Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm mushroom contains bioactive compounds with
both antimicrobial and prebiotic properties, which are distributed in the mushroom mycelium …

The increasing incidence of food allergy is becoming a substantial public health concern.
Increasing evidence suggests that alterations in the composition of the intestinal microbiota …

Six lactic acid bacteria strains were used to study the effects on physicochemical
characteristics, antioxidant activities and sensory properties of fermented orange juices. All …

In this study, the effect of selected Lactobacillus acidophilus ATCC 4356, Limosilactobacillus
fermentum DSM 20052, and Lacticaseibacillus paracasei subsp. paracasei DSM 20312 …

The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75),
Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56+ 75) on the quality …

This study aimed to evaluate the changes in Agaricus bisporus (white and brown)
characteristics (colour and acidity parameters, lactic acid bacteria (LAB) and mould/yeast …

In this work, Lactiplantibacillus plantarum (L. plantarum) isolated from mice feces (LP-M) and
pickles (LP-P) were chosen as the endogenous and exogenous L. plantarum, respectively …

In this study, eight lactic acid bacteria (LAB) strains, previously isolated from traditional and
gluten-free sourdoughs, and selected for their potential in improving the sensory and …

Foods fermented by Lactobacillus with probiotic properties convey health benefits to
consumers, in addition to fulfilling the basic function of nourishing. This work aimed to …

Mushrooms have garnered significant attention for their nutritional composition and potential
health benefits, including antioxidant, antihypertensive, and cholesterol‐lowering properties …