In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

The bioactive ingredients in commonly consumed foods include, but are not limited to,
prebiotics, prebiotic‐like components, probiotics, and postbiotics. The bioactive ingredients …

As a genus that has evolved for resistance against adverse environmental factors and that
readily exchanges genetic elements, enterococci are well adapted to the cheese …

Conjugated linoleic acid (CLA) is a functional food ingredient with prebiotic properties that
provides health benefits for various human pathologies and disorders. However, limited …

Conjugated linoleic acid (CLA) has attracted great attention in recent years as a popular
class of functional food that is broadly used. It refers to a group of geometric and positional …

The aim of the present study was to determine the optimum pH, time, temperature, variety
and concentration of the added fatty acid and the initial count of added Lactobacillus …

In this study, optimization of fermentation conditions, and applying endogenous walnut
lipase were investigated for the manufacture of a fermented, whey-based beverage …

Lactic acid bacteria isolated from a traditional Azorean cheese were screened for their ability
to convert free linoleic acid to conjugated linoleic acid (CLA). Two strains of Lactobacillus …

Traditional fermented foods are obtained by a complex consortium of autochthonous
microorganisms producing a wide variety of bioactive compounds, thus representing a …

Conjugated linoleic acid (CLA) isomers are potent health-promoting fatty acids. This study
evaluated the probiotic properties of 10 strains of high CLA-producing lactic acid bacteria …