Biogenic amines (BAs) are known as toxic substances and formed in foods as a result of microbial action during fermentation and storage (Shalaby, 1996; Santos, 1996). BAs could cause diseases with food poisoning symptoms such as stimulating the nerves and blood vessels in man and animals (Joosten, 1988). The most important BAs found in foods are putrescine, cadaverine, β-phenylethylamine, tyram...

Microorganisms are an important part of the food industry as these helpful in preservation and production. Usually, microorganisms used making dairy products (yogurt cheese), fermented vegetables (olives, pickles, sauerkraut), meats (salami), sourdough bread. These also utilized for production wine several other beverages. Recently industry, use has started on a large scale chocolate, color, fr...

background and objective: garlic, in different types, is a very common food ingredient all over the world. traditionally, garlic is fermented in grape vinegar to produce garlic pickles; in this study, to produce a novel fermented food, garlic was fermented in kombucha beverage; then, antibacterial and chemical properties and color changes of garlics fermented in kombucha and vinegar were compar...

In addition to causing embarrassment, intestinal gas can be associated with more serious symptoms. This review provides an overview of production by the human gut microbiome and outlines foods gas. Bacteroides, Ruminococcus, Roseburia, Clostridium, Eubacterium, Desulfovibrio, Methanobrevibacter are among most abundant microbes responsible for More than 99% is composed hydrogen, carbon dioxide, ...

Eco enzyme is a fermented liquid from organic waste fruits, vegetables, and other which very useful for agriculture, health, households. One of Deli Serdang villages that are vulnerable to Covid-19 Karang Anyar Village, located in Beringin District, only about 5 km Kuala Namu International Airport. On the hand, there Mekar Pasar Kawat farmer group cultivates rice needs fertilizer (LOF). This co...