Bibliografía

LIBROS DE REFERENCIA

Aoyagi, A.; Shurtleff, W., The book of Tempeh, a super food from Indonesia, Professional Edition, Estados Unidos, Harper & Row, 1979.

— History of natto and its relatives (1405–2012), Estados Unidos, Soyinfo Center, 2012.

— History of koji: grains and/or soybeans enrobed with a mold culture (200 BCE to 2021), Estados Unidos, Soyinfo Center, 2021.

Ayodeji, O. et al., Indigenous fermented foods for the tropics Reino Unido, Elsevier, 2023.

Azcarate-Peril, M. A.; Arnold, R. R.; Bruno-Bárcena, J. M., How fermented foods feed a healthy gut microbiota, Suiza, Springer, 2019.

Baudar, P., The new wildcrafted cuisine: exploring the exotic gastronomy of local terroir, Estados Unidos, Chelsea Green Publishing, 2016.

Baumgarthuber, C., Fermented foods: the history and science of a microbiological wonder, Reino Unido, Reaktion Books, 2021.

Battcock, M.; Azam-Ali, S., Fermented fruits and vegetables: a global perspective, India, Daya Publishing House, 1998.

Cadwell, G., Hommade yogurt & kefir: 71 recipes for making & using probiotic-rich ferments, Estados Unidos, StoreyPublishing, 2020.

Chen, J.; Zhu, Y., Solid state fermentation for foods and beverages, Estados Unidos, CRC Press, 2014.

Chun, L., The kimchi cookbook, Estados Unidos, Penguin Random House, 2012.

Crum, H.; LaGory, A., The big book of kombucha, Estados Unidos, Storey Publishing, 2016.

Davis, H., Ferment, Estados Unidos, Chronicle Books LLC, 2019.

Davis, W., Super gut, Estados Unidos, Hachette Book Group, Inc., 2022.

Fallon, S., Nourishing traditions, Estados Unidos, NewTrends Publishing Inc., 1999.

Farnworth, E. R., Handbook of fermented functional foods, Estados Unidos, CRC Press, 2008.

Fenestraz, M.; Ros, S., Fermentación: historia, usos y recetas, Francia, Col & Col Ediciones, 2023.

Ferrari, A.; Vinderola, G.; Weill, R., Alimentos fermentados: microbiología, nutrición, salud y cultura, Argentina, Instituto Danone del Cono Sur, 2020.

Flynn, S., Ferment for good: ancient foods for the modern gut, Reino Unido, Hardie Grant Books, 2017.

Frank, G. W., Kombucha: bebida saludable y remedio natural del Lejano Oriente, Austria, Ennsthaler Verlag, 2005.

Frías, J.; Martínez-Villaluenga, C.; Peñas, E., Fermented foods in health and disease prevention, Reino Unido, Elsevier, 2017.

Goldenstein, F., Açúcar, álcool e vinagre, Brasil, Editora Fermentare, 2022.

— Alves, L., Fermentaçaõ à brasiléira, Brasil, Melhoramentos Ltda., 2020.

Grainger, S., The story of garum: fermented fish sauce and salted fish in the ancient world, Estados Unidos, Routledge, 2021.

Groen, M., Cosy koji, Zwaan Lenoir, autopublicación, 2021.

Hui, Y. H.; Ghazala, S.; Graham, D. M., Handbook of vegetable preservation and processing, Estados Unidos, Marcel Dekker Inc., 2004.

Hutkins, R., Microbiology and technology of fermented foods, Estados Unidos, John Wiley & Sons Inc, 2019.

Joshi, V. K., Indigenous fermented foods of South Asia, Estados Unidos, CRC Press, 2016.

Katz, S. E., El arte de la fermentación, Madrid, Gaia Ediciones, 2012.

— Wild fermentation: the flavor, nutrition, and craft of life-culture foods - updated and revised edition, Estados Unidos, Chelsea Green Publishing, 2016.

— Fermentation as a metaphor, Estados Unidos, Chelsea Green Publishing, 2020.

— Fermentation journeys, Estados Unidos, Chelsea Green Publishing, 2021.

Lim, B. H.; Lim, B. S., Kimchi, essential recipes of the korean kitchen, Reino Unido, Pavillon Books, 2014.

