Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by
everyone (particularly due to the nutrients and functional properties of fruits and vegetables) …

Fermented plant-based foods and beverages constitute foods of high nutritional and
functional value with appreciated health beneficial effects. They represent a natural and …

In this study, 4 Lactobacillus plantarum strains and 5 Lactobacillus fermentum strains
adapting well to the unfavorable fruit system were isolated under different fruit environments …

Plants, animals, bacteria, and food waste are subjects of intensive research, as they are
biological sources for the production of biopolymers. The topic links to global challenges …

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables
are described around the world. Fruit and vegetables and lactic fermented products both …

This study aimed to investigate the influences of fermentation at 37° C for 3 days by different
lactic acid bacterium strains, Lactobacillus plantarum (17a), Weissella cibaria (21) …

Lactic acid bacteria (LAB) encounter various environmental stresses (acidic, thermal,
osmotic, oxidative, ethanolic and others) during food fermentation and production. Cross …

Microbial polysaccharides have interesting and attractive characteristics for the food
industry, especially when produced by food grade bacteria. Polysaccharides produced by …

In this study, popularly consumed traditional chayote leaves and locally produced pineapple
fruit were used to develop a fermented smoothie using lactic acid bacteria (LAB) strains …

Exopolysaccharide from Leuconostoc pseudomesenteroides XG5 (XG5 EPS) is a linear
dextran that is built by glucose units via α-1, 6 glycosidic bond. The primary objective of this …