In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association
with other microorganisms in kefir grains. This beverage consumption is associated with a …

Food spoilage is a major issue for the food industry, leading to food waste, substantial
economic losses for manufacturers and consumers, and a negative impact on brand names …

In modern societies, conscious consumers demand healthy, fresh and natural foods devoid
of added chemical preservatives and stabilizers. The use of lactic acid bacteria (LAB) to …

The consumption of fermented foods posing health-promoting attributes is a rising global
trend. In this manner, fermented dairy products represent a significant subcategory of …

Aflatoxin M1 (AFM1) is a toxic secreted into the milk of animals fed with diets contaminated
by aflatoxin B1, which can cause some adverse health effects in humans. The occurrence of …

In the last decades changes in the pattern of health and disease in Latin America and in the
world has been observed, with an increase in cases of chronic non-communicable diseases …

Fermentation is thought to be born in the Fertile Crescent, and since then, almost every
culture has integrated fermented foods into their dietary habits. Originally used to preserve …

Penicillium expansum is the most common spoilage-associated organism found in fruit,
which causes serious economic loss and public health concerns. The aim of this study was …

Kefir is a fermented dairy product with well recognized probiotic properties. Recently,
consumer interest in fermented products with probiotic microorganisms has increased due to …