Linch, T., Fermentados, Argentina, Penguin, 2022.

Lucero, C., Cooking with whey, Estados Unidos, Storey Publishing, 2022.

Maeztu, J., Mis primeros fermentos, Alicante, autopublicación, 2021.

Martin, J. G. P.; de Dea Linder, J., Microbiología de alimentos fermentados, Brasil, Edgar Blucher Ltda., 2022.

McGovern, P. E., Uncorking the past, Estados Unidos, University of California Press, 2009.

Mendelson, A., Milk: the surprising story of milk through the ages, Estados Unidos, Alfred A. Knopf, 2008.

Owens, J. D., Indigenous fermented foods of southeast Asia, Estados Unidos, CRC Press, 2015.

Pallant, E., Sourdough culture: a history of bread making from ancient to modern bakers, Estados Unidos, Agate Surrey, 2021.

Paramithiotis, S., Lactic acid fermentation of fruits and vegetables, Estados Unidos, CRC Press-Taylor & Francis Group, 2017.

Pendergrast, M., Uncommon grounds: the history of coffee and how it transformed our world, Estados Unidos, Basic Books, 1999.

Pizard, M., Fermentados: encurtidos, alcoholes, vinagres, quesos, carnes curadas y más, Uruguay, Grijalbo, 2022.

Price, W. A., Nutrition and physical degeneration, Reino Unido, Benediction Classics, 2010.

Ray, C. R.; Montet, D., Microorganisms and fermentation of traditional foods, Estados Unidos, CRC Press-Taylor & Francis Group, 2015.

Redzepi, R.; Zilber, D., Foundations of flavor: la guía de fermentación de Noma, Estados Unidos, Alfaomega, 2019.

Ruiz, R., Fermentar: fundamentos y técnicas de un arte milenario, Barcelona, Cinco Tintas, 2022.

Sarkar, P. K.; Nout, M. J. R., Handbook of indigenous foods involving alkaline fermentation, Estados Unidos, CRC Press, 2015.

Schwan, R. F.; Fleet, G. H., Cocoa and coffee fermentations, Estados Unidos, CRC Press, 2015.

Shih, R.; Umansky, J., Koji alchemy: rediscovering the magic of mold-based fermentation, Reino Unido, Chelsea Green Publishing, 2020.

Shockey, K. K., Homebrewed vinegar, Estados Unidos, Storey Publishing, 2021.

Shockey, K. K.; Shockey, C., Fermented vegetables, Estados Unidos, Storey Publishing, 2014.

— Miso, tempeh, natto & other tasty ferments, Estados Unidos, Storey Publishing, 2019.

Skinner, J., Our fermented lives: how fermented foods have shaped cultures & communities, Estados Unidos, Storey Publishing, 2022.

Steinkraus, K. H., Industrialization of indigenous fermented foods, Estados Unidos, Marcel Dekker Inc., 2004.

Tamag, J. P., Ethnic fermented foods and alcoholic beverages of Asia, India, Springer India, 2016.

Tamag, J. P.; Kailasapathy, K., Fermented foods and beverages of the world, Estados Unidos, CRC Press-Taylor & Francis Group, 2010.

Toldrá, F., Handbook of fermented meat and poultry, 2.a ed., Reino Unido, John Wiley & Sons, Ltd., 2015.

Wong, K., Natto: history, science, and technology, Canadá, Chemical Publishing, 2023.

Zorokiain, N., Fermentación: crea recetas saludables sencillas y transformadoras, Pamplona, Denoartean, 2018.

ARTÍCULOS DE LA «OBERTURA»

Al-Mohammadi, A. R. et al., «Chemical constitution and antimicrobial activity of kombucha fermented beverage», Molecules, edición, 2021, vol. 26, no. 16, p. 5026.

Atkinson, F. S. et al., «Glycemic index and insulin index after a standard carbohydrate meal consumed with live kombucha: a randomised, placebo-controlled, crossover trial», Frontiers in nutrition, 2023, no. 10.

Chakravorty, S. et al., «Kombucha tea fermentation: microbial and biochemical dynamics», International Journal of Food Microbiology, 2016, no. 220, p. 63–72.

