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 …

Background Milk kefir (MK) and water kefir (WK) are traditionally produced from different
unique probiotic-containing semi-soft particles known as milk kefir grains and water kefir …

Microbial communities often undergo intricate compositional changes yet also maintain
stable coexistence of diverse species. The mechanisms underlying long-term coexistence …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk
by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein …

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 …

Recently, the high nutritional value of edible insects attracted the attention of researchers
and food industry for their potential use in foods with enhanced nutritional characteristics. In …

Probiotics are live microorganisms which when administered in adequate amounts confer a
health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts …

Sugary kefir beverage is produce by fermenting raw sugar solution with kefir grains, the
latter consisting of polysaccharide and microorganisms. This beverage, with great …

Authentication of food or food supplements with medicinal values is important to avoid
adverse toxic effects, provide consumer rights, as well as for certification purpose …