Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association
with other microorganisms in kefir grains. This beverage consumption is associated with a …

International competition within the dairy market and increasing public awareness about the
importance of functional food consumption are providing new challenges for innovation in …

The symbiotic association between the coral animal and its endosymbiotic dinoflagellate
partner Symbiodinium is central to the success of corals. However, an array of other …

Kefir is a complex fermented dairy product created through the symbiotic fermentation of milk
by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein …

Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

Lactobacilli are among the most common microorganisms found in kefir; a traditional
fermented milk beverage produced locally in many locations around the world. Kefir has …

Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo,
sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such …

Kefir is a putatively health-promoting dairy beverage that is produced when a kefir grain,
consisting of a consortium of microorganisms, is added to milk to initiate a natural …

Traditional fermented foods where lactic acid bacteria (LAB) are present have been
associated with beneficial effects on human health, and some of those benefits are related to …

The probiotic properties of lactic acid bacteria (LAB) Pediococcus pentosaceus R1,
Lactobacillus brevis R4, Lactobacillus curvatus R5, and Lactobacillus fermentum R6 …