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A Novel Sustainable Approach for Extraction of Pectin from Citrus and Dairy Waste
Pectin is a food hydrocolloid utilized in the food and pharmaceutical industries as a gelling, emulsifying, thickening, and stabilizing agent. It has...
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Effect of fermentation with Lactobacillus fermentum FL-0616 on probiotic-rich bean powders
Plant-based diets have received considerable attention for balancing human health and environmental sustainability. This study investigated the...
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Improving Biohydrogen Production by Dark Fermentation of Milk Processing Wastewater by Physicochemical and Enzymatic Pretreatments
Biohydrogen is considered an alternative energy reserve. Dark fermentation is one of the important green hydrogen production techniques that utilizes...
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Optimization of beer mixed fermentation using Saccharomyces cerevisiae and Lactobacillus brevis
Mixed fermentation is one of the methods used in sour beer production. The process requires initialization of the fermentation step by well-planned...
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Fermentation of Persimmon Leaves Extract by Lactiplantibacillus plantarum and Saccharomyces cerevisiae
Persimmon leaves usually as agricultural and forestry waste were fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae . Growth and...
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Fermentation process optimization and efficacy evaluation of functional yoghurt supplemented with Inonotus obliquus polysaccharide
In this paper, a novel polysaccharide extracted from Inonotus obliquus , coding IOP, was prepared by water extraction and alcohol precipitation...
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Bio-yogurt with the inclusion of phytochemicals from carrots (Daucus carota): a strategy in the design of functional dairy beverage with probiotics
The development of yogurt with functional characteristics from bioactive compounds such as fiber, antioxidants, and probiotics represents a novel...
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Detection of Potential Microbial Contaminants and Their Toxins in Fermented Dairy Products: a Comprehensive Review
Fermented dairy products are dominant constituents of daily diets around the world due to their desired organoleptic properties, long shelf life, and...
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Effect of sodium diacetate on fermentation, aerobic stability, and microbial diversity of alfalfa silage
Alfalfa ( Medicago sativa L.) is a vital source of forage protein for ruminants, yet its ensiling poses challenges due to high buffering capacity and...
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Biogenic Silver and Magnetic Nanoparticles Using Bacillus subtilis B2 Bioflocculants; Production, Properties and Antibacterial Potential in Dairy Wastewater Treatment
Treatment of wastewater using biologically-derived flocculants and bio-nanotechnology approach has gained attention in recent times. This study aimed...
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Effect of Plant-Based Mung Bean Products on Digestibility and Gut Microbiome Profiling Using In Vitro Fecal Fermentation
The concept of plant-based protein consumption has been increasing recently because of the growing health consciousness among people. Mung bean is...
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Production and application of xanthan gum—prospects in the dairy and plant-based milk food industry: a review
Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found applications in various industries, such as pharmaceuticals,...
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TD-NMR as a Quality Control Tool for Dairy Products: a Study on Fiore Sardo PDO Cheese
The quality of Protected Designation of Origin (PDO) Fiore Sardo, an Italian cheese, is investigated by Time-Domain Nuclear Magnetic Resonance...
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Enhancing docosahexaenoic acid production of Schizochytrium sp. by optimizing fermentation using central composite design
Docosahexaenoic acid (DHA) can improve human and animal health, particularly including anti-inflammatory, antioxidant, anticancer, neurological, and...
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Role of Microbial Fermentation in Gluten-Free Products
Gluten intolerance is one of the significant symptoms associated with different health disorders, which has become an increasing concern worldwide. A...
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Effective method of minimizing the acrylamide and 5-hydroxymethylfurfural formation in french fries by lactic acid fermentation
Acrylamide (AA) and 5-hydroxymethylfurfural (HMF) are processing toxicants that are formed when food is fried. They are toxic and are thought to be a...
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Sequential Dark-Photo Batch Fermentation and Kinetic Modelling for Biohydrogen Production Using Cheese Whey as a Feedstock
The present work describes the utilisation of cheese whey to produce biohydrogen by sequential dark-photo fermentation. In first stage, cheese whey...
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Prospects of thermotolerant Kluyveromyces marxianus for high solids ethanol fermentation of lignocellulosic biomass
Simultaneous saccharification and fermentation (SSF) is effective for minimizing sugar inhibition during high solids fermentation of biomass solids...
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Milk and Dairy Products Manufacture
This chapter covers the various milk and dairy products produced from cow’s milk. The quality control measures in the dairy industry and the testing...
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Changes of proteins and amino acids in soymilk during lactic acid fermentation and subsequent storage
In this research, soymilk was fermented with Lactobacillus paracasei L9 ( L. paracasei L9) and a commercial starter containing Lactobacillus bulgaricus ...
