasis on isolated lactic acid bacteria. J Anim Sci Technol. 2016.

Mazorra-Manzano MA, Robles-Porchas GR, González-Velázquez DA, Torres-Llanez MJ, Martínez-Porchas M, García-Sifuentes CO, et al. Cheese whey fermentation by its native microbiota: Proteolysis and bioactive peptides release with ACE-inhibitory activity. Fermentation. 2020.

Shah NN, Singhal RS. Fermented Fruits and Vegetables. In: Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry. 2017.

Nguyen DTL, Van Hoorde K, Cnockaert M, De Brandt E, Aerts M, Binh Thanh L, et al. A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam. Int J Food Microbiol. 2013.

Medina E, de Castro A, Romero C, Ramírez EM, Brenes M. Safety of Fermented Fruits and Vegetables. In: Regulating Safety of Traditional and Ethnic Foods. 2016.

Swain MR, Anandharaj M, Ray RC, Parveen Rani R. Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics. Biotechnol Res Int. 2014.

Xiong T, Guan Q, Song S, Hao M, Xie M. Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation. Food Control. 2012.

Beganović J, Pavunc AL, Gjuračić K, Špoljarec M, Šušković J, Kos B. Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954. J Food Sci. 2011.

Patra JK, Das G, Paramithiotis S, Shin HS. Kimchi and other widely consumed traditional fermented foods of Korea: A review. Frontiers in Microbiology. 2016.

Teiseran AAU, Cicilia, Natalia P, Christian VN, Miharti Y, Rukmini E. The Differences of Sensory Quality in Kimchi from Korea and Indonesia: A Systematic Review. In: IOP Conference Series: Earth and Environmental Science. 2022.

Kwak S-H, Cho Y-M, Noh G-M, Om A-S. Cancer Preventive Potential of Kimchi Lactic Acid Bacteria (Weissella cibaria, Lactobacillus plantarum). J Cancer Prev. 2014.

Tufariello M, Durante M, Ramires FA, Grieco F, Tommasi L, Perbellini E, et al. New process for production of fermented black table olives using selected autochthonous microbial resources. Front Microbiol. 2015.

Iorizzo M, Lombardi SJ, Macciola V, Testa B, Lustrato G, Lopez F, et al. Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability. Sci World J. 2016;

Hurtado A, Reguant C, Bordons A, Rozès N. Lactic acid bacteria from fermented table olives. Food Microbiology. 2012.

Rodríguez-Figueroa JC, González-Córdova AF, Astiazaran-García H, Vallejo-Cordoba B. Hypotensive and heart rate-lowering effects in rats receiving milk fermented by specific Lactococcus lactis strains. Br J Nutr. 2013.

Rodríguez-Gómez F, Romero-Gil V, García-García P, Garrido-Fernández A, Arroyo-López FN. Fortification of table olive packing with the potential probiotic bacteria Lactobacillus pentosus TOMC-LAB2. Front Microbiol. 2014.

Malheiro R, Mendes P, Fernandes F, Rodrigues N, Bento A, Pereira JA. Bioactivity and phenolic composition from natural fermented table olives. Food Funct. 2014.

Tangüler H. Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread. Turkish J Agric - Food Sci Technol. 2014.

Kumari S, Guleria P, Dangi N. Cereal Based Beverages and Fermented Foods: A Review. Int J Enhanc Res Sci Technol Eng. 2015.

Dordević TM, Šiler-Marinković SS, Dimitrijević-Branković SI. Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem. 2010.

Bayrakçı HA, Bilgiçli N. Influence of resistant starches on chemical and functional properties of tarhana. J Food Sci Technol. 2015.

Settanni L, Tanguler H, Moschetti G, Reale S, Gargano V, Erten H. Evolution of fermenting microbiota in tarhana produced under controlled technological conditions. Food Microbiol. 2011.

Kumral A. Nutritional, chemical and microbiological changes during fermentation of tarhana formulated with different flours. Chem Cent J. 2015.

