Fermented foods have been a part of human diet for almost 10,000 years, and their level of
diversity in the 21st century is substantial. The health benefits of fermented foods have been …

The solubility of proteins plays a key role in determining the physicochemical properties,
processing, sensory attributes, shelf life, and nutritional profile of foods formulated with …

Lactic acid bacteria (LAB) are beneficial microbes known for their health-promoting
properties. LAB are well known for their ability to produce substantial amounts of bioactive …

Ethical, environmental and health concerns around dairy products are driving a fast‐growing
industry for plant‐based dairy alternatives, but undesirable flavours and textures in available …

Tumor microbiota can produce active metabolites that affect cancer and immune cell
signaling, metabolism, and proliferation. Here, we explore tumor and gut microbiome …

As an emerging science, tissue engineering and regenerative medicine focus on developing
materials to replace, restore or improve organs or tissues and enhancing the cellular …

Lactic acid bacteria (LAB) comprise a widespread bacterial group, inhabiting the niches of
fermented vegetables and capable of producing beneficial organic acids. In the present …

Kurikulum Merdeka yang akhir-akhir ini dicanangkan oleh Kemendikbudristek, memberikan
warna baru dengan munculnya mata pelajaran baru yaitu Ilmu Pengetahuan Alam dan …

Highlights•Lactic acid bacteria (LAB) help to produce foods with superior quality.•LAB
metabolites affect various food properties.•Use of LAB metabolites separately could improve …

Lactic acid bacteria (LAB) synthesize exopolysaccharides (EPS), which are structurally
diverse biopolymers with a broad range of technological properties and bioactivities. There …