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Kiuchi, K., Natto, H.T. and Äî, A. (2003) Food Made by Fermenting Cooked Soybeans with Bacillus Subtilis (Natto). In: Farnworth, E.R. Ed., Handbook of Fermented Functional Foods, CRC Press, Boca Raton, 227-250.
https://doi.org/10.1201/9780203009727.ch9

has been cited by the following article:

• TITLE: Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products

  AUTHORS: Mabel Kyei Kwofie, Nafisatu Bukari, Oluwaseyi Adeboye

  KEYWORDS: Probiotics, Lactobacillus spp, Bifidobacterium spp, Yeast, Lactic Acid Bacterial (LAB), Fermentation, Food Products

  JOURNAL NAME: Advances in Microbiology, Vol.10 No.9, September 29, 2020

  ABSTRACT: Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic acid, bacterial fermented food is presented. Probiotics of Lactobacillus spp. and Bifidobacterium spp.’s activities and processes within the human intestinal system are examined. Yeast and lactic acid bacterial (LAB) fermented foods from classified food groups such as vegetables, cereals, and grains, soybean, milk, fish, meat, and beverages are examined. This paper focuses on probiotic (microorganism) strains identified with food and their potential health and nutrition benefits. Finally, the impact of processing parameters and non-process factors on probiotics potential in fermented food is investigated.