Chakravorty, S., et al., «Kombucha tea fermentation: microbial and biochemical dynamics», International Journal of Food Microbiology, 220 (2016), pp. 63–72.

De Miranda, J. F. et al., «Kombucha: a review of substrates, regulations, composition, and biological properties», Journal of Food Science, 2022, no. 87, p. 503–527.

Harrison, K.; Curtin, C., «Microbial composition of SCOBY starter cultures used by commercial kombucha brewers in North America», Microorganisms, 2021, vol. 9, no. 5, p. 1060.

Kapp, J. M.; Sumner, W., «Kombucha: A systematic review of the empirical evidence of human health benefit», Annals of Epidemiology, 2019, no. 30, p. 66–70.

Kitagaki, H., «Medical application of substances derived from non-pathogenic fungi Aspergillus oryzae and A. luchuensis-containing koji», Journal of Fungi, 2021, no. 7, p. 243.

Murooka, Y.; Yamshita, M., «Traditional healthful fermented products of Japan», Journal of Industrial Microbiology and Biotechnology, 2008, vol. 35, no. 8, p. 791–798.

Park, S. et al., «Effect of soybean and soybean koji on obesity and dyslipidemia in rats fed a high-fat diet: a comparative study», International Journal of Environmental Research and Public Health, 2021, no. 18, p. 6032.

Yamashita, H., «Koji starter and koji world in Japan», Journal of Fungi, 2021, no. 7, p. 569.

Yang, J. et al., «Microbial and chemical profiles of commercial kombucha products», Nutrients, 2022, no. 14, p. 670.

ARTÍCULOS DE LA PRIMERA PARTE

«A “Short” History of Fermentation». Gesundheit Fermentations [en línea]. Disponible en:
https://www.gesundheitfermentations.com/fermented-foods-a-short-history

Abdelfattah, A. et al., «Global analysis of the apple fruit microbiome: are all apples the same?», Environmental Microbiology, 2021, no. 23, p. 6038–6055.

Amato, K. R. et al., «Fermented food consumption in wild nonhuman primates and its ecological drivers», American Journal of Physical Anthropology, 2021, vol. 175, no. 3, p. 513–530.

Arranz-Otaegui, A. et al., «Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan», Proceedings of the National Academy of Sciences of the United States of America, 2018, vol. 115, no. 31, p. 7925–7930.

Aune, D. et al., «Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies», The British Medical Journal, 2016, no. 353, p. i2716.

Barnett, J. A., «Beginnings of microbiology and biochemistry: the contribution of yeast research», Microbiology, 2003, no. 149, p. 557–567.

Bintsis, T.; Papademas, P., «The evolution of fermented milks, from artisanal to industrial products: a critical review», Fermentation, 2022, no. 8, p. 679.

Boethius, A., «Something rotten in Scandinavia: the world’s earliest evidence of fermentation», Journal of Archaeological Science, 2016, vol. , no. 66, p. 169–180.

Carrigan, M. A. et al., «Hominids adapted to metabolize ethanol long before human-directed fermentation», Proceedings of the National Academy of Sciences of the United States of America, 2015, vol. 112, no. 2, p. 458–463.

Gest, H., «The discovery of microorganisms by Robert Hooke and Antoni van Leeuwenhoek, fellows of the Royal Society», Notes and Records of The Royal Society, , vol. 58, no. 2, p. 187–201.

Hadjimbei, E.; Botsaris, G.; Chrysostomou, S., «Beneficial effects of yoghurts and probiotic fermented milks and their functional food potential», Foods, 2022, vol. 11, no. 17, p. 2691.

Hakimi, S. et al., «A review on fish sauce processing, free amino acids and peptides with sensory properties», Food Research, 2022, vol. 6, no. 5, p. 33–47.

Henderson, J. S. et al., «Chemical and archaeological evidence for the earliest cacao beverages», Proceedings of the National Academy of Sciences of the United States of America, 2007, vol. 104, no. 48, p. 18 937–18 940.

Hitosugi, M.; Hamada, K.; Misaka, K, «Effects of Bacillus subtilis var. natto products on symptoms caused by blood flow disturbance in female patients with lifestyle diseases», International Journal of General Medicine, 2015, no. 8, p. 41–46.

