Dairy products that contain probiotic bacteria are those that are produced with various
fermentation methods, especially lactic acid fermentation, by using starter cultures and those …

Due to the high consumption rate of fermented milk products such as yogurt, the fortification
of these products will effectively reduce diseases associated with nutritional deficiencies. In …

BACKGROUND: Microalgae are able to enhance the nutritional content of conventional
foods and hence to positively affect human health, due to their original chemical …

In this work, we investigated the effect of supplementing fermented milk with quinoa flour as
an option to increase probiotic activity during fermented milk production and storage …

The choices for dairy products have increased in recent years because of medical
recommendations or lifestyle preferences. This study was set out to assess the importance of …

Highlights•There is an increasing demand for plant-based milk products enriched with
probiotics.•The major carrier matrices used in probiotic food development are soymilk, rice …

Background Over the recent past, consumption of probiotic fermented milks has been
accruing due to its health claims. These health claims are not limited to gastrointestinal …

The incorporation of Lactobacillus acidophilus CECT 903, Lactobacillus casei CECT 475
and Bifidobacterium bifidum CECT 870 together with lemon (LF) and orange (OF) fibers …

Species of lactic acid bacteria (LAB) represent as potential microorganisms and have been
widely applied in food fermentation worldwide. Milk fermentation process has been relied on …

Mixotrophic cultivation of microalgae provides a very promising alternative for producing
carbohydrate-rich biomass to convert into bioethanol and value-added biocompounds, such …