Background Increased consumption of soymilk driven with amplified health interest and
ongoing scientific efforts have incited fascination in the imminent development of plant …

The rising interest in plant-based formulations and ethical concerns associated with animal-
based products has led to an increased consumption of soymilk. This review explores …

Two human-originated bacterial strains Limosilactobacillus reuteri NCDC958 and
Lacticaseibacillus rhamnosus NCDC953, previously characterized as extracellular B12 …

Lactic acid bacteria (LAB) are known for their probiotic properties, but only a few strains
produce riboflavin. We evaluated the probiotic properties of four riboflavin-producing strains …

A carbon-based dispersive micro solid-phase extraction method was combined with
dispersive liquid–liquid microextraction for the simultaneous extraction of five mycotoxins …

The probiotic‐based functional food market is growing progressively as many health
benefits are ascribed to it. Researchers have to combat various challenges associated with …

Human microbial niches such as the healthy vagina, are recently emerging as
“unconventional” sources of candidate probiotics capable of preventing from different …

Microencapsulation is an optimistic method for the delivery of live microbial cells through
different food products. In this study, riboflavin-producing probiotic strain Lactiplantibacillus …

Soymilk is well known for its health and nutritional benefits and is one of the best plant
substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich …

Micronutrient deficiency still occurs in sub‐Saharan Africa (SSA) despite the availability of
several food resources, particularly fermented foods and vegetables, with high nutritional …