Colak H, Hampikyan H, Bingol EB, Cetin O, Akhan M, Turgay SI. Determination of mould and aflatoxin contamination in tarhana, a turkish fermented food. Sci World J. 2012.

Kumar A, Henderson A, Forster GM, Goodyear AW, Weir TL, Leach JE, et al. Dietary rice bran promotes resistance to Salmonella enterica serovar Typhimurium colonization in mice. BMC Microbiol. 2012.

Supriyati, Haryati T, Susanti T, Susana IWR. Nutritional value of rice bran fermented by Bacillus amyloliquefaciens and humic substances and its utilization as a feed ingredient for broiler chickens. Asian-Australasian J Anim Sci. 2015.

Frias J, Peñas E, Martinez-Villaluenga C. Fermented Pulses in Nutrition and Health Promotion. In: Fermented Foods in Health and Disease Prevention. 2017.

Puri A, Mir SR, Panda BP. Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food. J Food Sci Technol. 2015.

Kitagawa M, Shiraishi T, Yamamoto S, Kutomi R, Ohkoshi Y, Sato T, et al. Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strains. AMB Express. 2017.

Hsu RL, Lee KT, Wang JH, Lee LYL, Chen RPY. Amyloid-degrading ability of nattokinase from bacillus subtilis natto. J Agric Food Chem. 2009.

Dabbagh F, Negahdaripour M, Berenjian A, Behfar A, Mohammadi F, Zamani M, et al. Nattokinase: production and application. Applied Microbiology and Biotechnology. 2014.

Kurosawa Y, Nirengi S, Homma T, Esaki K, Ohta M, Clark JF, et al. A single-dose of oral nattokinase potentiates thrombolysis and anti-coagulation profiles. Sci Rep. 2015.

Schwan RF, Ramos CL, De Almeida EG, Alves VF, De Martinis ECP. Brazilian indigenous fermented food. In: Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. 2017.

Menezes AGT, Melo D de S, Ramos CL, Moreira SI, Alves E, Schwan RF. Yeasts isolated from Brazilian fermented foods in the protection against infection by pathogenic food bacteria. Microb Pathog. 2020.

Baschali A, Tsakalidou E, Kyriacou A, Karavasiloglou N, Matalas AL. Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: A neglected food group. Nutrition Research Reviews. 2017.

Marsh AJ, Hill C, Ross RP, Cotter PD. Fermented beverages with health-promoting potential: Past and future perspectives. Trends in Food Science and Technology. 2014.

Basinskiene L, Juodeikiene G, Vidmantiene D, Tenkanen M, Makaravicius T, Bartkiene E. Non-alcoholic beverages from fermented cereals with increased oligosaccharide content. Food Technol Biotechnol. 2016.

Altay F, Karbancioglu-Güler F, Daskaya-Dikmen C, Heperkan D. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics. Int J Food Microbiol. 2013.

Erten H, Tanguler H, Canbaş A. A traditional Turkish lactic acid fermented beverage: Shalgam (Salgam). Food Rev Int. 2008.

Tanguler H, Selli S, Sen K, Cabaroglu T, Erten H. Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage. J Food Sci Technol. 2017.

Okcu G, Ayhan K, Gunes Altuntas E, Vural N, Poyrazoglu ES. Determination of phenolic acid decarboxylase produced by lactic acid bacteria isolated from shalgam (şalgam) juice using green analytical chemistry method. LWT. 2016.

Ekinci FY, Baser GM, Özcan E, Üstündağ ÖG, Korachi M, Sofu A, et al. Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, shalgam. Eur Food Res Technol. 2016.

Coskun F. A traditional turkish fermented non-alcoholic grape-based beverage, “hardaliye.” Beverages. 2017.

Gok I. Functional Potential of Several Turkish Fermented Traditional Foods: Biotic Properties, Bioactive Compounds, and Health Benefits. Food Reviews International. 2021.

Başyığıt Kiliç G, Ağdaş K, Karahan AG, Çakmakçi ML. Effect of Lactobacillus plantarum AK4-11 and different grape varieties on the properties of hardaliye. Tarim Bilim Derg. 2016.

