Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA)
fermentation is the oldest and most popular way to improve the functionality, nutritional …

Maize and its derived fermented products, as with other cereals, are fundamental for human
nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid …

The chemical composition, nutritional value and use of a number of vegetable wastes (VWs)
and by-products such as baby corn, cabbage, carrot, cauliflower, cucumber, jackfruit, peas …

Fermentation is one of the oldest food processing techniques known to humans and cereal
fermentation is still widely used to create many types of foods and beverages. Starch is a …

Plant-based yoghurt (PBY) presents an alternative for vegetarians, flexitarians, and
individuals with dairy allergies. However, how the bacterial (culture) variations can impact …

Complex carbohydrates, proteins, and other food components require a longer digestion
process to be absorbed by the lining of the alimentary canal. In addition to the enzymes of …

This study aimed to isolate potential probiotic lactic acid bacteria from a traditional rice-
based fermented beverage “bhaati jaanr” and to evaluate their role during preparation of the …

Recently, the role of the gut microbiota in metabolic health, immunity, behavioral balance,
longevity, and intestine comfort has been the object of several studies from scientific …

Starch is an important natural sustainable resource for various industries. Via chemical and
biochemical one-step transformations it may be converted into numerous products or …

Lactobacillus is the bacterial genus that contains the highest number of characterized
probiotics. Lactobacilli in general can utilize a great variety of carbohydrates. This …