The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted
particular interest in the food industry. EPS can be considered as natural biothickeners as …

Although milk kefir and water kefir have different physical, chemical and microbiological
characteristics, several microbial species that make up kefir stand out with probiotic …

Consumer interest and research in plant-based dairy analogues has been growing in recent
years because of increasingly negative implications of animal-derived products on human …

Throughout the COVID-19 pandemic, there was a demand for natural products able to
enhance consumers health. Many people discovered the benefits of fermented products …

Water kefir, a natural and stable functional microbiota system consisting of a symbiotic
mixture of probiotics, shows multiple bioactivities but little is known about the effect of water …

Fermented beverages (FBs) are facing challenges in functional performance and flavor
complexity, necessitating the development of new multi-functional options. Traditional …

Kefir is a fermented dairy product with well recognized probiotic properties. Recently,
consumer interest in fermented products with probiotic microorganisms has increased due to …

Probiotics are live bacteria found in food that assist the body's defence mechanisms against
pathogens by reconciling the gut microbiota. Probiotics are believed to aid with gut health …

Abstract Cashew, hazelnut, peanut, walnut, and almond were used to make nut milk and
kefir in this study. Kefir starter culture was used to ferment cow and nut milks. Kefir samples …

Kefiran is a biomaterial with potential application in develo** novel materials for food
technology. In this study, sugarcane sugar (REF), raw sugar (RAS), brown sugar (BRS), soy …