In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Background Milk kefir (MK) and water kefir (WK) are traditionally produced from different
unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir …

Fermented foods are important parts of traditional food culture with a long history worldwide.
Abundant nutritional materials and open fermentation contribute to the diversity of …

For centuries, fermented soy foods have been dietary staples in Asia and, now, in response
to consumer demand, they are available throughout the world. Fermentation bestows unique …

Fermented foods are experiencing a resurgence due to the consumers' growing interest in
foods that are natural and health promoting. Microbial fermentation is a biotechnological …

Kefir grains are a unique symbiotic association of different microrganisms, mainly lactic acid
bacteria, yeasts and occasionally acetic acid bacteria, cohabiting in a natural …

Kefir is a homemade viscous and slightly effervescent beverage obtained by milk
fermentation with kefir grains, which are built up by a complex community of lactic acid and …

It is expected that the world population will reach 9 billion by 2050. Thus, meat, dairy or plant-
based protein sources will fail to meet global demand. New solutions must be offered to find …

Type 2 diabetes is a complicated metabolic disorder with both short-and long-term
undesirable complications. In recent years, there has been growing evidence that functional …

This review primarily focuses on the technology of commercially available milk-based
probiotic beverages including acidophilus milk, bifidus milk, acidophilus-yeast milk …