One of the most promising areas of development in the human nutritional field over the last
two decades has been the use of probiotics and recognition of their role in human health …

The significant strides made in interconnected associations between probiotics and human
health have paved the way for remarkable advancements in probiotic functional foods …

A total of 22 Lactobacillus strains, which were isolated from infant feces were evaluated for
their probiotic potential along with resistance to low pH and bile salts. Eight isolates (L …

Kefir is a homemade, natural fermented product comprised of a probiotic bacteria and yeast
complex. Kefir consumption has been associated with many advantageous properties to …

Objectives The screening of traditional fermented products is essential for the assessment of
safety, security, and further development of functional foods for the well-being of human …

The potential health benefits of probiotics have been illustrated by many studies. However,
most functional foods containing probiotics are from dairy sources. This review provides an …

The objective of this study was to assess in vitro probiotic potential of Lactobacillus strains
derived from artisanal fermented vegetables in Shaanxi, China. In total, 74 acid-producing …

The aim of our study was to conduct a selection of the monocultures capable of providing the
most attractive sensory features of the final product. Four fermented goat's milk beverages …

Fermentation is a traditional method utilized for vegetable preservation, with microorganisms
playing a crucial role in the process. Nowadays, traditional spontaneous fermentation …

The cholesterol-lowering properties of lactic acid bacteria (LAB) isolated from naturally
fermented tangerine vinegar were evaluated. A total of 5 Lactobacillus plantarum strains …