Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the
production of traditional fermented foods. There fermentative abilities were explored by the …

The use of lactic acid bacteria (LAB) in the fermentation process to produce fermented foods
has a long history. Furthermore, LAB are beneficial microorganisms known for their health …

Boza, a cereal‐based beverage popular in southeast Europe, is fortified with probiotics and
is believed to positively impact the composition of the gut microflora. This investigation …

Potential probiotic Enterococcus faecalis KUMS-T48, isolated from a kind of Iranian
traditional dairy product (Tarkhineh), was assessed for its anti-pathogenic, anti-inflammatory …

Maize is one of the very important cereals which contains major nutrients, carbohydrates,
proteins, vitamins, minerals, and various other constituents like β-glucan, oligosaccharides …

Helicobacter pylori, linked to gastric diseases, is targeted for probiotic treatment through
bacteriocin production. Bacteriocins have gained recognition for their non-toxic effects on …

Bacteriocins produced by lactic acid bacteria are proteinaceous antibacterial metabolites
that normally exhibit bactericidal or bacteriostatic activity against genetically closely related …

Consumers are increasingly interested in foods that offer a well-balanced dietary profile as
well as metabolic, physiological, and functional benefits. Dairy fermented products are …

Amaç: Ülke kültürlerinin en önemli öğelerinden biri olan gastronomi alanındaki yeni
gelişmeler geleneksel gıdalara olan ilgiyi artırmış olup bunların arasında geleneksel Türk …

Dahi, a traditional yet underexplored fermented milk product from Pakistan, harbors diverse
lactic acid bacteria (LAB) that have potential as probiotics. These bacteria could be used for …