Consumer interest in healthy lifestyle and health-promoting natural products is a major
driving force for the increasing global demand of biofunctional dairy foods. A number of …

Bacteria from the Propionibacterium genus consists of two principal groups: cutaneous and
classical. Cutaneous Propionibacterium are considered primary pathogens to humans …

This study aimed to assess the transit tolerance of potential probiotic dairy propionibacteria
strains in human upper gastrointestinal tract in vitro, and to evaluate the effect of food …

Fermented dairy products provide nutrients in our diet, some of which are produced by the
action of microorganisms during fermentation. These products can be populated by a …

Streptococcus thermophilus has “Generally Recognized as Safe” status and is extensively
used for the manufacture of several important fermented dairy foods, including yoghurt and …

Over the past few years a number of new food ingredients labelled as being nutraceuticals
have been launched on the food and pharmaceutical market. These include components …

The current knowledge of trehalose biosynthesis under stress conditions is incomplete and
needs further research. Since trehalose finds industrial and pharmaceutical applications …

Probiotics have been the subject of intensive research, mainly focusing on bifidobacteria
and lactic acid bacteria. However, there is evidence that dairy propionibacteria also display …

Probiotic microorganisms have historically been used to rebalance disturbed intestinal
microbiota and to diminish gastrointestinal disorders, such as diarrhea or inflammatory …

Tempeh is a traditional, fungal fermented Indonesian product, usually made from soybeans.
Tempeh is known to contain vitamin B 12 which is essential for a healthy human diet …