ORIGINAL RESEARCH
Published on 29 May 2020
Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India
doi 10.3389/fmicb.2020.00905
- 8,559 views
- 33 citations
- Frontiers in Microbiology
- Food Microbiology
- Research Topics
- Insights of Fermented Foods and Beverages: Microbiology and Health-Promoting Benefits
Insights of Fermented Foods and Beverages: Microbiology and Health-Promoting Benefits
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Articles
ORIGINAL RESEARCH
Published on 05 Nov 2019
Phenotypic and Genotypic Identification of Bacteria Isolated From Traditionally Prepared Dry Starters of the Eastern Himalayas
doi 10.3389/fmicb.2019.02526
- 23,126 views
- 36 citations
ORIGINAL RESEARCH
Published on 24 May 2019
Fermented Dairy Foods: Impact on Intestinal Microbiota and Health-Linked Biomarkers
doi 10.3389/fmicb.2019.01046
- 26,820 views
- 100 citations
ORIGINAL RESEARCH
Published on 22 May 2019
Transcriptional Comparison Investigating the Influence of the Addition of Unsaturated Fatty Acids on Aroma Compounds During Alcoholic Fermentation
doi 10.3389/fmicb.2019.01115
- 2,598 views
- 8 citations
ORIGINAL RESEARCH
Published on 24 Apr 2019
Some Functional Properties of khambir, an Ethnic Fermented Cereal-Based Food of Western Himalayas
doi 10.3389/fmicb.2019.00730
- 5,692 views
- 13 citations
REVIEW
Published on 26 Mar 2019
Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products
doi 10.3389/fmicb.2019.00502
- 17,171 views
- 106 citations
ORIGINAL RESEARCH
Published on 12 Mar 2019
Unraveling the Contribution of High Temperature Stage to Jiang-Flavor Daqu, a Liquor Starter for Production of Chinese Jiang-Flavor Baijiu, With Special Reference to Metatranscriptomics
doi 10.3389/fmicb.2019.00472
- 4,935 views
- 65 citations
ORIGINAL RESEARCH
Published on 06 Mar 2019
The Effects of Unfermented and Fermented Cow and Sheep Milk on the Gut Microbiota
doi 10.3389/fmicb.2019.00458
- 13,739 views
- 25 citations
ORIGINAL RESEARCH
Published on 05 Mar 2019
Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method
doi 10.3389/fmicb.2019.00348
- 6,855 views
- 32 citations
ORIGINAL RESEARCH
Published on 13 Feb 2019
A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten FriendlyTM Flour and Bifidobacterium infantis
doi 10.3389/fmicb.2019.00226
- 2,956 views
- 3 citations
ORIGINAL RESEARCH
Published on 13 Feb 2019
Production of Naturally γ-Aminobutyric Acid-Enriched Cheese Using the Dairy Strains Streptococcus thermophilus 84C and Lactobacillus brevis DSM 32386
doi 10.3389/fmicb.2019.00093
- 4,605 views
- 39 citations
ORIGINAL RESEARCH
Published on 09 Jan 2019
High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage
doi 10.3389/fmicb.2018.03282
- 7,014 views
- 46 citations