Hockings, K. J., «Tools to tipple: ethanol ingestion by wild chimpanzees using leaf-sponges», Royal Society Open Science, 2015, no. 2.

Hong, S. B. et al., «Aspergillus luchuensis, an industrially important black Aspergillus in East Asia», PloS One, 2013, vol. 8, no. 5.

Hu, L. et al., «The combined effect of vitamin K and calcium on bone mineral density in humans: a meta-analysis of randomized controlled trials», Journal of Orthopaedic Surgery and Research, 2021, no. 16, p. 592.

Islam, M. S.; Choi, H., «Antidiabetic effect of Korean traditional baechu (chinese cabbage) kimchi in a type 2 diabetes model of rats», Journal of Medicinal Food, 2009, vol. 12, no. 2, p. 292–297.

Janiak, M. C. et al., «Genetic evidence of widespread variation in ethanol metabolism among mammals: revisiting the ‘myth’ of natural intoxication», Biology Letters, 2020, no. 16.

Jansone, L.; Kampuse, S., «Comparison of chemical composition of fresh and fermented cabbage juice», FoodBalt, 2019, p. 160–164.

Kim, C. E. et al., «The impact of prebiotic, probiotic, and synbiotic supplements and yogurt consumption on the risk of colorectal neoplasia among adults: a systematic review», Nutrients, 2022, vol. 14, no. 22, p. 4937.

Kim, H. Y. et al., «Kimchi improves irritable bowel syndrome: results of a randomized, double-blind placebo-controlled study», Food & Nutrition Research, 2022, no. 66.

Kim, Y. T.; Kim, B. K.; Park, K. Y., «Antimutagenic and anticancer effects of leaf mustard and leaf mustard kimchi», Journal of Food Science and Nutrition, 2007, no. 12, p. 84–88.

Kondo, T. et al., «Vinegar intake reduces body weight, body fat mass, and serum triglyceride levels in obese Japanese subjects», Bioscience, Biotechnology, and Biochemistry, 2009, vol. 73, no. 8, p. 1837–1843.

Kuhad, U. et al., «Sukshmjeevanu in Vedas: the forgotten past of microbiology in indian vedic knowledge», Indian Journal of Microbiology, 2021, vol. 61, no. 1, p. 108–110.

Lal, N. et al., «Development of a menaquinone-7 enriched product through the solid-state fermentation of Bacillus licheniformis», Biocatalysis and Agricultural Biotechnology, 2019, no. 19.

Landis, E. A. et al., «The diversity and function of sourdough starter microbiomes», eLife, 2021, no. 10.

Launholt, T. L.; Kristiansen, C. B.; Hjorth, P., «Safety and side effects of apple vinegar intake and its effect on metabolic parameters and body weight: a systematic review», European Journal of Nutrition, , vol. 59, no. 6, p. 2273–2289.

Liu, L. et al., «Fermented beverage and food storage in 13,000 y-old stone mortars at Raqefet Cave, Israel: investigating natufian ritual feasting», Journal of Archaeological Science: Reports, 2018, no. 21, p. 783–793.

Ma, M. L. et al., «Efficacy of vitamin K2 in the prevention and treatment of postmenopausal osteoporosis: a systematic review and meta-analysis of randomized controlled trials», Front Public Health, 2022, no. 10.

Mackowiak, P. A., «Recycling Metchnikoff: probiotics, the intestinal microbiome and the quest for long life», Frontiers in Public Health, 2013, no. 1, p. 52.

Maggioni, L. et al., «Domestication, diversity and use of Brassica oleracea L., based on ancient greek and latin texts», Genetic Resources and Crop Evolution, 2018, no. 65, p. 137–159.

Marco, M. L. et al., «The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods», Nature Reviews Gastroenterology & Hepatology, 2021, no. 18, p. 196–208.

McGovern, P. E. et al., «Fermented beverages of pre- and proto-historic China», Proceedings of the National Academy of Sciences, 2004, vol. 101, no. 51, p. 17 593–17 598.

Michiharu, A. et al., «Characteristic fungi observed in the fermentation process for puer tea», International Journal of Food Microbiology, 2008, vol. 124, no. 2, p. 199–203.

