Likang Qin

Jul 19, 2024 | onlinelibrary.wiley.com | Na Liu |Yue Hu |Mingxia Wu |Likang Qin

1 INTRODUCTION Fermentation is an ancient way of food preservation and the preferred traditional process for preserving foods and enhancing their properties because it can effectively extend the shelf life of foods through the production of inhibitory metabolites such as organic acids, ethanols, and bacteriocins by microorganisms (Yao et al., 2022). Fermented foods have a long history and are an indispensable part of our daily life (Sun et al., 2021).

Feb 28, 2023 | mdpi.com | Muhammad Mazhar |Yong Zhu |Likang Qin

Abstract:Foods contain dietary fibers which can be classified into soluble and insoluble forms. The nutritional composition of fast foods is considered unhealthy because it negatively affects the production of short-chain fatty acids (SCFAs). Dietary fiber is resistant to digestive enzymes in the gut, which modulates the anaerobic intestinal microbiota (AIM) and fabricates SCFAs. Acetate, butyrate, and propionate are dominant in the gut and are generated via Wood–Ljungdahl and acrylate pathways.