Background Today's consumer demands functional, healthy and diversified food products
that satisfy nutrition-related conditions such as food intolerances, allergies and …

Maize and its derived fermented products, as with other cereals, are fundamental for human
nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid …

Fermented cereal foods play an important socio–economic role in developing countries as
well as making a major contribution to the protein requirements of natural populations. In …

In the last decade, the gastrointestinal microbiota has been recognised as being essential
for health. Indeed, several publications have documented the suitability of probiotics …

Lactobacillus is the bacterial genus that contains the highest number of characterized
probiotics. Lactobacilli in general can utilize a great variety of carbohydrates. This …

As the production and maintenance of a sufficient number of microencapsulated probiotics is
still a test for the food industry, the present study addressed the testing of three prebiotics …

Strains of Lactobacillus plantarum were studied for starter cultures and probiotic functions
with the overall aim of selecting multifunctional cultures that could bring about fermentation …

Consumers are demanding healthier foods, and the increasing drawbacks associated with
dairy-based products have driven efforts to find plant-based probiotic alternatives …

Lactic acid fermentation has been practiced for thousands of years mainly to preserve
surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid …

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 …