Historically, pickling is one of the oldest preservation methods of several foodstuffs such as
vegetables, fruits, fish, and meat. Pickling imparts unique and desirable changes in flavor …

Health, environmental and ethical concerns have resulted in a dramatic increase in demand
for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible …

In this study, the influences of Lactobacillus plantarum JHT78 fermentation on the
physiological properties, antioxidant activities, and volatile/non-volatile metabolites of …

Fruit and vegetable fermented beverages, a functional non-dairy fermented product, are
popular worldwide due to their health-promoting attributes. It is reported that a variety of …

Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because
of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as …

This study investigated the changes in volatile and nutrient compounds of mango juice
fermentation by lactic acid bacteria (LAB)(Lactobacillus plantarum NCU116, Lactobacillus …

Cardiovascular disease (CVD) has become the leading cause of death worldwide. Many
recent studies have pointed out that Lactiplantibacillus plantarum (Lb. plantarum) has great …

Lactic acid bacteria (LAB) fermentation is an effective way to improve the nutrition and
sensory qualities of hawthorn juice, however the scarcity of LAB strains adapting to the high …

A non-dairy probiotic beverage based on oat bran extract was produced through
fermentation of beverage using a probiotic strain Bifidobacterium lactis. Physicochemical …

Shiitake mushroom (Lentinus edodes) is the second most-widely-consumed edible fungi
with strong flavor and unique taste. To study the effects of Lactiplantibacillus plantarum …