As an imbalance in the intestinal microbiota can lead to the development of several
diseases (eg, type 1 diabetes, cancer, among others), the use of prebiotics, probiotics, and …

Fermented foods are defined as foods or beverages produced through controlled microbial
growth, and the conversion of food components through enzymatic action. In recent years …

Consuming fermented foods has been reported to result in improvements in a range of
health parameters. These positive effects can be exerted by a combination of the live …

Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association
with other microorganisms in kefir grains. This beverage consumption is associated with a …

Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

Lactic acid bacteria (LAB) are capable of synthesising metabolites known as
exopolysaccharides (EPS) during fermentation. Traditionally, EPS plays an important role in …

Kefir is fermented milk produced from grains that comprise a specific and complex mixture of
bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir …

Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk
by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein …

A wide range of lactic acid bacteria (LAB) is able to produce capsular or extracellular
polysaccharides, with various chemical compositions and properties. Polysaccharides …