Background Lactobacillus helveticus is a homofermentative, thermophilic starter bacterium
commonly used in dairy processing to produce cheese and fermented milk. It is known for …

Recent research has revealed the potential of peptides derived from dairy products
preventing cardiovascular disorders, one of the main causes of death worldwide. This …

Lactobacillus helveticus H9 is a probiotic bacterium originating from traditional Tibetan kurut.
It has high angiotensin-converting enzyme-inhibitory (ACEI) and antihypertensive activities …

Fermented bovine colostrum rich in bioactive peptides was obtained using Candida
lipolytica strains in co‐culture with kefir grains. During fermentation, the pH and total …

Fermented milks with strong angiotensin I-converting enzyme (ACE)-inhibitory activity were
obtained through a culture with Lactobacillus helveticus KLDS. 31 and Lactobacillus casei …

Alzheimer's Disease (AD) is the most common cause of dementia among elderly individuals
worldwide, leading to a strong motor-cognitive decline and consequent emotional distress …

The Moroccan traditional fermented milk “Lben” was manufactured using autochthonous
and aroma-producing starters by inoculation with four isolated strains including Lactococcus …

In this study, single and co-cultures of proteolytic Lactobacillus delberueckii subsp.
bulgaricus ORT2, Limosilactobacillus reuteri SRM2 and Lactococcus lactis subsp. lactis …

The use of Lactobacillus paracasei strains isolated from kefir grains as starters for the
development of functional dairy products was evaluated. The physicochemical and …

The effects of oxidation-reduction (redox) potential (E h) on microbiological and sensory
characteristics, volatile compounds, and organic acids of kefir produced using wild or …