Literature DB >> 33908143

Fermentation for future food systems: Precision fermentation can complement the scope and applications of traditional fermentation.

Ting Shien Teng1,2, Yi Ling Chin1,2, Kong Fei Chai2, Wei Ning Chen1,2.   

Abstract

Modern biotechnology holds great potential for expanding the scope of fermentation to create novel foods and improve the sustainability of food production.
© 2021 The Authors.

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Mesh：

Year:  2021        PMID： 33908143      PMCID： PMC8097352          DOI： 10.15252/embr.202152680

Source DB:  PubMed          Journal:  EMBO Rep        ISSN： 1469-221X            Impact factor:   8.807


  13 in total

Review 1.  Functional genomics for food fermentation processes.

Authors:  E J Smid; J Hugenholtz
Journal:  Annu Rev Food Sci Technol       Date:  2010

2.  Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development.

Authors:  Kong Fei Chai; Amanda Ying Hui Voo; Wei Ning Chen
Journal:  Compr Rev Food Sci Food Saf       Date:  2020-10-18       Impact factor: 12.811

3.  Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit.

Authors:  Kong Fei Chai; Lee Sin Chang; Noranizan Mohd Adzahan; Roselina Karim; Yaya Rukayadi; Hasanah Mohd Ghazali
Journal:  Food Chem       Date:  2018-07-25       Impact factor: 7.514

Review 4.  The Engineering Potential of Rhodosporidium toruloides as a Workhorse for Biotechnological Applications.

Authors:  Young-Kyoung Park; Jean-Marc Nicaud; Rodrigo Ledesma-Amaro
Journal:  Trends Biotechnol       Date:  2017-11-10       Impact factor: 19.536

Review 5.  Fermented food in the context of a healthy diet: how to produce novel functional foods?

Authors:  Frédéric Leroy; Luc De Vuyst
Journal:  Curr Opin Clin Nutr Metab Care       Date:  2014-11       Impact factor: 4.294

Review 6.  Kimchi microflora: history, current status, and perspectives for industrial kimchi production.

Authors:  Ji Young Jung; Se Hee Lee; Che Ok Jeon
Journal:  Appl Microbiol Biotechnol       Date:  2014-01-14       Impact factor: 4.813

7.  Engineering Rhodosporidium toruloides with a membrane transporter facilitates production and separation of carotenoids and lipids in a bi-phasic culture.

Authors:  Jaslyn J L Lee; Liwei Chen; Bin Cao; Wei Ning Chen
Journal:  Appl Microbiol Biotechnol       Date:  2015-11-03       Impact factor: 4.813

8.  Fermentation for future food systems: Precision fermentation can complement the scope and applications of traditional fermentation.

Authors:  Ting Shien Teng; Yi Ling Chin; Kong Fei Chai; Wei Ning Chen
Journal:  EMBO Rep       Date:  2021-04-27       Impact factor: 8.807

Review 9.  Microbial bioinformatics for food safety and production.

Authors:  Wynand Alkema; Jos Boekhorst; Michiel Wels; Sacha A F T van Hijum
Journal:  Brief Bioinform       Date:  2015-06-16       Impact factor: 11.622

10.  A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile.

Authors:  Wai Kit Mok; Yong Xing Tan; Jaslyn Lee; Jaejung Kim; Wei Ning Chen
Journal:  AMB Express       Date:  2019-05-04       Impact factor: 3.298
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  3 in total

1.  Fermentation for future food systems: Precision fermentation can complement the scope and applications of traditional fermentation.

Authors:  Ting Shien Teng; Yi Ling Chin; Kong Fei Chai; Wei Ning Chen
Journal:  EMBO Rep       Date:  2021-04-27       Impact factor: 8.807

Review 2.  Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation.

Authors:  Mariagrazia Molfetta; Etiele G Morais; Luisa Barreira; Giovanni Luigi Bruno; Francesco Porcelli; Eric Dugat-Bony; Pascal Bonnarme; Fabio Minervini
Journal:  Foods       Date:  2022-07-12

Review 3.  Microorganisms present in artisanal fermented food from South America.

Authors:  Maria Eugenia Jimenez; Ciara M O'Donovan; Miguel Fernandez de Ullivarri; Paul D Cotter
Journal:  Front Microbiol       Date:  2022-09-08       Impact factor: 6.064
  3 in total

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