Bile acids (BA), the major components of bile, are biological detergents that facilitate the
emulsification and solubilization of dietary lipids and also display potent antimicrobial …

Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the
fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) …

Bile salt hydrolase (BSH) activity in probiotic strains is usually correlated with the ability to
lower serum cholesterol levels in hypercholesterolemic patients. The objective of this study …

Preservation of food through fermentation is an ancient practice that, besides extending
produce shelf-life, has represented a significant source of nutrients and health-promoting …

Despite several decades of research into encapsulation of bacteria, most of the proposed
technologies are in the form of immobilized cultures. In this work, sporopollenin exine …

Abstract Bile Salt Hydrolase (BSH) is a bacterial enzyme (EC 3.5. 1.24) that initiates the
crucial deconjugation of bile acids (BAs), a process necessary for their transformation into …

In this study, seven bacteriocinogenic and non-bacteriocinogenic LAB strains previously
isolated from the intestines of Nile tilapia and common carp and that showed potent …

In Mexico, close to 200 fermented products have been described, of which, approximately
20 are beverages. They were obtained through rustic and ancestral fermentation methods …

Fermentation is one of the oldest ways of processing food. Some fermented food is
produced industrially, but can also be produced in an artisanal way by certain ethnic groups …

Amaranthus hypochondriacus L. is a pseudocereal with nutritional properties. Some
bioactive peptides have been identified from amaranth protein isolates. The metabolic …