Health benefits and risks of fermented foods-the PIMENTO initiative.

Autor: Todorovic S; Institute for Biological Research Sinisa Stankovic, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia., Akpinar A; Department of Food Engineering, Manisa Celal Bayar University Faculty of Engineering and Natural Science, Manisa, Türkiye., Assunção R; Egas Moniz Center for Interdisciplinary Research (CiiEM), Egas Moniz School of Health and Science, Almada, Portugal., Bär C; Competence Division Method Development and Analytics, Agroscope, Berne, Switzerland., Bavaro SL; Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Bari, Italy., Berkel Kasikci M; Department of Food Engineering, Manisa Celal Bayar University Faculty of Engineering and Natural Science, Manisa, Türkiye.; STLO, INRAE, Institut Agro-Rennes Angers, Rennes, France., Domínguez-Soberanes J; Facultad de Ingeniería, Universidad Panamericana, Aguascalientes, Mexico., Capozzi V; Department of Food Science, University of Foggia, Foggia, Italy., Cotter PD; Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland., Doo EH; School of Living and Environmental Engineering, Dongyang Mirae University, Seoul, Republic of Korea., Gündüz Ergün B; Biotechnology Research Center, Field Crops Central Research Institute, Ankara, Türkiye., Guzel M; Department of Food Engineering, Hitit University, Corum, Türkiye., Harsa HS; Department of Food Engineering, Izmir Institute of Technology, Izmir, Türkiye., Hastaoglu E; Cumhuriyet University, Sivas, Türkiye., Humblot C; French National Research Institute for Sustainable Development (IRD), Montpellier, France., Hyseni B; Faculty of Food Technology, University 'Isa Boletini', Mitrovica, Republic of Kosovo., Hosoglu MI; Biotechnology Institute, Gebze Technical University, Kocaeli, Türkiye., Issa A; Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon., Karakaş-Budak B; Department of Food Engineering, Akdeniz University Faculty of Engineering, Antalya, Türkiye., Karakaya S; Department of Food Engineering, Faculty of Engineering, Ege University, Izmir, Türkiye., Kesenkas H; Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Türkiye., Keyvan E; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Türkiye., Künili IE; Department of Fishing and Fish Processing Technology, Faculty of Marine Sciences and Technology, Canakkale Onsekiz Mart University, Canakkale, Türkiye., Kütt ML; ÄIO, Tallinn, Estonia., Laranjo M; MED-Mediterranean Institute for Agriculture, Environment and Development-CHANGE-Global Change and Sustainability Institute and Departamento de Medicina Veterinária-Escola de Ciências e Tecnologia (ECT), Universidade de Évora, Évora, Portugal., Louis S; Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institut, Karlsruhe, Germany., Mantzouridou FT; Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece., Matalas A; Department of Nutrition and Dietetics, Harokopio University, Athens, Greece., Mayo B; Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Villaviciosa, Spain., Mojsova S; Department of Food Safety and Veterinary Public Health, Food Institute, Faculty of Veterinary Medicine, Skopje, Ss. Cyril and Methodius University, Skopje, North Macedonia., Mukherjee A; Department of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland., Nikolaou A; Department of Molecular Biology and Genetics, Democritus University of Thrace, Alexandroupolis, Greece., Ortakci F; Food Engineering Department, Istanbul Technical University, Istanbul, Türkiye., Paveljšek D; Institute of Dairy Science and Probiotics, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domžale, Slovenia., Perrone G; Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Bari, Italy., Pertziger E; Research Division Microbial Food Systems, Agroscope, Berne, Switzerland.; Department of Epidemiology and Health Systems, Center for Primary Care and Public Health (Unisanté), University of Lausanne, Lausanne, Switzerland., Santa D; Faculty of Agricultural Sciences and Food, Ss. Cyril and Methodius University in Skopje, Skopje, North Macedonia., Sar T; Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden., Savary-Auzeloux I; Human Nutrition Unit, INRAE, Université Clermont-Auvergne, Clermont-Ferrand, France., Schwab C; Department of Biological and Chemical Engineering, Aarhus University, Aarhus, Denmark., Starowicz M; Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland., Stojanović M; Faculty of Medicine, University of Belgrade, Belgrade, Serbia., Syrpas M; Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania., Tamang JP; Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, India., Yerlikaya O; Department of Dairy Technology, Faculty of Agriculture, Ege University, Izmir, Türkiye., Yilmaz B; Department of Biological Sciences, Tata Institute of Fundamental Research, Hyderabad, India.; Department of Nutrition and Dietetics, Faculty of Health Sciences, Çukurova University, Adana, Türkiye., Malagon-Rojas J; Instituto Nacional de Salud de Colombia, Bogotá, Colombia., Salminen S; Functional foods Forum, Faculty of Medicine, University of Turku, Turku, Finland., Frias J; Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain., Chassard C; Human Nutrition Unit, INRAE, Université Clermont-Auvergne, Clermont-Ferrand, France., Vergères G; Research Division Microbial Food Systems, Agroscope, Berne, Switzerland.

