Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

The effect of incubation time by using three culture starters (Lactobacillus acidophilus,
Lactobacillus bulgaricus and Streptococcus thermophiles) and Taro (Colocasia Esculenta) …

Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and
yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the …

Penelitian ini bertujuan untuk mengetahui lama fermentasi paling optimal untuk
menghasilkan kefir air kelapa hijau yang paling disukai. Penelitian ini menggunakan …

Colorimetric sensors based on polydiacetylene (PDA) materials have been developed for
detecting acid-base. Since PDAs often change color upon exposure to organic solvents …

Plant-based products are currently gaining consumers' attention due mainly to the interest in
reducing the consumption of foods of animal origin. A comparison of two fermentative …

In this study, we evaluated the quality of kefir with combined additions of oat milk (8, 12, and
16% w/v) and Lacticaseibacillus casei AP (2 and 4% v/v), and observed the products' …

Fortification of compounds that contain functional components can improve product quality
without affecting the product characteristics in the storage. This study evaluated the effect of …

Objective: Peanut straw is abundantly available and still contains the nutrients needed by
livestock but has high crude fiber content. Therefore, it is processed using fermentation …

Probiotics are live-friendly microorganisms that can confer a health benefit on the host if it is
consumed in sufficient amounts. Water kefir is a probiotic-rich fermented beverage that …