Amoutzopoulos B, Löker GB, Samur G, Çevikkalp SA, Yaman M, Köse T, et al. Effects of a traditional fermented grape-based drink “hardaliye” on antioxidant status of healthy adults: A randomized controlled clinical trial. J Sci Food Agric. 2013.

Osimani A, Garofalo C, Aquilanti L, Milanović V, Clementi F. Unpasteurised commercial boza as a source of microbial diversity. Int J Food Microbiol. 2015.

Guy J, Dimitrov S. Bacteriocin producing lactic acid bacteria isolated from Boza , a traditional fermented beverage from Balkan Peninsula – from isolation to application. Sci against Microb Pathog Commun Curr Res Technol Adv. 2011.

Tamang JP, Cotter PD, Endo A, Han NS, Kort R, Liu SQ, et al. Fermented foods in a global age: East meets West. Compr Rev Food Sci Food Saf. 2020.

Sivamaruthi BS, Kesika P, Chaiyasut C. Toxins in fermented foods: Prevalence and preventions—A mini review. Toxins. 2019.

Şanlier N, Gökcen BB, Sezgin AC. Health benefits of fermented foods. Critical Reviews in Food Science and Nutrition. 2019.

Anyogu A, Olukorede A, Anumudu C, Onyeaka H, Areo E, Adewale O, et al. Microorganisms and food safety risks associated with indigenous fermented foods from Africa. Food Control. 2021.

Capozzi V, Fragasso M, Romaniello R, Berbegal C, Russo P, Spano G. Spontaneous food fermentations and potential risks for human health. Fermentation. 2017.

Zang J, Xu Y, Xia W, Regenstein JM. Quality, functionality, and microbiology of fermented fish: a review. Critical Reviews in Food Science and Nutrition. 2020.

Xu Y, Zang J, Regenstein JM, Xia W. Technological roles of microorganisms in fish fermentation: a review. Critical Reviews in Food Science and Nutrition. 2021.

Mani A. Food Preservation by Fermentation and Fermented Food Products. Int J Acad Res Dev. 2018.

Emkani M, Oliete B, Saurel R. Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review. Fermentation. 2022.

Dashko S, Zhou N, Compagno C, Piškur J. Why, when, and how did yeast evolve alcoholic fermentation? FEMS Yeast Research. 2014.

Nielsen J, Tillegreen CB, Petranovic D. Innovation trends in industrial biotechnology. Trends in Biotechnology. 2022.

El Sheikha AF. Why Fermented Foods are the Promising Food Trends in the Future? Current Research in Nutrition and Food Science. 2022.

Adesulu-Dahunsi AT, Dahunsi SO, Olayanju A. Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages. Food Control. 2020.

Voidarou C, Antoniadou M, Rozos G, Tzora A, Skoufos I, Varzakas T, et al. Fermentative foods: Microbiology, biochemistry, potential human health benefits and public health issues. Foods. 2021.

Skowron K, Budzyńska A, Grudlewska-Buda K, Wiktorczyk-Kapischke N, Andrzejewska M, Wałecka-Zacharska E, et al. Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption. Frontiers in Microbiology. 2022.

Kumari A, Pandey A, Ann A, Molinos AC, Gálvez A, Das AJ, et al. Microbiology and biochemistry of indigenous fermented foods. In: Indigenous Fermented Foods of South Asia. 2016.

Jimenez ME, O’Donovan CM, Ullivarri MF de, Cotter PD. Microorganisms present in artisanal fermented food from South America. Frontiers in Microbiology. 2022.

Chacón Mayorga GA, Arias Palma GB, Sandoval-Cañas GJ, Ordoñez-Araque RH. Ancestral fermented indigenous beverages from south america made from cassava (Manihot esculenta). Food Sci Technol. 2021.

Ercan SŞ, Bozkurt H, Soysal Ç. Significance of Biogenic Amines in Foods and Their Reduction Methods. J Food Sci Eng. 2013.

