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 …

The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC.
These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit …

Abstract Pickled cowpea (Vigna unguiculata [Linn.] Walp) is a popular fermented vegetable
in China that is made by spontaneous fermentation. Prior to this study, little was known …

Functional foods containing probiotic bacteria are consumed worldwide. According to the
Food and Drug Administration (FDA), probiotics are living microorganisms that contribute to …

Consumption of lactic acid fermented fruits and vegetables has been correlated with a series
of health benefits. Some of them have been attributed to the probiotic potential of lactic acid …

The aim of the present study was to investigate the effect of alginate and inulin-based
microencapsulation on the viability of Lactiplantibacillus plantarum HL4 and Pediococcus …

This is the first study to produce cucumber pickles using both free and microencapsulated
Lactiplantibacillus plantarum HL4 and Pediococcus parvulus HL14, and to investigate the …

This study aimed to isolate lactic acid bacteria (LAB) from traditional pickles, analyse their
probiotic properties, identify them and evaluate their potential use in the production of …

Pickles, which are known to have many nutritional and health benefits, have been used as a
nutritional supplement in many cultures in recent years. Lactic acid bacteria, in its natural …

Mono-cultured or mixed-cultured fermentations have been preferred to spontaneous
fermentation in pickle production. Therefore, five different groups of garlic pickles were …