Current awareness about the benefits of a balanced diet supports ongoing trends in humans
towards a healthier diet. This review provides an overview of fruits and fruit-by products as …

The development of non-dairy fermented juices based on fruits and vegetables is favoured
by multiple factors, such as greater consumer awareness of health-related properties of …

Consumer demands for foods promoting health while preventing diseases have led to
development of functional foods that contain probiotic bacteria. Fermented dairy products …

Health, environmental and ethical concerns have resulted in a dramatic increase in demand
for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible …

This study aimed to develop a probiotic beverage from Gac juice (GJ) at 5–10 g/100 g
fermented with L. paracasei CASEI 431 at 37° for 24 h. Probiotic viability, physicochemical …

As the spirit of Chinese Sichuan cuisine, Pixian Doubanjiang (DBJ) is an indispensable
flavor condiment and has been widely used for centuries, which is made from red pepper …

Fruit and vegetable fermented beverages, a functional non-dairy fermented product, are
popular worldwide due to their health-promoting attributes. It is reported that a variety of …

In this study dragon fruit juice was subjected to lacto-fermentation for 48 h at 37° C using
Lactobacillus plantarum FBS05. The antibacterial and antioxidant activity were evaluated …

Tomato plants are vulnerable to a broad number of diseases, each of which has the
potential to cause significant damage. Diseases that affect crops substantially negatively …

This study investigated the ability of Lactiplantibacillus paraplantarum CRL2051 and
Lactiplantibacillus plantarum CRL2030, two lactic acid bacteria isolated from fruits, to …