Food Chemistry International, EarlyView.Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal +4 more
wiley +1 more source
Evaluation of antiobesogenic properties of fermented foods: In silico insights. [PDF]
J Food SciJimoh AA, Adebo OA.
europepmc +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
<i>Lysinibacillus macroides</i> 38352 isolated from traditional Chinese fermented foods: a dual effect on ochratoxin A detoxification and immune suppression alleviation. [PDF]
Microbiol SpectrWang J +10 more
europepmc +1 more source
Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes. [PDF]
FoodsPark I, Mannaa M.
europepmc +1 more source
Dietary Intake of Processed Meats with Fermented Foods: Effects on Carcinoembryonic Antigen, Hematological Parameters, and Gut Microbiota of Adult and Elderly Mouse Models. [PDF]
Food Sci Anim ResourLee SY +7 more
europepmc +1 more source
A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps. [PDF]
Front NutrHumblot C +19 more
europepmc +1 more source
Yeast diversity in traditional fermented foods of ethnic minorities in China, with the descriptions of four new yeast species. [PDF]
IMA FungusHu S +9 more
europepmc +1 more source