Lactic acid bacteria in the functional food industry: Biotechnological properties and potential applications
With the growing demand for functional foods having better nutraceutical properties, lactic
acid bacteria (LAB) has become an important industrial microorganism. LAB play a …
acid bacteria (LAB) has become an important industrial microorganism. LAB play a …
The impacts of acidophilic lactic acid Bacteria on food and human health: a review of the current knowledge
The need to improve the safety/quality of food and the health of the hosts has resulted in
increasing worldwide interest in acidophilic lactic acid bacteria (LAB) for the food, livestock …
increasing worldwide interest in acidophilic lactic acid bacteria (LAB) for the food, livestock …
Phytase producing lactic acid bacteria: Cell factories for enhancing micronutrient bioavailability of phytate rich foods
N Sharma, S Angural, M Rana, N Puri… - Trends in Food Science …, 2020 - Elsevier
Abstract Background Phytic acid (Phytate) present in plant-based foods is an anti-nutrient
because of its tendency to chelate various nutrients thus reducing their bioavailability in …
because of its tendency to chelate various nutrients thus reducing their bioavailability in …
Short-chain fatty acid and vitamin production potentials of Lactobacillus isolated from fermented foods of Khasi Tribes, Meghalaya, India
Purpose Vitamins and SCFA (short-chain fatty acids) production from Lactobacillus isolates
are studied due to its health benefits to the human hosts. Lactobacillus strains are widely …
are studied due to its health benefits to the human hosts. Lactobacillus strains are widely …
Diversity of beneficial microorganisms and their functionalities in community-specific ethnic fermented foods of the Eastern Himalayas
Abstract The Eastern Himalayan regions of India, Nepal and Bhutan have more than 200
varieties of unsurpassed ethnic fermented foods and alcoholic beverages, which are lesser …
varieties of unsurpassed ethnic fermented foods and alcoholic beverages, which are lesser …
Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome
R Arora, AK Chandel - Food Research International, 2023 - Elsevier
Consumption of high FODMAP (Fermentable Oligo-, Di-, and Monosaccharides and Polyols)
diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritable …
diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritable …
Functional potential of several turkish fermented traditional foods: biotic properties, bioactive compounds, and health benefits
I Gok - Food Reviews International, 2023 - Taylor & Francis
The development of new functional foods for disease prevention is a major modern research
challenge. Several traditional foods already serve as functional foods, without further …
challenge. Several traditional foods already serve as functional foods, without further …
Lactic acid bacteria producing sorbic acid and benzoic acid compounds from fermented durian flesh (Tempoyak) and their antibacterial activities against foodborne …
F Salleh, MN Lani, NA Kamaruding… - Applied Food …, 2021 - journals.sbmu.ac.ir
Abstract Background and Objective: Antibacterial compounds produced by lactic acid
bacteria are believed to replace functions of chemical preservatives. The objectives of this …
bacteria are believed to replace functions of chemical preservatives. The objectives of this …
Isolation and identification of lactic acid bacteria with phytase activity from sourdough
M Mohammadi‐Kouchesfahani… - Food science & …, 2019 - Wiley Online Library
Wholemeal bread is strongly recommended due to its nutritional value. However, whole‐
grain foods contain a high level of phytic acid, an antinutritional factor that decreases the …
grain foods contain a high level of phytic acid, an antinutritional factor that decreases the …
[PDF][PDF] Ethnobotanical survey and preliminary phytochemical screening of Posa kumura: An uncharted ethnic food of Assam
Background: India is a land of diverse ethnicity with plethora of ethnic foods. One of the
ethnic foods is Posa kumura (a form prepared from matured fruit of Benincasa hispida) …
ethnic foods is Posa kumura (a form prepared from matured fruit of Benincasa hispida) …