Background Fermented oat by probiotics has an increasing interest due to its high nutritional
value and several health benefits. It may be produced as a good alternative to avoid the …

Vegan consumers look for fresh, tasty, and nutritious products that use eco/animal-friendly
ingredients. Prebiotics are substrates selectively utilized by host microorganisms conferring …

Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn
their attention to cereal-based non-alcoholic fermented products. In contrast to fermented …

Millets are a major food source in arid and semi‐arid parts of the world. Millets are good
sources of energy as well as protein, fatty acids, minerals, vitamins, dietary fibre and …

Studies of the ability of probiotics to ferment cereal flours are necessary to obtain products
with enhanced nutritional value. In this study, Lactobacillus paracasei CBA-L74 was used to …

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 …

The mathematical modeling of fermentation processes allows for the formulation of
predictions about the kinetics of biomass growth and metabolite production as well as …

Background and objective: Consumer interests in probiotic foods have increased in recent
decades. Food industries respond to these growing interests by developing innovative …

The concept of postbiotic has been attracting the attention of the scientific community and
several industrial realities to develop new claims and new market segments for functional …

Banana puree, due to its nutritional composition, is a good substrate for fermentation in the
development of probiotic products. The production of banana puree mainly consists of three …