Introduction The food and beverage industry has shown a growing interest in plant-based
beverages as alternatives to traditional milk consumption. Soy milk is derived from soy …

The objective of the present work is to optimize fermentation conditions for a set of three
legume‐based synbiotic beverages made from green mung and red kidney beans, namely …

Rossi E, Restuhadi F, Efendi R, Dewi YK. 2021. Physicochemical and microbiological
properties of yogurt made with microencapsulation probiotic starter during cold storage …

Over the last few decades, the quantum of research on probiotic strains has increased
rapidly in most regions of the world. The use of probiotics in animal production and human …

Biopreservation of food using bacteriocin from lactic acid bacteria (LAB) was an innovative
breakthrough. Lactic acid bacteria can protect against food spoilage and pathogen bacteria …

The prebiotic properties of a set of synbiotic legume beverages were evaluated. The
beverages were prepared using five ratios of kidney and mung beans, viz., 100% red kidney …

Abstract Background and Objective: Lactic acid bacteria have recently become one of the
major topics of discussion in fields of health, food industry, science, animal husbandry and …

Palm sap produced from tapping can be a growing place for lactic acid bacteria (LAB). Palm
sap has a lot of carbohydrate content, such as sucrose, fructose, and glucose, which can be …

Protein hydrolysate, such as peptone, is a protein molecule that contains amino acids and is
one source of nitrogen used for microbial development. Commercial peptone is usually …

Lactobacillus sp. is a bacterium that naturally exists in various environments, including in
breast milk colostrum. This bacterium belongs to a group of lactic acid bacteria that produce …