Fermentation processes in foods often lead to changes in nutritional and biochemical quality
relative to the starting ingredients. Fermented foods comprise very complex ecosystems …

New lifestyles, higher incomes and better consumer awareness are increasing the demand
for a year-round supply of innovative food products. In past decades, important …

Novel coronavirus (COVID-19) is causing global mortality and lockdown burdens. A
compromised immune system is a known risk factor for all viral influenza infections …

Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented
products consumed worldwide. Many of those LAB fermented foods are recognized as …

After conversion of lactose to lactic acid, several biochemical changes occur such as
enhanced protein digestibility, fatty acids release, and production of bioactive compounds …

Consumption of probiotics as a useful functional food improves the host's wellbeing, and,
when paired with prebiotics (indigestible dietary fibre/carbohydrate), often benefits the host …

Numerous studies have shown a link between the consumption of fermented dairy foods
and improved health outcomes. Since the early 2000s, especially probiotic-based fermented …

Bacteria of the genus Lactobacillus have been employed in food fermentation for decades.
Fermented dairy products, such as cheese and yogurt, are products of high value known as …

Lactic acid bacteria (LAB) may release bioactive compounds in fermented milk such as γ-
aminobutyric acid (GABA) that have positive effects on human health. In the present work …