Numerous studies have shown a link between the consumption of fermented dairy foods
and improved health outcomes. Since the early 2000s, especially probiotic-based fermented …

Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their
considerable technological and functional potential. Fermented dairy products, that is …

Targeting the gastrointestinal microbiome for improvement of feed efficiency and reduction
of production costs is a potential promising strategy. However little progress has been made …

The effect of putative probiotic fermented milk (FM) with buriti pulp (FMB) or passion fruit
pulp (FMPF) or without fruit pulp (FMC) on the microbiota of healthy humans was evaluated …

Deer antler velvet is widely used in traditional medicine for its anti-aging, antioxidant, and
immunity-enhancing effects. However, few studies have reported on the discovery of …

Lacticaseibacillus paracasei species are widely used for their health-promoting properties in
food and agricultural applications. These bacteria have been isolated from various habitats …

Yogurt is defined as a coagulated milk product obtained from the fermentation of lactose into
lactic acid. Drinking yogurt (laban) was prepared from buffalo milk, cow milk, and a 50: 50 …

Upcoming developments are attracting attention to both high-protein and probiotics
supplementation for the sports community to promote good health and exercise …

Lacticaseibacillus paracasei is one of the probiotic bacteria widely identified from fermented
foods. The application of L. paracasei is commonly used in dairy and non-dairy products. To …

The formulation of probiotics‐enriched products still remains a challenge for the food
industry due to the loss of viability, mainly occurring upon consumption and during storage …