Results 181 to 190 of about 26,578 (268)

Editorial: Diversity, function, and application of microbes in the fermentation or production of traditional food. [PDF]

Front Microbiol
Dong W, Chen S, Hu Y.
europepmc   +1 more source

Fermentation of kefir with traditional freeze-dried starter cultures successfully recreates fresh culture fermented kefir. [PDF]

Front Microbiol
Mudoor Sooresh M, Jayawickrama A, Silva A, Nguyen S, Schmidt S, Sebastian J, Carey S, Harynuk J, Willing BP, Bourrie BCT.   +9 more
europepmc   +1 more source

Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage. [PDF]

Foods
Zugravu CA, Constantin C.
europepmc   +1 more source

<i>Lactobacillus delbrueckii</i>: A Functional Powerhouse in Dairy Fermentation and Emerging Probiotic Applications. [PDF]

Food Sci Nutr
Nami Y, Barghi A, Sadeghi M, Farhadi T, Haghshenas B.   +4 more
europepmc   +1 more source

KEFIR – PROBIOTIC

, 2020
openaire   +1 more source

Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.

Food Funct
Winkler L, Awan A, Rideout NM, Kleiner M.   +3 more
europepmc   +1 more source

Application of kefir-isolated <i>Lactiplantibacillus plantarum</i> and <i>Lacticaseibacillus paracasei</i> to obtain a cashew-based fermented beverage with enhanced anti-inflammatory properties. [PDF]

Front Microbiol
Pietrantuono L, Sabbione AC, Dardis C, Garrote GL, Bengoa AA.   +4 more
europepmc   +1 more source

Probiotics for Anxiety and Depressive Symptoms in Cancer: A Systematic Review of Animal and Human Studies with Mechanistic Insights. [PDF]

Microorganisms
Amirkhanzadeh Barandouzi Z, Bruner DW, Lin Y, Choi H, Zeki LR, Akangbe T, Epari A, Li H.   +7 more
europepmc   +1 more source