Medicinal plants fermentation: current knowledge and perspectives.
Herbs like moringa you might grow in a pot or forage dried at a market release far more of their ...
Fermented food microbiome: influence on oral and gut microbiota, an...
The sauerkraut and kimchi you ferment from your garden cabbage aren't just preservation tricks — ...
Microbiota dynamics and their impact on the metabolite in lupin oat...
The lupin plant growing in your garden or wild on roadsides is quietly becoming a star ingredient...
Application of a native Weissella starter to modulate the microbiom...
Fermented bamboo shoots pickled at home or foraged from Asian markets carry a hidden nitrite risk...
Plant-based diet quality and gut microbiota in relation to cardiome...
Every fermented vegetable, bean dish, or whole grain you grow and eat is quietly shaping the micr...
Engineered Microbial Production of Sesquiterpenoids: Recent Advance...
Many of the aromatic plant compounds in your herbal remedies and essential oils are so scarce in ...
Development of Bacillus subtilis cell factories for nutraceuticals ...
Many of the supplements and functional foods on shelves—vitamins, antioxidants, and plant-derived...
10 years of CRISPR/CAS genomic engineering in Yarrowia lipolytica.
Yeast engineered to produce plant-identical oils and fatty acids could quietly replace palm and c...
Gut microbiota dysbiosis and osteoporosis: pathogenesis and novel i...
Fermented plant foods — kimchi, miso, sauerkraut — are among the richest sources of the probiotic...
Translational human gut microbiome research: What are the missing p...
Fermented foods you grow and eat from your garden — kimchi cabbage, kefir-ready beets, probiotic-...
