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Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage [PDF]
Biomolecules, 2023 The area of functional beverages made from plant-based or non-dairy milk is one of the fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of functional ingredients, with a large spectrum of healthy compounds, such as ...
Norbert-Istvan Csatlos +7 more
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Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage [PDF]
International Journal of Microbiology, 2020 Ethiopia is one of the countries where a wide variety of traditional fermented beverages are produced and consumed for a long time. Traditional fermented beverages are those which are indigenous to a particular area and have been developed by the people ...
Niguse Hotessa, Jedala Robe
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Research Advances on Organic Acid Degradation Process and Its Effects on Flavor of Fermented Alcohol Beverage [PDF]
Shipin gongye ke-ji, 2023 Moderate organic acids can make fermented alcohol beverage produce comfortable flavor and delicate taste, but during the fermentation process, the content of organic acids in fermented alcohol beverage is unstable.
Bingbing DONG +3 more
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Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage [PDF]
Molecules, 2021 Kombucha is a traditional beverage of sweetened black tea fermented with a symbiotic association of acetic acid bacteria and yeasts. In this study, kombucha fermented beverage (KFB) appeared to include nine chemical groups (alcohols, acids, lactones ...
Gamal Enan +2 more
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Evaluation of a strawberry fermented beverage with potential health benefits [PDF]
PeerJ, 2021 Background Functional fermented beverages are popular worldwide due to their potential to promote health. Starter culture is the main determinant of the final quality and flavor of fermented beverages. The co-cultivation of lactic acid bacteria (LAB) and
Zhiqiao Zhao +8 more
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The Use of γ-Aminobutyric Acid-Producing Saccharomyces cerevisiae SC125 for Functional Fermented Beverage Production from Apple Juice [PDF]
Foods, 2022 The development of functional fermented beverages enriched with γ-aminobutyric acid (GABA) has been pursued because of the health benefits of GABA; however, few studies have described GABA production by yeast.
Xiangyang Sun +6 more
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Microbiota of Fermented Beverages [PDF]
Fermentation, 2018 This special issue collected recent developments on the microbiota of fermented beverages, from raw materials to the finished product, as well as the use of specific starter cultures. In particular, several studies investigated the occurrence and use of conventional and non-conventional yeasts in distilled alcoholic beverages, wine, and beer production,
Ciani M., Mannazzu I., Domizio P.
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Shipin gongye ke-ji, 2022 The extract of Phyllanthus emblica and cherry tomato juice were fermented with Lactobacillus to develop the Phyllanthus emblica and cherry tomato compound beverage with anti-fatigue effect.
Cong ZHENG, Shengnan LI
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Food Hydrocolloids for Health, 2023 Background: Plant-based fermented foods rich in lactic acid bacterial metabolites, antioxidants, and phytochemicals, can promote recovery from ethanol-induced liver damage by restoring liver antioxidant levels and suppressing liver inflammation, and ...
Ritika Modi +3 more
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Future Foods, 2022 Kombucha is a fermented beverage, usually made from green tea and/or black tea, obtained through the symbiotic growth of yeasts and bacteria with beneficial effects to health.
Erica Loredo Barbosa +7 more
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