Probiotics with diverse and crucial properties and functions have attracted broad interest
from many researchers, who adopt intestinal delivery of probiotics to modulate the gut …

Attenuation is a technological approach employed to modulate the metabolism of probiotic
strains. Traditional and emerging technologies employed under sublethal conditions can be …

KrCl* excilamp treatment has emerged as a potential method to replace conventional 254
nm low-pressure mercury UV-C lamps to ensure the microbiological safety of food items. In …

The fermentation characteristics and aroma-producing properties of Lactobacilli could
influence the flavour quality of fermented milk, an important influencing factor of consumers' …

This study examined the effect of triple-frequency ultrasound treatment (TFUT)-assisted
lactic acid bacteria (LAB-L. plantarum and L. helveticus fermentation for 24-h and 48-h) on …

The loss of probiotics viability in yogurts and fermented milk is a significant challenge in
producing yogurt and fermented milk. Thus, pre-exposure of probiotics to stress conditions …

Texture and flavour are the key attributes determining sensory quality and are highly
affected by starter cultures. A selection of phenotypic strains is needed to create diverse …

To investigate the influence of microbes on flavor attributes during solid-state fermentation of
wheat bran insoluble dietary fiber (IDF), this study constructed CK (unfermented IDF), NF …

This study investigates low-fat camel milk and cow milk fermentation behavior by
Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus …

The effect of using mesophilic starter culture (Lactococcus lactis ssp. lactis and Lactococcus
lactis ssp. cremoris) and Lactobacillus helveticus (L. helveticus) at different ratios (100: 0, 75 …