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 …

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 …

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

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 …

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

A global epidemiological shift has been observed in recent decades, characterized by an
increase in age-related disorders, notably non-communicable chronic diseases, such as …

Kefir is a symbiotic microbial blend of lactic acid bacteria, yeast, and acetic acid bacteria
anchored to a polysaccharide matrix, endowing remarkable health benefits. The increase in …

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 …

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

Nowadays, food contamination is a worldwide issue at all levels of food production and a
serious threat to the quality and safety of animal feed and human food. There are various …