Highlights•Research on probiotics is growing for the development of new functional
foods.•Dairy probiotic beverages are well known the last decades.•Non-dairy substrates may …

Fermented foods share an integral part of age-old wisdom from ancient Indian civilization.
Over the generations, this pioneering practice of food fermentation has expanded and …

With increasing health awareness worldwide, lactose intolerance has become a major
concern of consumers, creating new market opportunities for low-lactose/lactose-free dairy …

There is a growing interest seen among consumers towards more health conscious and
wholesome nutrition. This desire to make food as medicine has created a demand for foods …

A dominant lactic acid bacteria, Lactobacillus fermentum KKL1 was isolated from an Indian
rice based fermented beverage and its fermentative behavior on rice was evaluated. The …

Various fermented foods and beverages are considered as representations of the traditional
and cultural heritage of society. These fermented products have been enjoyed worldwide …

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 …

The primary objective of this study was to assess the probiotic attributes and antifungal
activity of lactic acid bacteria (LAB) against the fungus, Trichophyton tonsurans. Among the …

Lactose intolerance is a gastrointestinal symptom caused by a deficiency or decreased
activity of the enzyme lactase in the gut, which makes it difficult to fully digest lactose in …

Haria, a popular rice based ethnic fermented beverage, is consumed as a staple food and
refreshing drink by the vast number of Indian tribal people. In this study, the composition of …