Results 241 to 250 of about 346,818 (384)
Bacillus strains as human probiotics: characterization, safety, microbiome, and probiotic carrier
Food Science and Biotechnology, 2019 N. Lee, Won-Suck Kim, H. Paik
semanticscholar +1 more source
Food Safety and Health, EarlyView.Millet‐based fermented beverages were prepared using different millet varieties with an aim to investigate the microbial communities that develop during natural fermentation. This study revealed an abundance of lactic acid bacteria, highlighting their key role in natural fermentation.
Rishibha Gupta, Smriti Gaur
wiley +1 more source
Probiotics and Intestinal Inflammatory Disorders in Infants and Children
, 2000 Jon A. Vanderhoof
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Triple-Probiotic-Fermented Goji (<i>Lycium barbarum</i> L.) Ameliorates Metabolic Disorders Associated with Hyperuricemia in Mice. [PDF]
MicroorganismsRen L +7 more
europepmc +1 more source
Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage [PDF]
, 2000 C.G. Vinderola +2 more
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Isolation and Identification of Microbial Communities From Citrus limetta Waste
Food Safety and Health, EarlyView.Citrus limetta generates substantial agro‐industrial waste, which poses significant food safety issues, and the current study isolated significant pathogenic microflora from Citrus limetta waste samples. ABSTRACT Sweet lime is one of the globally consumed fruits.
Nida Sehair +2 more
wiley +1 more source
Developing Novel Plant-Based Probiotic Beverages: A Study on Viability and Physicochemical and Sensory Stability. [PDF]
FoodsCondurso C +7 more
europepmc +1 more source
Food Safety and Health, EarlyView.This study investigated various properties of milk‐derived bioactive peptides fermented using different strains of Lactobacillus and Pediococcus species. Results revealed that microbial fermentation of cow milk enhanced peptide production, leading to improved ACE‐inhibition and antioxidant properties, thereby making fermented milk a valuable source of ...
Nikita Singh, Smriti Gaur
wiley +1 more source