Mohammadi, H. et al., «Effects of probiotics fermented milk products on obesity measure among adults: a systematic review and meta-analysis of clinical trials», Journal of Functional Foods, 2021, no. 82.

Peñas, E. et al., «Chemical evaluation and sensory quality of sauerkrauts obtained by natural and induced fermentations at different NaCl levels from Brassica oleracea var. capitata Cv. Bronco grown in eastern Spain. Effect of storage», Journal of Agricultural and Food Chemistry, 2010, vol. 58, no. 6, p. 3549–3557.

Pérez-Alvarado, O. et al., «Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits», Frontiers in Microbiology, 2022, no. 13.

Podolsky, S. H., «Metchnikoff and the microbiome», The Lancet, 2012, vol. 380, no. 9856, p. 1810–1811.

Salque, M. et al., «Earliest evidence for cheese making in the sixth millennium BC in northern Europe», Nature, 2013, vol. 493, no. 7433, p. 522–525.

Savaiano, D. A.; Hutkins, R. W., «Yogurt, cultured fermented milk, and health: a systematic review», Nutrition Reviews, 2021, vol. 79, no. 5, p. 599–614.

Shearer, M. J.; Fu, X.; Booth, S. L., «Vitamin K nutrition, metabolism, and requirements: current concepts and future research», Advances in Nutrition, 2012, vol. 3, no. 2, p. 182–195.

Shen, F. et al., «Vinegar treatment prevents the development of murine experimental colitis via inhibition of inflammation and apoptosis», Journal of Agricultural and Food Chemistry, 2016, vol. 64, no. 5, p. 1111–1121.

Shishehbor, F.; Mansoori, A.; Shirani, F., «Vinegar consumption can attenuate postprandial glucose and insulin responses; a systematic review and meta-analysis of clinical trials», Diabetes Research and Clinical Practice, 2017, no. 127, p. 1–9.

Sun, J. et al., «Higher yogurt consumption is associated with lower risk of colorectal cancer: a systematic review and meta-analysis of observational studies», Frontiers in Nutrition, 2022, no. 8.

Thakur, P. K.; Panja, P.; J. Duha, R. S., «Studies on shelf life of sauerkraut», Journal of Crop and Weed, 2020, vol. 16, no. 2, p. 204–209.

Wainwright, M., «Moulds in folk medicine», Folklore, 1989, vol. 100, no. 2, p. 162–166.

Wassermann, B.; Müller, H.; Berg, G., «An apple a day: which bacteria do we eat with organic and conventional apples?», Frontiers in Microbiology, 2019, no. 10, p. 1629.

Wu, H. et al., «Breaking the vicious loop between inflammation, oxidative stress and coagulation, a novel anti-thrombus insight of nattokinase by inhibiting LPS-induced inflammation and oxidative stress», Redox Biol, 2020, no. 32.

Yoshikatsu, M.; Mitsuo, Y., «Traditional healthful fermented products of Japan», Journal of Industrial Microbiology and Biotechnology, 2008, vol. 35, no. 8, p. 791.

Zarrillo, S. et al., «The use and domestication of Theobroma cacao during the mid-holocene in the upper Amazon», Nature Ecology & Evolution, 2018, no. 2, p. 1879–1888.

Zhang, J. et al., «Nattokinase crude extract enhances oral mucositis healing», BMC Oral Health, 2021, vol. 21, no. 1, p. 555.

ARTÍCULOS DE LA SEGUNDA PARTE

Agarbati, A. et al., «Potential probiotic yeasts sourced from natural environmental and spontaneous processed foods», Foods, 2020, vol. 9, no. 3, p. 287.

Ahnan-Winarno, A. D. et al., «Tempeh: a semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability», Comprehensive Reviews in Food Science and Food Safety, 2021, vol. 20, no. 2, p. 1717–1767.

Allwood, J. G.; Wakeling, L. T.; Bean, D. C., «Fermentation and the microbial community of japanese koji and miso: a review», Journal of Food Science, 2021, vol. 86, no. 6, p. 2194–2207.

Antolak, H.; Piechota, D.; Kucharska, A., «Kombucha tea-a double power of bioactive compounds from tea and symbiotic culture of bacteria and yeasts (SCOBY)», Antioxidants, 2021, no. 10, p. 1541.

