Fermentation, as a process to increase the security of food supply, represents an integral
part of food culture development worldwide. Nowadays, in the evolving functional food era …

Background Biotechnological potential of yeasts can be evidenced by the rich history of its
application in food fermentation. Several yeast species isolated from fermented foods have …

Riboflavin (RF) and its active forms, the cofactors flavin mononucleotide (FMN) and flavin
adenine dinucleotide (FAD), have been extensively used in the food, feed and …

Selenium is an essential micronutrient required for the health of humans and lower plants,
but its importance for higher plants is still being investigated. The biological functions of Se …

A rapidly growing population, resource scarcity, and the future sustainability of our food
supply are among the major concerns of today's food industry. The importance of resilient …

Probiotics are increasingly being added to food in order to develop products with health‐
promoting properties. Particularly, Saccharomyces cereviceae var. boulardii yeast is recently …

In recent years, quinoa (Chenopodium quinoa Willd), an ancestral crop of the Andean
region of South America, has gained worldwide attention due to its high nutritional value …

Traditionally, fermentation was used to preserve the shelf life of food. Currently, in addition to
favouring food preservation, well standardized and controlled industrial processes are also …

This study aimed to use a novel Lactobacillus strain (L. apis) isolated from the bee gut to
develop a wheat bran (WB) deep-processing technology. Compared to the most popular …

Many microbial exopolysaccharides (EPS) are reported to have prebiotic properties. This
study reports the prebiotic properties of a galactan exopolysaccharide produced by …