Moroccan traditional fermented foods (MTFFs) are generally naturally fermented foods and
are highly desired by consumers due to their typical flavor, texture, and nutraceutical value …

The aim of this work was to characterize the antifungal activity of 14 probiotics Lactobacillus
strains of (L. plantarum, L. pentosus and L. brevis), isolated from traditional fermented green …

In Morocco, citrus fruits processing produces large quantities of waste and by-products,
which represent 50% to 60% of the fresh mass of fruit. In eastern Morocco, generally citrus …

This study aimed to examine the influence of two prebiotics, fructo-oligosaccharides (FOS)
and xylo-oligosaccharides (XOS), on probiotic properties (resistance to low pH and bile salt …

The probiotic features of Lactiplantibacillus (L.) pentosus and L. paraplantarum strains,
endogenous in Cobrançosa table olives from northeast Portugal, were assessed in terms of …

The influence of the inoculum on bacterial communities of Spanish-style green table olive
brinesis very limited. This work assessed the size and structure of the bacterial communities …

Research with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains with
probiotic and biotechnological characteristics constitutes a promising field of work. The …

Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) exhibits relevant probiotic
and technological features and is widely used in food industries, improving flavour, texture …

Background Oleuropein, the main bitter phenolic glucoside responsible for green olive
bitterness, may be degraded by the β-glucosidase enzyme to release glucose and phenolic …

Kuruts are traditional acid-coagulated fermented dairy products in semisolid or dried form.
The present study used probiotic Lacticaseibacillus rhamnosus GG (LGG) and Cryptococcus …