The gastrointestinal flora consists of several microbial strains in variable combinations in
both healthy and sick humans. To prevent the risk of the onset of disease and perform …

Probiotics are living microorganisms that are present in cultured milk and fermented food.
Fermented foods are a rich source for the isolation of probiotics. They are known as good …

Lactose intolerance, which affects about 65–75% of the world's population, is caused by a
genetic post-weaning deficiency of lactase, the enzyme required to digest the milk sugar …

Introduction Following consumption of milk, lactose, a disaccharide of glucose and
galactose, is hydrolyzed and absorbed in the upper gastrointestinal tract. However …

Cow's milk (CM) is a healthy food consumed worldwide by individuals of all ages.
Unfortunately,“lactase-deficient” individuals cannot digest milk's main carbohydrate, lactose …

This review examines the techno-functional properties of lactic acid bacteria (LABs) in the
food industry, focusing on their potential health benefits. We discuss current findings related …

The modern food industry is undergoing a rapid change with the trend of production of plant‐
based food products that are more sustainable and have less impact on nature. Plant‐based …

Metabolic syndrome (MetS) is characterized by complex metabolic changes involving a
cluster of co-occurring conditions, such as abdominal obesity, high blood pressure, high …

Fermented foods refer to beverages or foods made by carefully regulated microbial growth
and the enzymatic conversion of dietary components. Fermented foods have recently …

The benefits of fermented milk have been known to mankind since the ancient days of
civilization. The important role of fermented milk in human nutrition has been well …