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Introduction: Origin, History and Diversity of African Fermented Foods
Fermentation is the oldest principle or technique for preserving food, and it is the production or conversion of carbohydrates into acids, alcohol,...
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Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages
BackgroundProbiotics are live microorganisms that effectively combat foodborne pathogens, promoting intestinal health when consumed in sufficient...
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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...
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Safety aspects, probiotic potentials of yeast and lactobacillus isolated from fermented foods in North-Eastern India, and its anti-inflammatory activity
Lactobacillus and yeast obtained from fermented foods in North-East India were tested for safety and probiotic properties. All the lactobacilli and...
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Characterization of the broad-spectrum antibacterial activity of bacteriocin-like inhibitory substance-producing probiotics isolated from fermented foods
Antimicrobial peptides, such as bacteriocin, produced by probiotics have become a promising novel class of therapeutic agents for treating infectious...
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Risk of exposure to aflatoxin M1 through consumption of cow’s milk among children in Magadu, Morogoro
Aflatoxin M1 (AFM1) contamination of milk affects the general population with particular attention to children who frequently consume milk as part of...
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Production and Biofunctionality of Milk-Derived Bioactive Peptides
Milk is known as a source of macro- and micronutrients. Milk proteins comprise a wide range of bioactive peptides. The bioactive peptides have...
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Milk and Milk Products
Milk is the first food of young mammals. It is produced by the mammary glands of female mammal and is a mixture of fat and high-quality protein in...
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African Fermented Food as Antimicrobial Agents
Fermented foods are common in Africa and they include: pupuru, ogi, gari, bantu, sauerkraut, salami, kimch, okpiye, manshanu, uji, ugba, and bonome....
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Production of polyunsaturated fatty acids in pork backfat fermented by Mucor circinelloides
AbstractPork backfat (PB) contains excessive saturated fatty acids (SFAs), but lacks polyunsaturated fatty acids (PUFAs). Excessive SFAs can be used...
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Exploring the fungal communities and their correlation with the physicochemical properties of Zaopocu, a distinctive fermented food on Hainan island
Zaopocu (ZPC) is a traditional fermented food from Hainan Island with tropical characteristics, and its specific fungal community may provide its...
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Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats
Herbal tea residue (HTR) is generally considered to be a reusable resource which has still retains considerable proportion of nutrients and active...
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Milk fermented by Lactobacillus casei CRL431 administered as an immune adjuvant in models of breast cancer and metastasis under chemotherapy
AbstractChemotherapy is the most common treatment for breast cancer and its metastasis; however, it affects the patients’ quality of life....
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The Antioxidant Properties of Bioactive Peptides Derived from Enzymatic Hydrolyzed or Fermented Canola Meal and Its Effects on Broiler Chickens
The present research was designed to investigate the effect of enzymatic or fermentative hydrolysis of canola meal (CM) protein as a strategy to...
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Production and Quality Assessment of Camel Milk Cheese
Camels are an indispensable element in the lives of people living in arid regions of Sudan for many reasons. In addition, it is an excellent source...
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Whole Genome Mining and Characterization of a New Probiotic Strain Levilactobacillus brevis ILSH3 from Handia: An Ethnic Fermented Beverage of Odisha, India
Isolation and characterization of probiotics from traditional fermented food have contributed many beneficial strains to the field of health and...
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Phenotypic and Genotypic Identification of the Most Acidifiers LAB Strains Isolated from Fermented Food
AbstractOver 18 strains of lactic acid bacteria “LAB” isolated from different traditionally fermented products mainly sourdough and fermented...
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Core microbiome and bacterial diversity of the Italian Mediterranean river buffalo milk
AbstractMilk is one of the most nutritionally complete foods and plays an important role in the human diet. Buffalo milk represents 15% of worldwide...
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Phylogenetic characterization and biodiversity of spore-forming bacteria isolated from Brazilian UHT milk
Among the milk contaminating microorganisms, those which are able to form heat-resistant spores are concerning, especially for dairy companies that...
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Comparative effects of soy protein concentrate, enzyme-treated soybean meal, and fermented soybean meal replacing animal protein supplements in feeds on growth performance and intestinal health of nursery pigs
BackgroundSoy protein supplements, with high crude protein and less antinutritional factors, are produced from soybean meal by different processes....