Article

Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation

2024-02-28

Abstract excerpt

Fermentation is resurgent around the world as people seek healthier, more sustainable, and tasty food options. This study explores the microbial ecology of miso, a traditional Japanese fermented paste, made with novel regional substrates to develop new plant-based foods. Eight novel miso varieties were developed using different protein-rich substrates: yellow peas, Gotland lentils, and fava beans (each with two tr...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 1c7ddea9-1dfc-5ab5-9f09-7e4a1af739fc
DOI: 10.1101/2024.02.28.582453

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovationDOI 10.1101/2024.02.28.582453Read

Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous FermentationSemantic proximity Read

Metagenomics reveals the habitat specificity of biosynthetic potential of secondary metabolites in global food fermentationsSemantic proximity Read

Multi-omics analysis of a traditional fermented food reveals a byproduct-associated subpopulation of <i>Neurospora intermedia</i> for waste-to-food upcyclingSemantic proximity Read

Nutritional, functional, and metabolomic perspectives on traditional Korean fermented soybean pastes and Jeotgal: A focused review of Jang and JeotgalSemantic proximity Read

Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challengesSemantic proximity Read

The Edible Plant Microbiome represents a diverse genetic reservoir with functional potential in the human host.Semantic proximity Read

Exploring the Microbiome of Fermented Soy Products: Implications for Gut Health in ChinaSemantic proximity Read

Population genomics of <i>Aspergillus sojae</i> is shaped by the food environmentSemantic proximity Read

Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populationsSemantic proximity Read

Core bacterial community of soy-daddawa: Insights from high-throughput DNA metabarcodingSemantic proximity Read

Metagenomic analysis of fungal diversity in Korean traditional wheat-based fermentation starter nuruk.Semantic proximity Read

Diversity and Variation of Bacterial Community Revealed by MiSeq Sequencing in Chinese Dark TeasSemantic proximity Read