The milk and water kefir grains are often used for fermented beverages' production with
technological and functional effects. These complex natural consortia of microorganisms can …

Highlights•Complex food fermentations can experience reproducibility issues.•Spatial
structure created by kefir and kombucha protects microbial cells from stress.•Spatial …

The present work aimed to investigate the effects of fermentation with Actinomucor elegans
on the phenolic components, antioxidant activities, and nutritional compounds of tofu. A …

The utilization of pea proteins (PPs) is limited due to their relatively low protein digestibility
(∼ 81%) compared to animal‐based proteins, such as whey. The present investigation …

This study aimed to assess the technique of natural fermentation by applying water kefir to
the casein protein. The diverse microorganisms and their enzymes found naturally in the …

Water kefir is a plant-based type of kefir and has significant differences from well-known milk
kefir. Recently, various complicated substrates were fermented with water kefir grains, but an …

Xanthan gum (XG) is an important industrial microbial exopolysaccharide. It has found
applications in various industries, such as pharmaceuticals, cosmetics, paints and coatings …

Preservation of fruits causes loss of phenolics and high sugar content (jams processing). In
contrast, fermentation has been shown to increase the antioxidant content of foods while …

Kefir is a fermented probiotic drink obtained by placing kefir granules in a suitable substrate.
The kefir granules are a consortium of bacteria and yeasts embedded in a …

Water kefir (WK) is a nondairy probiotic beverage produced using water kefir grains that are
highly adaptable to diverse food substrates. Fruit and vegetables have been used more in …