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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...
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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...
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Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk
The food industry has been develo** new products with health benefits, extended shelf life, and without chemical preservation....
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Molecular binding mechanism and novel antidiabetic and anti-hypertensive bioactive peptides from fermented camel milk with anti-inflammatory activity in raw macrophages cell lines
The investigation was to determine the effect of camel milk fermented with Limosilactobacillus fermentum KGL4 (MTCC 25515) on ACE-inhibiting,...
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Effects of probiotic fermented milk on management of obesity studied in high-fat-diet induced obese rat model
The current study aimed to explore the hypothesis that probiotic bacteria are significantly involved in the control of obesity using Wistar rats as...
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Techno-Functional Assessment of Riboflavin-Enriched Yogurt-Based Fermented Milk Prepared by Supplementing Riboflavin-Producing Probiotic Strains of Lactiplantibacillus plantarum
Vitamin enrichment in fermented dairy products through the intervention of vitamin-producing probiotic strains during fermentation is a novel...
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The Impact in Intestines and Microbiota in BALB/c Mice Through Consumption of Milk Fermented by Potentially Probiotic Lacticaseibacillus casei SJRP38 and Limosilactobacillus fermentum SJRP43
The present study aimed to evaluate the effect of consumption of milk fermented by Lacticaseibacillus ( Lc. ) casei SJRP38 and Limosilactobacillus ( Lm .)...
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Probiotic characterization of Bacillus species strains isolated from an artisanal fermented milk product Dahi
Dahi, an artisanal fermented milk product, widely consumed in Pakistan, is microbiologically diverse, and many bacterial communities await...
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Lacticaseibacillus paracasei LB12, a Potential Probiotic Isolated from Traditional Iranian Fermented Milk (Doogh)
In Iran, dairy-based fermented foods, like yogurt, cheese, fermented milk, buttermilk, kashk, butter, and Doogh are essential dietary components....
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Traditional Unfermented and Fermented Liquid Milk Products from the Malopolska Region
Polish Red Cattle constitute an important resource in agricultural production in the mountain area of southern Poland and are of high importance for...
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Effects of lactic acid bacteria-fermented formula milk supplementation on ileal microbiota, transcriptomic profile, and mucosal immunity in weaned piglets
BackgroundLactic acid bacteria (LAB) participating in milk fermentation naturally release and enrich the fermented dairy product with a broad range...
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Genome Analysis of Potential Probiotic Levilactobacillus brevis AcCh91 Isolated from Indian Home-Made Fermented Milk Product (Chhurpi)
Consumption of naturally fermented milk (NFM) products is the dietary culture in India. The mountainous people of Arunachal Pradesh in India prepare...
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Fermented soybean meal modified the rumen microbiome to enhance the yield of milk components in Holstein cows
AbstractThe study was conducted to evaluate the rumen microbiota as well as the milk composition and milk component yields of Holstein cows...
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Assessment of the in-vitro probiotic efficacy and safety of Pediococcus pentosaceus L1 and Streptococcus thermophilus L3 isolated from Laban, a popular fermented milk product
Probiotics are beneficial microorganisms, mostly lactic acid bacteria (LAB), that offer health benefits to the host when consumed in adequate...
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Probiotic Properties and Safety Evaluation in the Invertebrate Model Host Galleria mellonella of the Pichia kudriavzevii YGM091 Strain Isolated from Fermented Goat Milk
Potential probiotic yeast strains isolated from fermented food need to meet safe and beneficial conditions for the host’s health. The Pichia...
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Lactic acid bacteria in some Indian fermented foods and their predictive functional profiles
Lactic acid bacteria (LAB) were isolated from naturally fermented foods of India, viz., sidra , a dried fish product; kinema , a naturally fermented...
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Nutritional, Antimicrobial and Bioactive Components of Gariss, a Fermented Camel Milk Product
Garris, a fermented camel’s milk is widely consumed in various region of the Sudan. The product is prepared by semi-continuous or fed-batch...
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Ethnic Fermented Beverages of India
Ethnic fermented beverages are traditional drinks that are produced through the process of fermentation. India has a rich tradition of fermented...
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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...
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Traditionally Fermented Foods and Beverages for Nutritional Security and Global Acceptance
Fermentation is one of the oldest methods of preservation and fermented beverages are known for their nutritional value for decades. All over the...