Vegan consumers represent an attractive economic target for the food industry with demand
of products with health benefits, such as probiotic products. This review aimed to explore the …

This study aimed to develop a probiotic beverage from Gac juice (GJ) at 5–10 g/100 g
fermented with L. paracasei CASEI 431 at 37° for 24 h. Probiotic viability, physicochemical …

Gilaburu fruit and its products have gained popularity due to their nutritional content, taste
and health benefits. Even though fermented gilaburu juice is widely preferred and …

To prepare pumpkin juice (PJ) rich in coenzyme Q10, this study analyzed the chemical
composition, antioxidant activity, and gut microbiota of pumpkin juice fermented by …

We screened for lactic acid bacteria with a hypoglycemic effect and suitable for apple juice
fermentation. Among eight lactic acid bacteria, the strain with the greatest resistance to acid …

In this study, probiotic gel fermentation and functional characteristics of reduced sugar
yoghurt with red beetroot bioactive components and steviol glycosides from Stevia …

The inoculation of probiotics in beverages (probiotication) requires special technologies, as
probiotic microorganisms can experience stress during food processing (acid, cold, drying …

This study aims at upcycling mango peels by a sequential application of enzymatic
hydrolysis, using Viscozyme and Pectinex at 50° C for 2 h; and fermentation, using L …

Carrot juice (straight, 8.5 Brix and concentrated, 15.2 Brix) was fermented by lactic acid
bacteria (Lactobacillus gasseri strain DSM 20604 or DSM 20077). Fermentation enhanced …

This study investigated the effects of lactic acid bacteria fermentation on the nutritional
components of soy milk, peanut milk and chickpea milk. The results showed that L …