Consumption of probiotics is an area of research that has rapidly expanded in the last years.
Lactobacilli are one of the most important probiotic bacteria owing to their beneficial impacts …

Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains
with attributes of considerable relevance for food processing. These strains, in addition to …

An improvement of food service centers in recent years has been made based on the
implementation of the principles of the Hazard Analysis and Critical Control Points (HACCP) …

Reputed as a significant metabolic disorder, non-alcoholic fatty liver disease (NAFLD) is
characterized by high-fat deposits in the liver and causes substantial economic challenges …

Pulque is a Mexican alcoholic, probiotic beverage with shelf life of 3 days. The
physicochemical, probiotic, and sensory properties of pulque depend on its content of lactic …

Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to
increase food value, because bacterial fermentations favor the obtention of different …

Los probióticos son microorganismos vivos que al administrarse de forma adecuada
confieren un beneficio a la salud del hospedero. Entre los principales microorganismos …

El presente estudio permitió la valoración de dietas utilizando ensilado biológico de
residuos del procesamiento de (Litopenaeus vannamei) EB, fermentados con inóculo de …

Probiotics are live microorganisms that when properly administered confer a health benefit
to the host. Lactic acid bacteria are among the main microorganisms recognized as …

The aim of this study was to assess the effect of added cultures of probiotic lactic acid
bacteria on physicochemical, textural, and sensory characteristics of fresh cheese as well as …