Increased gut permeability is suggested to be involved in the pathogenesis of a growing
number of disorders. The altered intestinal barrier and the subsequent translocation of …

Fermented foods can provide many benefits to our health. These foods are created by the
action of microorganisms and help support our digestive health and immune system …

Traditional fermented foods harbor microbes that transform raw food components, improving
their nutritional, shelf life, organoleptic, and health-promoting characteristics. Fermented …

Maize is one of the very important cereals which contains major nutrients, carbohydrates,
proteins, vitamins, minerals, and various other constituents like β-glucan, oligosaccharides …

Kombucha is a widely consumed fermented tea beverage with diverse health benefits. In a
previous study, we demonstrated that the use of cascara as a substrate results in a special …

Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

Aim This study investigates the individual and combined effects of fermentation parameters
for improving cell biomass productivity and the resistance to freezing, freeze-drying, and …

The concept of our research is related to the use of stems from S. aromaticum L. in the
fermentation process in order to obtain new cosmetic raw materials with high antioxidant …

The group of innovative ingredients in cosmetic preparations includes bio-ferments (Bs),
which are characterized by high bioactivity and biocompatibility, and one of the plants rich in …

Objective Traditional fermented meat products can be considered a source of bioactive
peptides. Cangkuk, a traditional Indonesian fermented beef product is one source of …