Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and
North Africa for date fruit consumption, although in recent years, its consumption has …

Nowadays, consumers pay particular attention to the quality of the products they buy. They
also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly …

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 …

This study explored the effect of the combination of Saccharomyces yeast, non-
Saccharomyces yeast (Pichia kudriavzevii), and Lactiplantibacillus plantarum during cider …

To develop a process for low-cost and ecologically friendly coffee fermentation, civet gut
bacteria were isolated and screened to be used for fermentation. Among 223 isolates from …

The aim of this study was to compare the physical, chemical, and microbiological features of
bio-yoghurt that had been air-oven-dried at three temperatures (40, 50, and 60° C) to those …

The present study aimed to prepare and evaluate a new probiotic functional beverage, using
single‐probiotic and compound probiotic fermentation on okara. Four different forms of …

Fermentation is considered an effective tool for improving the functional characteristics of
food. In this study, Lacticaseibacillus casei YQ336 was used to ferment yellow whey, and …

Abstract Background and Objective: Lactiplantibacillus plantarum COY2906 was isolated
from virgin coconut oil, a strain known for its production of plantaricin which acts as a bio …

This study aimed to develop a fermented oat milk product using native yoghurt cultures as a
potential alternative to dairy-based yoghurt products. Three samples were prepared; the first …