Vegan consumers look for fresh, tasty, and nutritious products that use eco/animal-friendly
ingredients. Prebiotics are substrates selectively utilized by host microorganisms conferring …

In this study, we examined the effects of different salt stress application methods on the
Lactiplantibacillus plantarum LIP-1 freeze-drying survival rate. The application of salt stress …

Celiac disease (CD) is an autoimmune disease characterized by an altered immune
response stimulated by gliadin peptides that are not digested and cause damage to the …

Studies of the ability of probiotics to ferment cereal flours are necessary to obtain products
with enhanced nutritional value. In this study, Lactobacillus paracasei CBA-L74 was used to …

Probiotic beverages made from cereals become interesting in the recent food industries. In
this contribution, a fermented teff‐based probiotic beverage was produced using the whole …

The mathematical modeling of fermentation processes allows for the formulation of
predictions about the kinetics of biomass growth and metabolite production as well as …

The concept of postbiotic has been attracting the attention of the scientific community and
several industrial realities to develop new claims and new market segments for functional …

Banana puree, due to its nutritional composition, is a good substrate for fermentation in the
development of probiotic products. The production of banana puree mainly consists of three …

In recent years, scientific research and industries have been focusing on the application of
biological treatments aimed at imparting functional properties to waste products from food …

Cereals are becoming interesting substrates to be fermented to obtain new functional foods.
For this reason, an enzymatic pretreatment of a wheat flour suspension using amylase was …