Aponte, M. et al., «Could halophilic archaea improve the traditional salted anchovies (Engraulis encrasicholus L.) safety and quality?», Letters in Applied Microbiology, 2010, vol. 51, no. 6, p. 697–703.

Bailly, C., «Anticancer properties of Prunus mume extracts (chinese plum, japanese apricot)», Journal of Ethnopharmacology, 2020, no. 246.

Berding, K. et al., «Feed your microbes to deal with stress: a psychobiotic diet impacts microbial stability and perceived stress in a healthy adult population», Molecular Psychiatry, 2023, vol. 28, no. 2, p. 601–610.

Bintsis, T., «Lactic acid bacteria as starter cultures: an update in their metabolism and genetics», AIMS Microbiology, 2018, vol. 4, no. 4, p. 665–684.

Bojarczuk, A. et al., «Health benefits of resistant starch: a review of the literature», Journal of Functional Foods, 2022, no. 93.

Breidt, F., Jr; Caldwell, J. M., «Survival of Escherichia coli O157:H7 in cucumber fermentation brines», , 2011, vol. 76, no. 3, p. M198-M203.

Bush, J. R. et al., «Consumption of Solnul™ resistant potato starch produces a prebiotic effect in a randomized, placebo-controlled clinical trial», Nutrients, 2023, vol. 15, no. 7, p. 1582.

Cerero-Calvo, C. et al., «Probióticos presentes en bebidas fermentadas mexicanas», TIP Revista Especializada en Ciencias Químico-Biológicas, 2022, no. 25.

Chakravorty, S. et al., «Kombucha tea fermentation: microbial and biochemical dynamics», International Journal of Food Microbiology, 2016, no. 220, p. 63–72.

Chen, Y. C. et al., «Effect of tempeh on gut microbiota and anti-stress activity in zebrafish», International Journal of Molecular Sciences, 2021, vol. 22, no. 23, p. 12 660.

Ciafardini, G.; Zullo, B. A., «Use of air-protected headspace to prevent yeast film formation on the brine of leccino and taggiasca black table olives processed in industrial-scale plastic barrels», Foods, 2020, vol. 9, no. 7, p. 941.

Cichońska, P.; Ziarno, M., «Legumes and legume-based beverages fermented with lactic acid bacteria as a potential carrier of probiotics and prebiotics», Microorganisms, 2021, vol. 10, no. 1, p. 91.

Das, O.; Kumar, S. H.; Bhushan Nayak, B., «Relative abundance of halophilic archaea and bacteria in diverse salt-fermented fish products», Lebensmittel-Wissenschaft+Technologie, 2020, no. 117.

Dimidi, E. et al., «Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease», Nutrients, 2019, vol. 11, no. 8, p. 1806.

Elli, M. et al., «Survival of yogurt bacteria in the human gut», Applied and Environmental Microbiology, 2006, vol. 72, no. 7, p. 5113–5117.

Emkani, M.; Oliete, B.; Saurel, R., «Effect of lactic acid fermentation on legume protein properties, a review», Fermentation, 2022, vol. 8, no. 6, p. 244.

Fernández-Pacheco, P. et al., «Safety evaluation of yeasts with probiotic potential», Frontiers in Nutrition, 2021, no. 8.

Ga-Young, C.; Min Hwa, L.; Changsun, C., «Survival of Escherichia coli O157:H7 and Listeria monocytogenes during kimchi fermentation supplemented with raw pork meat», Food Control, 2011, vol. 22, no. 8, p. 1253–1260.

Gaudioso, G. et al., «Microbial and metabolic characterization of organic artisanal sauerkraut fermentation and study of gut health-promoting properties of sauerkraut brine», Frontiers in Microbiology, 2022, no. 13.

Gibson, G. R. et al., «Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics», Nature Reviews, Gastroenterology & Hepatology, 2017, vol. 14, no. 8, p. 491–502.

Gong, C. et al., «Biofilms in plant-based fermented foods: formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies», Trends in Food Science & Technology, 2021, no. 116, p. 940–953.

Guarner, F.; Schaafsma, G. J., ««Probiotics»», International Journal of Food Microbiology, 1998, vol. 39, no. 3, p. 237–238.

