Fermented foods and alcoholic beverages have long been an important part of the human
diet in nearly every culture on every continent. These foods are often well‐preserved and …

In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

Kefir is fermented milk produced from grains that comprise a specific and complex mixture of
bacteria and yeasts that live in a symbiotic association. The nutritional composition of kefir …

Fermented foods identify cultures and civilizations. History, climate and the particulars of
local production of raw materials have urged humanity to exploit various pathways of …

In recent years, there has been a strong focus on beneficial foods with probiotic
microorganisms and functional organic substances. In this context, there is an increasing …

Fermented foods play a significant role in the diets of many cultures, and fermentation has
been recognized for its many health benefits. During fermentation, the physical and …

Probiotics and fermented milk products have attracted the attention of scientists from various
fields, such as health care, industry and pharmacy. In recent years, reports have shown that …

Kefir grains are a unique symbiotic association of different microrganisms, mainly lactic acid
bacteria, yeasts and occasionally acetic acid bacteria, cohabiting in a natural …

Metabolic syndrome (MetS) is a complex pathophysiological state with incidence similar to
that of a global epidemic and represents a risk factor for the onset of chronic non …