David Owens J. Indigenous fermented foods of southeast Asia. Indigenous Fermented Foods of Southeast Asia. 2014.

Ahaotu I, Anyogu A, Njoku OH, Odu NN, Sutherland JP, Ouoba LII. Molecular identification and safety of Bacillus species involved in the fermentation of African oil beans (Pentaclethra macrophylla Benth) for production of Ugba. Int J Food Microbiol. 2013.

Li Z, Zheng M, Zheng J, Gänzle MG. Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations. Current Opinion in Food Science. 2023.

Zapaśnik A, Sokołowska B, Bryła M. Role of Lactic Acid Bacteria in Food Preservation and Safety. Foods. 2022.

Marcos C, Viegas C, de Almeida AM, Guerra MM. Portuguese traditional sausages: different types, nutritional composition, and novel trends. J Ethn Foods. 2016.

Kumar P, Chatli MK, Verma AK, Mehta N, Malav OP, Kumar D, et al. Quality, functionality, and shelf life of fermented meat and meat products: A review. Crit Rev Food Sci Nutr. 2017.

Tomažin U, Škrlep M, Prevolnik Povše M, Batorek Lukač N, Karolyi D, Červek M, et al. The effect of salting time and sex on chemical and textural properties of dry cured ham. Meat Sci. 2020.

Leroy F, Scholliers P, Amilien V. Elements of innovation and tradition in meat fermentation: Conflicts and synergies. Int J Food Microbiol. 2015.

Dincer E, Kivanc M. Characterization of Lactobacillus plantarum strains isolated from Turkish pastırma and possibility to use of food industry. Food Sci Technol. 2020.

Dincer E, Kivanc M. Characterization of lactic acid bacteria from Turkish Pastirma. Ann Microbiol. 2012.

Karslioʇlu B, Çiçek ÜE, Kolsarici N, Candoʇan K. Lipolytic changes in fermented sausages produced with Turkey meat: Effects of starter culture and heat treatment. Korean J Food Sci Anim Resour. 2014.

Akkaya L, Gök V, Kara R, Yaman H. Enterotoxin production by Staphylococcus aureus (A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage). CYTA - J Food. 2014.

Sriphochanart W, Skolpap W. Characterization of Proteolytic effect of lactic acid bacteria starter cultures on thai fermented sausages. Food Biotechnol. 2010.

Ertürkmen P, Kiliç GB, Kiliç B. Utilization of lactic acid bacteria and probiotics on meat products. Journal of Hygienic Engineering and Design. 2016.

Aksu MI, Erdemir E, Çakici N. Changes in the physico-chemical and microbial quality during the production of pastirma cured with different levels of sodium nitrite. Korean J Food Sci Anim Resour. 2016;36(5):617–25.

Akköse A, Ünal N, Yalinkiliç B, Kaban G, Kaya M. Volatile compounds and some physico-chemical properties of pastirma produced with different nitrate levels. Asian-Australasian J Anim Sci. 2017.

Chintagari S, Hazard N, Edwards G, Jadeja R, Janes M. Risks Associated with Fish and Seafood. Microbiol Spectr. 2017.

Adjou ES, Dègnon RG, Dahouenon-Ahoussi E, Soumanou MM, Sohounhloue DCK. Improvement of Fermented Fish Flour Quality Using Essential Oil Extracted From Fresh Leaves of Pimenta racemosa (Mill.) J. W. Moore. Nat Products Bioprospect. 2017.

Giyatmi, Irianto HE. Enzymes in Fermented Fish. In: Advances in Food and Nutrition Research. 2017.

Majumdar RK, Roy D, Bejjanki S, Bhaskar N. Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India. J Food Sci Technol. 2016.

Shiby VK, Mishra HN. Fermented Milks and Milk Products as Functional Foods-A Review. Critical Reviews in Food Science and Nutrition. 2013.

Zukiewicz-Sobczak W, Wróblewska P, Adamczuk P, Silny W. Probiotic lactic acid bacteria and their potential in the prevention and treatment of allergic diseases. Central European Journal of Immunology. 2014.