Gupta, V. et al., «Reconciling hygiene and cleanliness: a new perspective from human microbiome», Indian Journal of Microbiology, 2020, vol. 60, no. 1, p. 37–44.

Gutiérrez-Sarmiento, W. et al., «Microbial community structure, physicochemical characteristics and predictive functionalities of the Mexican tepache fermented beverage», Microbiological Research, 2022, no. 260.

Handajani, Y. S. et al., «Effects of tempeh probiotics on elderly with cognitive impairment», Frontiers in Aging Neuroscience, 2022, no. 14.

Hill, C. et al., «Expert consensus document. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic», Nature Reviews. Gastroenterology & Hepatology, , vol. 11, no. 8, p. 506–514.

Hill, C. et al., «Positive health outcomes associated with live microbe intake from foods, including fermented foods, assessed using the NHANES database», The Journal of Nutrition, 2023, vol. 153, no. 4, p. 1143–1149.

Ito, K., «Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate», Environmental Health and Preventive Medicine, 2020, vol. 25, no. 1, p. 45.

Karlovsky, P. et al., «Impact of food processing and detoxification treatments on mycotoxin contamination», Mycotoxin Research, 2016, vol. 32, no. 4, p. 179–205.

Kok, C. R.; Hutkins, R., «Yogurt and other fermented foods as sources of health-promoting bacteria», Nutrition Reviews, 2018, no. 76, supl. 1, p. 4–15.

Laavanya, D.; Shirkole, S.; Balasubramanian, P., «Current challenges, applications and future perspectives of SCOBY cellulose of kombucha fermentation», Journal of Cleaner Production, 2021, no. 295.

Laureys, D.; Britton, S. J.; De Clippeleer, J., «Kombucha tea fermentation: a review», Journal of the American Society of Brewing Chemists, 2020, vol. 78, no. 3, p. 165–174.

Lee, H. S., «Diversity of halophilic archaea in fermented foods and human intestines and their application», Journal of Microbiology and Biotechnology, 2013, vol. 23, no. 12, p. 1645–1653.

Leeuwendaal, N. K. et al., «Fermented foods, health and the gut microbiome», Nutrients, 2022, vol. 14, no. 7, p. 1527.

Liu, Z. et al., «The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in southwest China», Archives of Microbiology, 2021, vol. 203, no. 6, p. 3171–3182.

Lobacz, A.; Zulewska, J., «Fate of Salmonella spp. in the fresh soft raw milk cheese during storage at different temperatures», Microorganisms, 2021, vol. 9, no. 5, p. 938.

Locey, K. J.; Lennon, J. T., «Scaling laws predict global microbial diversity», Proceedings of the National Academy of Sciences of the United States of America, 2016, vol. 113, no. 21, p. 5970–5975.

Marco, M. L. et al., «Should there be a recommended daily intake of microbes?», The Journal of Nutrition, 2020, vol. 150, no. 12, p. 3061–3067.

— et al., «The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods», Nature Reviews. Gastroenterology & Hepatology, 2021, vol. 18, no. 3, p. 196–208.

Martín, I. et al., «Strategies for biocontrol of Listeria monocytogenes using lactic acid bacteria and their metabolites in ready-to-eat meat- and dairy-ripened products», Foods, 2022, vol. 11, no. 4, p. 542.

Maske, B. L. et al., «Viruses in fermented foods: are they good or bad? Two sides of the same coin», Food Microbiology, 2021, no. 98.

Mayneris-Perxachs, J. et al., «Caudovirales bacteriophages are associated with improved executive function and memory in flies, mice, and humans», Cell Host & Microbe, 2022, vol. 30, no. 3, p. 340–356.

Melini, F. et al., «Health-promoting components in fermented foods: an up-to-date systematic review», Nutrients, 2019, vol. 11, no. 5, p. 1189.

«Microbiology by numbers», Nature Reviews Microbiology, 2011, no. 9, p. 628.

Munekata, P. E. S. et al., «Autochthonous probiotics in meat products: selection, identification, and their use as starter culture», Microorganisms, 2020, vol. 8, no. 11, p. 1833.

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ARTÍCULOS DE LA TERCERA PARTE

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