Legumes and legume-based beverages fermented with lactic acid bacteria as a potential carrier of probiotics and prebiotics
P Cichońska, M Ziarno - Microorganisms, 2021 - mdpi.com
Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the
growing popularity of plant diets and the health benefits of consuming fermented products …
growing popularity of plant diets and the health benefits of consuming fermented products …
An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during …
The aim of the study was to produce kefir from apricot seed extract (ASE) as an alternative
functional dairy food for vegans and lactose-intolerant people, the elderly, people with …
functional dairy food for vegans and lactose-intolerant people, the elderly, people with …
Functional characterization of fermented beverages based on soy milk and sea buckthorn powder
Limitations of dairy products, such as lactose intolerance, problems related to a high
cholesterol intake in diet, malabsorption, and the requirement for cold storage facilities, as …
cholesterol intake in diet, malabsorption, and the requirement for cold storage facilities, as …
Bioactivities and ACE-inhibitory peptides releasing potential of lactic acid bacteria in fermented soy milk
This study was designed to evaluate the bioactivities such as β-glucosidase activity, α-
galactosidase activity, and the growth behavior of the Lactobacillus cultures in soy milk …
galactosidase activity, and the growth behavior of the Lactobacillus cultures in soy milk …
Comparative growth behaviour and biofunctionality of lactic acid bacteria during fermentation of soy milk and bovine milk
S Hati, N Patel, S Mandal - Probiotics and antimicrobial proteins, 2018 - Springer
The study reports the growth, acidification and proteolysis of eight selected lactic acid
bacteria in skim and soy milk. Angiotensin-converting enzyme inhibition and antimicrobial …
bacteria in skim and soy milk. Angiotensin-converting enzyme inhibition and antimicrobial …
The microstructure and physicochemical properties of probiotic buffalo yoghurt during fermentation and storage: A comparison with bovine yoghurt
The physicochemical and rheological properties of yoghurt made from unstandardised
unhomogenised buffalo milk were investigated during fermentation and 28 days of storage …
unhomogenised buffalo milk were investigated during fermentation and 28 days of storage …
Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 (alaD+)
Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained
considerable attention because they can offer additional nutritional and health benefits. The …
considerable attention because they can offer additional nutritional and health benefits. The …
Changes on some quality characteristics of fermented soy milk beverage with added apple juice
The fermented soy milk beverage with added apple juice was produced by using
Lactobacillus acidophilus. The numbers of L. acidophilus, rheological properties, acidity and …
Lactobacillus acidophilus. The numbers of L. acidophilus, rheological properties, acidity and …
Effect of feeding soy milk fermented by probiotic bacteria on some blood criteria and weight of experimental animals
AK Niamah, AA Sahi, ASN Al-Sharifi - Probiotics and antimicrobial proteins, 2017 - Springer
The chemical composition of soy milk fermented by probiotic starter (Log. 11.1 CFU/ml)
which consists of Streptococcus thermophilus, Lactobacillus acidophilus LA-5, and …
which consists of Streptococcus thermophilus, Lactobacillus acidophilus LA-5, and …
Fermented nondairy functional foods based on probiotics
P Şanlıbaba - Italian Journal of Food Science, 2023 - itjfs.com
Functional foods containing probiotic bacteria are consumed worldwide. According to the
Food and Drug Administration (FDA), probiotics are living microorganisms that contribute to …
Food and Drug Administration (FDA), probiotics are living microorganisms that contribute to …