Culturalable and non-culturable microorganisms naturally ferment majority of global
fermented foods and beverages. Traditional food fermentation represents an extremely …

Highlights•Research on probiotics is growing for the development of new functional
foods.•Dairy probiotic beverages are well known the last decades.•Non-dairy substrates may …

Lactic acid, an enigmatic chemical has wide applications in food, pharmaceutical, leather,
textile industries and as chemical feed stock. Novel applications in synthesis of …

Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA)
fermentation is the oldest and most popular way to improve the functionality, nutritional …

Maize and its derived fermented products, as with other cereals, are fundamental for human
nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid …

This article surveys methods for the enzymatic conversion of starch, involving hydrolases
and nonhydrolyzing enzymes, as well as the role of microorganisms producing such …

Abstract The Streptococcus bovis/Streptococcus equinus complex (SBSEC) is a group of
human and animal derived streptococci that are commensals (rumen and gastrointestinal …

For a long time, food microbiota has been studied using traditional microbiological
techniques. With the arrival of molecular or culture-independent techniques, a strong …

Lactic acid bacteria (LAB)(n= 152) in African pearl millet slurries and in the metagenomes of
amylaceous fermented foods were investigated by screening 33 genes involved in probiotic …

Fermented food has been present throughout history, since fermentation not only helps
preserving food, but also provides specific organoleptic characteristics typically associated …