Artisanal fermented products (foods and beverages) are produced in an artisanal way in
many countries around the world. The main purpose of fermentation is to preserve the food …

Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic
acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting …

Cinnamic acids (ie, ferulic and caffeic acids) that are esterified to the vegetable cell walls
should be enzymatically released to be absorbed in a mammal's intestines. A low dosage of …

The influence of probiotic bacteria (Lactobacillus casei-01, Bifidobacterium lactis B94),
prebiotic compounds (FOS and inulin) and ripening time (0–60days) on the free fatty acid …

The goal of this study was to examine the esterase activity of 243 lactic acid bacteria (LAB)
strains from wines of different red grape varieties, belonging to the genera Oenococcus …

The purpose of this study was to determine whether the administration of the feruloyl
esterase (FE)-producing strain Lactobacillus fermentum CRL1446 enhances metabolic and …

Penicillium spp. is considered a major spoilage fungus of cheeses. The use of lactic acid
bacteria (LAB) with antifungal activity is an interesting possibility of biopreservation. In this …

The aim of this paper was to evaluate the effect of the intake of goat milk cheese
manufactured with Lactobacillus fermentum CRL1446 on intestinal feruloyl esterase (FE) …

Esters are important flavour-active compounds in cheese and result from the activity of
cheese bacteria. The bacteria and reactions involved, however are still largely unknown …

In the present work conjugated fatty acid content, atherogenicity index, esterase activity and
sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter and …