Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most
studied species extensively used in food industry as probiotic microorganism and/or …

Vegan consumers represent an attractive economic target for the food industry with demand
of products with health benefits, such as probiotic products. This review aimed to explore the …

Background: Fermented foods are gaining interest because of their ability to improve health,
as well as their good taste, and the desire of many to eat them. This investigation aimed to …

Pickled chayote is a Chinese fermented vegetable with unique flavors and is favored by
local consumers. However, little is known about its quality changes and microbial community …

This study aimed to evaluate the fermentation performance of a mixture of Lactobacillus spp.
in cloudy apple juices from nine cultivars. The results showed that cultivar influenced most …

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 …

Foods with probiotics are in high demand by consumers given their associated health
properties that make them the most popular functional foods. Probiotics have primarily been …

Highlights•Fish by-products (FBP) fermentation allows obtaining high-added value
compounds.•Fermentation is a useful tool to obtain bioactive peptides from …

Background Carotenoids are isoprenoids compounds widely distributed in foods. A
difference of carotenoids relative to other food bioactives is that some can be converted into …

As a by-product of juice industry, blueberry pomace is still a rich source of phytochemicals
with potential benefits for human health. However, studies about blueberry pomace …