For millennia, fermented dairy products, such as yogurts and other fermented milks, produced from cow's or other mammalian milk, have been an important part of the human diet. The principle of yogurt and fermented milk production lies in the fermentation by lactic acid bacteria of milk sugar, lactose, into lactic acid. Maintaining a healthy body we...
Abstract Chickpeas and lentils contain prebiotic carbohydrates, including galacto-oligosaccharides (GOS), that confer health benefits but can also lead to undesirable effects like bloating and flatulence. Legume processing reduces these disadvantages and usually consists of the soaking and cooking of the legume seeds. In their industrial production...
Published in Probiotics and antimicrobial proteins
Lactic acid bacteria (LAB) in the microbiota play an important role in human and animal health and, when used as probiotics, can contribute to an increased growth performance in livestock management. Animals living in their native habitat can serve as natural sources of microorganisms, so isolation of LAB strains from wild boars could provide the o...
Mediterranean nuts and legumes offer opportunities to diversify fermented products and to gradually move towards a more plant-based diet. Developing alternative fermented products to those derived from milk, requires selecting i) appropriate plant-based resources and ii) bacteria able to ferment them and provide adequate final sensory and probiotic...
Published in IOP Conference Series: Earth and Environmental Science
To better understand the causes and effects of non-alcoholic fatty liver disease and to help find effective treatments for it, the animal model is seen as an alternate model. For this investigation, researchers utilised adult male rats of the Sprague dawely strain that were albino (Rattus norvegicus) and had an age range of 2-3 months. Their mass r...
Published in IOP Conference Series: Earth and Environmental Science
Lactic acid bacteria are a significant bioproduct of exopolysaccharides (EPS) in lactic acid. EPS is popular in the food and dairy industries due to its ability to lengthen shelf life, improve technical functionalities, and provide a range of health benefits. The potential of EPS in drug development and diagnostics is also overwhelming. This study ...
This study investigates the aromatic composition of pea albumin and globulin fractions obtained through either fermentation or conventional acidification using hydrochloric acid (control) toward the isoelectric point of pea globulins. Different lactic acid bacteria were used including S. thermophilus (ST), L. plantarum (LP), and their coculture (ST...
Published in International microbiology : the official journal of the Spanish Society for Microbiology
The present study compared bacterial and fungal diversity of kefir beverages produced using milk (MK) or sugared water (WK) as propagation matrices and grains from the cities of Curitiba (CU) or Salvador (SA), Brazil, by sequencing the complete set of RNA transcripts produced in four products. In Brazil, milk and sugared water are used as matrices ...
Published in International microbiology : the official journal of the Spanish Society for Microbiology
Bisphenol A (BpA) is an endocrine-disrupting substance commonly found in plastics and resins. It is reported that BpA exposure induces lipid accumulation in humans, similar to obesogenic compounds. The main objective of this study is to investigate the removal of BpA using Lactiplantibacillus sp. D10-2, and to examine its potential for reducing BpA...
Biofilms are central to microbial life because of the advantage that this mode of life provides, whereas the planktonic form is considered to be transient in the environment. During the winemaking process, grape must and wines host a wide diversity of microorganisms able to grow in biofilm. This is the case of Brettanomyces bruxellensis considered ...
