Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most
studied species extensively used in food industry as probiotic microorganism and/or …

Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA)
fermentation is the oldest and most popular way to improve the functionality, nutritional …

Fermented foods and beverages are the product of the enzymaticcally transformed food
components which are acived by different microorganisms. Fermented foods have grown in …

Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the
power of koji mold. A recent Japanese cohort study has shown that increased consumption …

Fermentation continues to be the most common biotechnological tool to be used in cereal-
based beverages, as it is relatively simple and economical. Fermented beverages hold a …

The bacteriocin-producing strain Enterococcus faecium ST10Bz, isolated from boza, a
Bulgarian cereal-based beverage, exhibited strong activity against Listeria strains …

Fermented foods (ffs) and beverages are widely consumed in Southeast Asia (SEA) for their
nutritional balance, flavor, and food security. They serve as vehicles for beneficial …

Boza is an indigenous, traditional, low-alcohol and highly viscous beverage prepared by
fermenting cereals. Its thick and gel-like consistency make it suitable for consumption via …

The objective of this study was to increase quality and limited shelf-life of boza (3–15 days),
a traditional Balkan origin fermented beverage using lysozyme (LYS) and/or nisin (NIS). For …

Food production is one of the most environmentally damaging human activities. In the face
of climate change, it is essential to rethink our dietary habits and explore potential alternative …