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- Şanlier, Nevin; Gökcen, Büşra Başar; Sezgin, Aybüke Ceyhun
- Critical reviews in food science and nutrition 2019 v.59 no.3 pp. 506-527
- antihypertensive effect; antimicrobial properties; antioxidants; bacteriocins; conjugated linoleic acid; exopolysaccharides; fermentation; fermented foods; flavor; health effects assessments; lactic acid bacteria; minerals; peptides; prebiotics; protective effect; proteinases; shelf life; sphingolipids; vitamins
- ... In the past, the beneficial effects of fermented foods on health were unknown, and so people primarily used fermentation to preserve foods, enhance shelf life, and improve flavour. Fermented foods became an important part of the diet in many cultures, and over time fermentation has been associated with many health benefits. Because of this, the fermentation process and the resulting fermented prod ...
- Rodhouse, Lindsey; Carbonero, Franck
- Critical reviews in food science and nutrition 2019 v.59 no.3 pp. 462-473
- Lactobacillus; antimicrobial properties; beers; brewing; brewing industry; carbon dioxide; diacetyl; fermentation; flavor; food waste; high-throughput nucleotide sequencing; hops; ingredients; lactic acid bacteria; nutrients; odors; oxygen; pH; pathogens; quality control; raw materials; spoilage; spoilage microorganisms; texture; yeasts
- ... The brewing process differs slightly in craft breweries as compared to industrial breweries, as there are fewer control points. This affects the microbiota of the final product. Beer contains several antimicrobial properties that protect it from pathogens, such as low pH, low oxygen and high carbon dioxide content, and the addition of hops. However, these hurdles have limited power controlling spo ...