Search
Search Results
-
Bioactive peptides from fermented foods and their relevance in COVID-19 mitigation
Bioactive peptides are unique, low molecular weight peptide sequences generally consisting of 2–20 amino acid residues. These peptide sequences are...
-
Nutritive value of fermented soybean grains for ruminants
Fermented soybean grain (FSBG) is considered improper to use as a protein source in animal nutrition, since it is assumed that defects cause changes...
-
Obtaining Analogues of Fermented Milk Products from Seed Meal Using New Strains of Lactic Acid Bacteria
AbstractA method has been developed for producing analogs of fermented milk drinks from pumpkin seed meal, which is a massive waste product from...
-
Bio-Preservation Potential and Antimicrobial Activity of Bacteriocin-Producing Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Dairy Products
This study aimed to assess the antibacterial activity and bio-preservation capability of bacteriocin-producing LAB isolated from Ethiopian...
-
Omics in Traditional Fermented Foods and Beverages
The bulk of traditional African fermented meals are created by allowing various microorganisms to spontaneously ferment the base ingredient. Food...
-
Bacteriocin and Antioxidant Production, a Beneficial Properties of Lactic Acid Bacteria Isolated from Fermented Vegetables of Northwest Bulgaria
Lactiplantibacillus plantarum ST01BG, ST07BG, ST10BG, and ST15BG; Latilactobacillus curvatus ST02BG; Lacticaseibacillus paracasei ST04BG; Pediococcus...
-
Genome Sequencing Unveils Nomadic Traits of Lactiplantibacillus plantarum in Japanese Post-Fermented Tea
Post-fermented tea production involving microbial fermentation is limited to a few regions, such as Southeast Asia and Japan, with Japan's Shikoku...
-
Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile
The popularity of traditional fermented food products is based on their healthiness. The addition of a starter brings consistent, desirable, and...
-
Gamma Amino Butyric Acid (GABA) and Ferulic Acid Esterase (FAE) Producing Psychobiotic Bacteria Isolated from Cereal-Based Fermented Food
Gut microbiota plays an important role in regulating enteric, immune and neural pathways. Many neuropsychiatric disorders such as anxiety,...
-
Gut microbiota response to consumption of milks fermented with specific strains of Lactococcus lactis with hypocholesterolemic effect
The alteration of structure and function of gut microbiota (dysbiosis) appears to be a major factor associated with metabolic disorders such as...
-
Meta-analysis of blood indices and production physiology of broiler chickens on dietary fermented cassava intervention
The effects of dietary fermented cassava on the blood constituents and production parameters of broiler chickens have been reported with variable...
-
Effect of fermented Cassava sievate and tiger nut shaft on growth performance, blood profile and immunological parameters in male rabbits
This study examined the effects of using mushroom mycelium to ferment tigernut and cassava pulp on the growth performance, haematology and immunology...
-
Evaluation of growth, immune characteristics and gut microbiota of juvenile sea cucumber Apostichopus japonicus fed with fermented feed from Corynebacterium glutamicum
As a kind of green and high quality feed, fermented feed has the activity of promoting growth and improving immunity in aquaculture. The aim of this...
-
Development of a Technology for a Fermented Dairy–Soy-Milk Drink Using Soy Bean Varieties of the All-Russian Scientific Research Institute of Soybeans
AbstractThe research aimed to develop a technology for a fermented dairy–soy-milk drink. To select the best raw material to produce soy milk, a...
-
Improvement of Indigenous Fermentation Technologies for Certain Ghanaian Fermented Foods
Technologies to improve the indigenous fermentation processes of certain Ghanaian fermented foods have become very important in recent years. Many...
-
New insight into protective effect against oxidative stress and biosynthesis of exopolysaccharides produced by Lacticaseibacillus paracasei NC4 from fermented eggplant
Fermented eggplant is a traditional fermented food, however lactic acid bacteria capable of producing exopolysaccharide (EPS) have not yet been...
-
Food Microbiology Based Entrepreneurship Making Money From Microbes
This book is first part of the 3 volume set focusing on basic and advanced methods for using microbiology as an entrepreneurial venture. This book...
-
Leaching Approach for β-Glucosidase Extraction from Fermented Rice Husk in Solid State Cultivation by Aspergillus protuberus
Environmental problems are caused by the disposal of agrowastes in develo** countries. It is imperative to convert such wastes into useful...
-
In-vitro antibacterial activities of fermented and unfermented Parkia biglobosa seeds against selected entero-pathogens
The study examined the antibacterial effects of both fermented and unfermented ethanolic extracts of Parkia biglobosa seeds against selected...
-
Antibiotic resistance in potential probiotic lactic acid bacteria of fermented foods and human origin from Nigeria
IntroductionProbiotic lactobacilli are generally recognized as safe (GRAS) and are being used in several food and pharma formulations. However,...
