Historically, pickling is one of the oldest preservation methods of several foodstuffs such as
vegetables, fruits, fish, and meat. Pickling imparts unique and desirable changes in flavor …

Africa has an age old history of production of traditional fermented foods and is perhaps the
continent with the richest variety of lactic acid fermented foods. These foods have a large …

In the present study, a total of 116 lactic acid bacteria (LAB) strains isolated from Mill flour
and fermented cassava were screened for their antifungal activity. Three strains among 116 …

The beneficial effects of lactic acid bacteria (LAB) have been intensively investigated in
recent decades with special focus on modulation of the host intestinal microbiota. Numerous …

The purpose of this study was to evaluate the survival rates and fermentation performance of
three freeze-dried lactic acid bacterial cultures previously isolated from Ghanaian traditional …

The aim of this study was to determine the effect of various protective agents on the survival
of probiotic Lactobacillus plantarum TISTR 2075 grown in Plai Ngahm Prachin Buri rice …

Microwave vacuum drying as compared to conventional vacuum drying has evinced
advantages regarding drying time, while comparable product characteristics were achieved …

The cassava plant is grown in tropical and subtropical countries, which represents,
alongside with its by-products, an important source of food and feed. Hence, this plant has …

The present study aimed to evaluate selected probiotic properties of Lactobacilli isolated
from the water of submerged cassava fermentation. Following Lactobacilli isolation, isolates …

Stability of probiotic products' potency throughout shelf life is essential to ensure systematic
delivery of the dosages required to provide clinically-proven health benefits. Due to the …