Publikováno v: Frontiers in nutrition [Front Nutr] 2024 Sep 03; Vol. 11, pp. 1458536. Date of Electronic Publication: 2024 Sep 03 (Print Publication: 2024).

Glycine max Fermented by a Novel Probiotic, Bifidobacterium animalis subsp. lactis LDTM 8102, Increases Immuno-Modulatory Function.

Autor: Kim JH; Department of Biotechnology, Yonsei University, Seoul 03722, Republic of Korea.; Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea., Jeong M; Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea., Doo EH; Department of Yuhan Biotechnology, School of Bio-Health Sciences, Yuhan University, Bucheon 14780, Republic of Korea., Koo YT; Natural Products Convergence R&D Division, Kwangdong Pharm Co. Ltd., Republic of Korea., Lee SJ; Natural Products Convergence R&D Division, Kwangdong Pharm Co. Ltd., Republic of Korea., Jang JW; Natural Products Convergence R&D Division, Kwangdong Pharm Co. Ltd., Republic of Korea., Park JHY; Bio-MAX Institute, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea., Huh CS; Research Institute of Eco-friendly Livestock Science, Institute of Green-Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.; Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Republic of Korea., Byun S; Department of Biotechnology, Yonsei University, Seoul 03722, Republic of Korea., Lee KW; Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea.; Bio-MAX Institute, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea.; Advanced Institutes of Convergence Technology, Seoul National University, Suwon 16229, Republic of Korea.; Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea.

Publikováno v: Journal of microbiology and biotechnology [J Microbiol Biotechnol] 2022 Sep 28; Vol. 32 (9), pp. 1146-1153. Date of Electronic Publication: 2022 Aug 30.

Effect of dietary nucleosides and yeast extracts on composition and metabolic activity of infant gut microbiota in PolyFermS colonic fermentation models.

Autor: Doo EH; Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Department of Health Sciences and Technology, ETH-Zurich, 8092 Zurich, Switzerland., Chassard C; Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Department of Health Sciences and Technology, ETH-Zurich, 8092 Zurich, Switzerland.; Université Clermont Auvergne, INRA, UMRF, F-15000 Aurillac, France., Schwab C; Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Department of Health Sciences and Technology, ETH-Zurich, 8092 Zurich, Switzerland., Lacroix C; Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, Department of Health Sciences and Technology, ETH-Zurich, 8092 Zurich, Switzerland.

Publikováno v: FEMS microbiology ecology [FEMS Microbiol Ecol] 2017 Aug 01; Vol. 93 (8).

Validation of a batch cultivation protocol for fecal microbiota of Kenyan infants.

Autor: Rachmühl, Carole¹ (AUTHOR), Lacroix, Christophe¹ (AUTHOR) christophe.lacroix@hest.ethz.ch, Giorgetti, Ambra² (AUTHOR), Stoffel, Nicole U.² (AUTHOR), Zimmermann, Michael B.² (AUTHOR), Brittenham, Gary M.³ (AUTHOR), Geirnaert, Annelies¹ (AUTHOR) annelies.geirnaert@hest.ethz.ch

Publikováno v: BMC Microbiology. 7/4/2023, Vol. 23 Issue 1, p1-12. 12p.

In situ recovery of lycopene during biosynthesis with recombinant Escherichia coli.

Autor: Yoon KW; Department of Food Science & Technology, Ewha Womans University, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, Republic of Korea., Doo EH, Kim SW, Park JB

Publikováno v: Journal of biotechnology [J Biotechnol] 2008 Jun 30; Vol. 135 (3), pp. 291-4. Date of Electronic Publication: 2008 Apr 16.