Cereal grains constitute a major source of dietary nutrients all over the world. Although
cereals are deficient in some basic components (eg essential aminoacids), fermentation …

Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals
and vegetables. Europe and Asia have long and huge traditions in the manufacturing of …

Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA)
fermentation is the oldest and most popular way to improve the functionality, nutritional …

Shalgam juice, hardaliye, boza, ayran (yoghurt drink) and kefir are the most known
traditional Turkish fermented non-alcoholic beverages. The first three are obtained from …

In recent times, there has been an increased interest to adapt healthy diets, which help in
preventing diseases, and as a consequence, the study and development of new functional …

Fermented foods and beverages, whether of plant or animal origin, play an important role in
the diet of people in many parts of the world. Fermented foods not only provide important …

In the present work, a whole-grain oat substrate was fermented with lactic acid bacteria to
obtain a drink, combining the health benefits of a probiotic culture with the oat prebiotic beta …

Probiotics are live microorganisms which, when administered in adequate amounts, confer a
health benefit on the host. Traditionally, dairy products are the major and most popular …

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid
changes in yogurt development since the turn of the 19th century, fueled by continuing …

Aims: To evaluate the probiotic properties of strains isolated from boza, a traditional
beverage produced from cereals. Methods and Results: The strains survived low pH …