Brewers' spent grain (BSG) is the most abundant by‐product generated in the beer‐brewing
process. This material consists of the barley grain husks obtained as solid residue after the …

Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association
with other microorganisms in kefir grains. This beverage consumption is associated with a …

The gut microbiota is composed of several microbial strains, with diverse and variable
combinations in healthy and sick persons, changing at different stages of life. A healthy …

Biological, social, and psychological practices greatly affect the dietary intake of people; as a
result, health-related complexities occur. Functional food and supplements have become …

Beer is the most popular low-alcohol beverage consumed in large amounts in many
countries each year. The brewing industry is an important global business with huge annual …

Cereals are one of the major food sources in human diet and a large quantity of by-products
is generated throughout their processing chain. These by-products mostly consist of the …

Kefir and its related products are renowned nutraceutical dairy products produced through
fermentation of yeasts and bacteria naturally present in grains of kefir. The nutritional …

Bread as a staple food has been predominantly prepared from refined wheat flour. The
world's demand for food is rising with increased bread consumption in develo** countries …

The term “sourdough” denotes a dough composed of flour and water, fermented through the
action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology …

Growth of selected microorganisms of industrial interest (Saccharomyces cerevisiae,
Kluyveromyces marxianus and kefir) by solid state fermentation (SSF) of various food …