Background With almost thirty years of application in field of probiotics, microencapsulation
is becoming an important technology for sustaining cell viability during food production …

Starter cultures that initiate rapid acidification of the raw meat batter and that lead to a
desirable sensory quality of the end-product are used for the production of fermented …

Probiotic bacteria were isolated from different traditional fermented foods as there are
several such foods that are not well explored for their probiotic activities. Hence, the present …

The present study aims to evaluate the probiotic potential of lactic acid bacteria (LAB)
isolated from naturally fermented olives and select candidates to be used as probiotic …

Using the food-related lifestyle model as a conceptual framework, one possible trend each is
discussed for the following four components of food-related lifestyle: quality aspects, ways of …

In recent years, much attention has been paid to physiological functions of foods due to
increasing concerns for health. Although there has been limited information of physiological …

Lactic acid bacteria (LAB) have long been used as starter cultures in the production of
fermented dry sausages and other meat-derived commodities. These cultures are generally …

Milk and milk products have been used by human population since ancient ages and have
been a well known source of Lactobacilli. The beneficial effects of viable probiotic bacteria …

Meat and meat products are generally recognised as good sources of high biological-value
proteins, group B vitamins, minerals and trace elements as well as some other bioactive …

Thanks to the beneficial properties of probiotic bacteria, there exists an immense demand for
their consumption in probiotic foods worldwide. Nevertheless, it is difficult to retain a high …