42. Widyastuti Y, R, Febrisiantosa A. The Role of Lactic Acid Bacteria in Milk Fermentation. Food Nutr Sci. 2014.

Eales J, Lenoir-Wijnkoop I, King S, Wood H, Kok FJ, Shamir R, et al. Is consuming yoghurt associated with weight management outcomes? Results from a systematic review. International Journal of Obesity. 2016.

Wang H, Livingston KA, Fox CS, Meigs JB, Jacques PF. Yogurt consumption is associated with better diet quality and metabolic profile in American men and women. Nutr Res. 2013.

Rai AK, Sanjukta S, Jeyaram K. Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension. Crit Rev Food Sci Nutr. 2017.

Gamba RR, Caro CA, Martínez OL, Moretti AF, Giannuzzi L, De Antoni GL, et al. Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas. Int J Food Microbiol. 2016.

Yao G, Yu J, Hou Q, Hui W, Liu W, Kwok LY, et al. A perspective study of koumiss microbiome by metagenomics analysis based on single-cell amplification technique. Front Microbiol. 2017.

Wszolek M, Kupiec-Teahan B, Skov Guldager H, Tamime AY. Production of Kefir, Koumiss and other Related Products. In: Fermented Milks. 2007.

Chen Y, Wang Z, Chen X, Liu Y, Zhang H, Sun T. Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare’s milk. J Dairy Sci. 2010.

Choi SH. Characterization of airag collected in Ulaanbaatar, Mongolia with emphasis on isolated lactic acid bacteria. J Anim Sci Technol. 2016.

Mazorra-Manzano MA, Robles-Porchas GR, González-Velázquez DA, Torres-Llanez MJ, Martínez-Porchas M, García-Sifuentes CO, et al. Cheese whey fermentation by its native microbiota: Proteolysis and bioactive peptides release with ACE-inhibitory activity. Fermentation. 2020.

Shah NN, Singhal RS. Fermented Fruits and Vegetables. In: Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry. 2017.

Nguyen DTL, Van Hoorde K, Cnockaert M, De Brandt E, Aerts M, Binh Thanh L, et al. A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam. Int J Food Microbiol. 2013.

Medina E, de Castro A, Romero C, Ramírez EM, Brenes M. Safety of Fermented Fruits and Vegetables. In: Regulating Safety of Traditional and Ethnic Foods. 2016.

Swain MR, Anandharaj M, Ray RC, Parveen Rani R. Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics. Biotechnol Res Int. 2014.

Xiong T, Guan Q, Song S, Hao M, Xie M. Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation. Food Control. 2012.

Beganović J, Pavunc AL, Gjuračić K, Špoljarec M, Šušković J, Kos B. Improved Sauerkraut Production with Probiotic Strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954. J Food Sci. 2011.

Patra JK, Das G, Paramithiotis S, Shin HS. Kimchi and other widely consumed traditional fermented foods of Korea: A review. Frontiers in Microbiology. 2016.

Teiseran AAU, Cicilia, Natalia P, Christian VN, Miharti Y, Rukmini E. The Differences of Sensory Quality in Kimchi from Korea and Indonesia: A Systematic Review. In: IOP Conference Series: Earth and Environmental Science. 2022.

Kwak S-H, Cho Y-M, Noh G-M, Om A-S. Cancer Preventive Potential of Kimchi Lactic Acid Bacteria (Weissella cibaria, Lactobacillus plantarum). J Cancer Prev. 2014.

Tufariello M, Durante M, Ramires FA, Grieco F, Tommasi L, Perbellini E, et al. New process for production of fermented black table olives using selected autochthonous microbial resources. Front Microbiol. 2015.

Iorizzo M, Lombardi SJ, Macciola V, Testa B, Lustrato G, Lopez F, et al. Technological potential of lactobacillus strains isolated from fermented green olives: In vitro studies with emphasis on oleuropein-degrading capability. Sci World J. 2016;

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