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Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains
This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of...
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Antagonistic Effects of Lactic Acid Bacteria Isolated from Ethiopian Traditional Fermented Foods and Beverages Against Foodborne Pathogens
Lactic acid bacteria (LAB) found in Ethiopian traditional fermented foods and beverages have potential antagonistic effects against foodborne...
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Comparative metatranscriptome analysis of Brazilian milk and water kefir beverages
The present study compared bacterial and fungal diversity of kefir beverages produced using milk (MK) or sugared water (WK) as propagation matrices...
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Genomic exploration of the fermented meat isolate Staphylococcus shinii IMDO-S216 with a focus on competitiveness-enhancing secondary metabolites
BackgroundStaphylococcus shinii appears as an umbrella species encompassing several strains of Staphylococcus pseudoxylosus and Staphylococcus xylosus ...
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Production Cost Analysis and Marketing of Fermented Food: Cheese
Cheese has been produced from both raw and pasteurised milk for almost 7000 years in our world’s history. It is currently being introduced as a vital...
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Improved Bacterial Survival and Antioxidant Activity After In Vitro Digestion of Fermented Dairy Beverages by Lacticaseibacillus casei LC-01 and Lactiplantibacillus plantarum BG-112 Containing Yacon
The fermentation of milk containing 0%, 3%, 6%, and 9% (w/v) yacon root flour (YRF) by Lacticaseibacillus casei LC-1 and Lactiplantibacillus plantarum ...
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Partitioning Milk Constituents
This chapter discusses applications of dialysis, ultrafiltration, ultracentrifugation, milk coagulation reactions and precipitation methods for...
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Characterization of a symbiotic beverage based on water-soluble soybean extract fermented by Lactiplantibacillus plantarum ATCC 8014
The health benefits of functional foods are associated with consumer interest and have supported the growth of the market for these types of foods,...
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Milk Oligosaccharides
Oligosaccharides are the third most abundant component in human milk and provide a wide range of beneficial effects to the infant. Very few...
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Volatile Compounds in Tofu Obtained by Soy Milk Fermentation with Lactobacillus plantarum BAL-03-ITTG and Lactobacillus fermentum BAL-21-ITTG
Tofu is one of the main foods made with soybeans. The aim of this work was to evaluate the effect of L. plantarum and L. fermentum on the volatile...
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Genomic characterization and probiotic potential assessment of an exopolysaccharide-producing strain Pediococcus pentosaceus LL-07 isolated from fermented meat
BackgroundThe genomic information available for Pediococcus pentosaceus is primarily derived from fermented fruits and vegetables, with less...
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Concentrated and Dried Milk Products
Concentrated and dried milk product represent both traditional and novel forms of dairy ingredients all with the common denominator of reduced water...
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In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods
The isolation of endogenous yeast strains from traditionally fermented food products to use as functional starter cultures has become more popular...
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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,...
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Techno-functionality of fisetin-enriched yoghurt fermented with Lactobacillus acidophilus bio-capsules produced via osmoporation
Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells. To the best of our...
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Staphylococcus aureus in cow milk and milk products in Ambo and Bako towns, Oromia, Ethiopia: prevalence, associated risk factors, hygienic quality, and antibiogram
BackgroundStaphylococcus aureus (S. aureus) is a foodborne bacterial pathogens that can cause staphylococcal food poisoning and contaminate food of...
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Fermented Millet for Porridge Production: A Model for Improved Gastrointestinal Health
Fermented millet-porridge is a nutritious meal for adults, the aged and children in Africa and other parts of the globe. In Ghana, it is prepared...
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Market Assessment and Process Engineering of a Traditional Fermented Dairy Product: A Product for Rural Entrepreneurship
There is an immense requirement of value-added products for micro-dairies in rural as well as geographically challenged areas. Soft Chhurpi, a less...
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Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives
The modern market of dairy products is quite developed, but the issue of compliance with the quality and safety of their production remains relevant....
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Functional peptides in Asian protein rich fermented foods: production and health benefits
The richness and diversity of protein rich fermented foods are chiefly observed in many Asian countries. They are potential source of wide range of...
