The current trend of health‐conscious consumers and healthy food habits prompts
researchers to explore developing food products with synbiotic benefits. Synbiotic foods …

Highlights•Research on probiotics is growing for the development of new functional
foods.•Dairy probiotic beverages are well known the last decades.•Non-dairy substrates may …

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 …

Fermented foods share an integral part of age-old wisdom from ancient Indian civilization.
Over the generations, this pioneering practice of food fermentation has expanded and …

Fermented foods have been an important component of the human diet from the time
immemorial. It contains a high amount of probiotics that have been associated to a wide …

Probiotic fermented fruit extract is a new kind of food with potential health care efficacy. In
this study, transformation of bioactive substances in Lactic acid bacteria (LAB) and yeast …

The concept of “ethno‐microbiology” is to understand the indigenous knowledge of the
Indian people for production of culturally and organoleptically acceptable fermented foods …

A dominant lactic acid bacteria, Lactobacillus fermentum KKL1 was isolated from an Indian
rice based fermented beverage and its fermentative behavior on rice was evaluated. The …

The effects of different fermentation times (0, 1, 2, 3, 4, and 5 days) on the physicochemical
properties and flavor components of fermented Aurantii Fructus (FAF) were evaluated …

This study aimed to isolate potential probiotic lactic acid bacteria from a traditional rice-
based fermented beverage “bhaati jaanr” and to evaluate their role during preparation of the …