Probiotics are vital and beneficial organisms which offers the health benefits to the host
organisms. The fungal probiotic field is one of the developing fields nowadays. Yeast has an …

The interest in potentiality and functionality of probiotic yeasts from fermented foods has
increased drastically over the years. In many fermented foods and beverages, lactic acid …

Honey bees and honey, have been the subject of study for decades due to their importance
in improving health. At times, some of the probiotics may be transferred to the honey stored …

Background Microbial derived-surfactants display low eco-toxicity, diverse functionality, high
biodegradability, high specificity, and stability under extreme conditions. Sophorolipids are …

Fermented food matrices, including beverages, can be defined as the result of the activity of
complex microbial ecosystems where different microorganisms interact according to different …

Probiotics are microorganisms (including bacteria, yeasts and moulds) that confer various
health benefits to the host, when consumed in sufficient amounts. Food products containing …

Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial
microbes. Next generation sequencing technology was applied to aid the discovery of newly …

Fermented beverages (FBs) are facing challenges in functional performance and flavor
complexity, necessitating the development of new multi-functional options. Traditional …

Dahi and chhurpi are the homemade, mildly acidic and mouthfeel fermented dairy products
of Sikkim in India. Since yeasts co-exist among traditional fermented dairy foods, we believe …

Background Xylitol is a valuable pentose sugar alcohol, used in the food and
pharmaceutical industries. Biotechnological xylitol production is currently attractive due to …