Results 51 to 60 of about 2,912,635 (352)
Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria [PDF]
, 2019 Piacentinu Ennese is a protected designation of origin (PDO) cheese produced in the surrounding area of Enna (Sicily, Italy), using raw ewe’s milk without the addition of any starter cultures.
Caggia, Cinzia +6 more
core +2 more sources
In vitro and in vivo selection of potentially probiotic lactobacilli from Nocellara del Belice table olives [PDF]
, 2018 Table olives are increasingly recognized as a vehicle as well as a source of probiotic bacteria, especially those fermented with traditional procedures based on the activity of indigenous microbial consortia, originating from local environments.
Devirgiliis, C. +7 more
core +5 more sources
Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]
, 2011 Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Boekel, M.A.J.S., van +6 more
core +2 more sources
African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling
npj Science of Food, 2022 Traditional fermented foods are of major importance with respect to the socio-economic growth, food security, nutrition, and health of African consumers.
Y. Obafemi +5 more
semanticscholar +1 more source
Microbial Cell Factories, 2020 Background Monascus azaphilone pigments (MonAzPs), which were produced by Monascus species, have been used as important food colorant and food supplements for more than one billion people during their daily life.
Jiawei Liu +4 more
doaj +1 more source
Sensory and physicochemical profiling of traditional and enriched gari in Benin [PDF]
, 2019 Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets.
Adinsi, Laurent +7 more
core +1 more source
Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption
Frontiers in Microbiology, 2022 In underdeveloped and developing countries, due to poverty, fermentation is one of the most widely used preservation methods. It not only allows extending the shelf life of food, but also brings other benefits, including inhibiting the growth of ...
K. Skowron +6 more
semanticscholar +1 more source
Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]
, 2017 To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen +4 more
core +2 more sources
Foods, 2022 The microbial communities present within fermented foods are diverse and dynamic, producing a variety of metabolites responsible for the fermentation processes, imparting characteristic organoleptic qualities and health-promoting traits, and maintaining ...
Meghana Srinivas +4 more
semanticscholar +1 more source
FoodsLactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their significant roles in enhancing safety, quality, and nutritional value.
Christian Kosisochukwu Anumudu +2 more
semanticscholar +1 more source