Results 1 to 10 of about 93,820 (204)
Fermentation of kefir with traditional freeze-dried starter cultures successfully recreates fresh culture fermented kefir [PDF]
Frontiers in MicrobiologyIntroductionInterest in fermented foods and their purported health benefits has led to increased scientific research investigating the development of starter cultures which maintain the characteristics of traditional products while allowing for ...
Maanasa Mudoor Sooresh +12 more
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Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures [PDF]
Frontiers in Microbiology, 2023 IntroductionThis study aimed to assess the feasibility of utilizing commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate the fundamental properties of the resulting products.MethodsSixteen different ...
Małgorzata Ziarno +3 more
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Design and Volatile Compound Profiling of Starter Cultures for Yogurt Preparation [PDF]
Foods, 2023 Stable symbiotic starter cultures were created using selected strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp.
Albert Krastanov +5 more
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A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods [PDF]
Microorganisms, 2023 Commercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentations. Frequently
Luigi Chessa +5 more
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Cheese starter cultures attenuate inflammation in the in vitro Caco-2 model [PDF]
AIMS MicrobiologyChronic inflammation is identified to be an underlying pathophysiology in different conditions including inflammatory bowel disease (IBD). Since the aberrant interaction of the mucosal immune system with the dysbiotic flora has been reported to ...
Deepa Kuttappan +2 more
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Mljekarstvo, 2022 Proteases of Lactobacillus and Lactococcus strains catalyze casein degradation in fermented dairy products, which can result in the production of bioactive peptides.
Jasna Novak +9 more
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Microorganisms, 2022 This study aimed to investigate the protective effect of a novel exopolysaccharide EPSRam12, produced by Lacticaseibacillus rhamnosus Ram12, against D-galactose-induced brain injury and gut microbiota dysbiosis in mice.
Manorama Kumari +4 more
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Molecules, 2021 This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added value to dried fresh cheese through specific probiotic properties and the synthesis of bioactive peptides (biopeptides).
Jasna Novak +12 more
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Current Research in Food Science, 2023 Iron is a micronutrient essential for human health and physiology. Iron-deficiency anemia, the most common form of anemia, may occur from an iron homeostasis imbalance.
Manorama Kumari +6 more
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Новые технологии, 2022 To date, it is known that functional nutrition products account for 3% of all known food products. Based on forecasts, in the coming decades, their percentage ratio will increase to 30–50% of the entire grocery market.
M. A. Gasheva
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