The properties of each food, composition, and structure affect the digestion and absorption
of nutrients. Dietary fiber (DF), especially viscous DF, can contribute to a reduction in the …

Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

Probiotic-enriched beers have emerged as an innovative solution for delivering beneficial
microorganisms, particularly appealing to consumers seeking non-dairy options. However …

Traditional sour beers are produced by spontaneous fermentations involving numerous
yeast and bacterial species. One of the traits that separates sour beers from ales and lagers …

Soy sauce aroma type baijiu (also known as Maotai-flavor baijiu) is one of the most popular
types of baijiu in China. Traditionally, it is mainly produced in Southwest China. However, in …

This study aimed to evaluate the probiotic strain Lacticaseibacillus (L.) paracasei subsp.
paracasei F19 (F19) with the yeast Saccharomyces cerevisiae US-05 (US-05), using …

Beer is the result of a multistep brewing process, including a fermentation step using in
general one specific yeast strain. Bacterial presence during beer production (or presence in …

Lactiplantibacillus plantarum and Saccharomyces cerevisiae are frequently co-isolated in
food, although playing different roles. This study aimed at investigating the microbial …

Craft beer is more susceptible to microbial spoilage because it does not have a
pasteurization or filtration process, with lactic acid bacteria (LAB) being the most common …

The interest in and growth of craft beer has led to an intense search for new beers and
styles. The revival of traditional styles has sometimes been hampered by the use of …