Publications by authors named "Emma Schack Wiedenbein"
Article Synopsis
- The current method of producing protein-rich foods from animals is unsustainable due to rising population numbers, prompting a need for alternative sources of protein.
- Solid-state fermented plant foods from Africa and Asia, like tempeh, sufu, and natto, enhance protein digestibility and create unique flavors and textures.
- This review focuses on the transformations occurring during these fermentations, highlighting how they can improve flavor profiles (like kokumi and umami) and augment protein quality by eliminating antinutritional factors and increasing essential amino acids.
The whole genomes of 78 and strains isolated from West African fermented foods ( = 52) or acquired from a public culture collection ( = 26) were sequenced using long-read sequencing and assembled into draft ( = 32) and complete ( = 46) genomes, allowing comparative genomics and taxonomic assignment of these strains with putative uses in fermented foods.
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