Probiotics have become highly recognized as supplements for humans and animals
because of their beneficial effects on health and well-being. The present review aims to …

Fermented soy foods (FSFs) are consumed as a common staple in many countries of Asia.
They are receiving cosmopolitan demand because of their impressive functional properties …

In this study, fruit juices of Cornelian cherry, hawthorn, red plum, roseship and pomegranate
were fermented with water kefir grains for 48 h at 25° C. The physicochemical …

Bioactive peptides can be generated from milk protein by fermentation with lactic acid
bacteria. In this study, lactic acid bacteria (LAB) were isolated from different food samples …

A low-cost medium based on soya bean whey (SBW) was prepared as a by-product from
agriculture and optimised for biocellulose (BC) production by Komagataeibacter sp. PAP1 …

The effects of kefir grains from different regions in China on fermentation and bioactivity
were studied by using pH value, acidity degree, protein hydrolysis degree, antioxidant …

Currently, the growing demand for non-dairy functional foods leads to the constant
development of new products. The objective of the present work was to obtain a soy-based …

The aim of this study was to develop an innovative and functional beverage formulation with
probiotic properties using carbon sources such as sucrose, agave syrup, and honey …

Oxidation is essential to many living organisms for the production of energy to fuel biological
processes (UNAL and AKALIN, 2006). Free radicals and active oxygen species are …

In this study, detox juice prepared from green fruit and vegetable juices was fermented with
water kefir grains at 25℃ for 48 hours and stored at 4℃ for 6 days. The samples had pH …