This review reports on the effects of fermentation on the chemical constituents and
antioxidant activity of plant-based food materials. Fermentation involves a series of reactions …

Lactobacillaceae are among the major fermentation organisms in most food fermentations
but the metabolic pathways for conversion of (poly) phenolic compounds by lactobacilli have …

Three commercial lactic acid bacteria (LAB), namely Lactobacillus acidophilus 85 (La85),
Lactobacillus helveticus 76 (Lh76) and Lactobacillus plantarum 90 (Lp90), were employed …

Apple juice (AJ) was fermented by six select lactic acid bacteria (LAB), namely Lactobacillus
plantarum 90 (Lp90), Lactobacillus helveticus 76 (Lh76), Lactobacillus casei 37 (Lc37) …

Biotransformation of organic wastes into value-added products is gaining interest owing to
waste management issues, exhaustion of fossil fuels and the demand for biodegradable …

Polyphenols, as common components with various functional activities in plants, have
become a research hotspot. However, researchers have found that the bioavailability and …

Elderberry (Sambucus nigra L.) is rich in many bioactive compounds and exhibits diverse
health functions, of which an understanding can be helpful for its better utilization in the food …

Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from
natural foods, especially plants rich in phenolic compounds. Although the interaction and …

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables
are described around the world. Fruit and vegetables and lactic fermented products both …

Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy
products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus …