The past two decades have witnessed a global surge in the application of probiotics as
functional ingredients in food, animal feed, and pharmaceutical products. Among food …

Lactic acid bacteria (LAB) are present in foods, the environment and the animal gut,
although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several …

The addition of organic green banana flour (GBF, 0%, 1%, 3%, or 5% w/v) on the quality
parameters of fermented milk was investigated (21 days/5° C). Suitable viability of lactic and …

The occurrence of a novel coronavirus known as severe acute respiratory syndrome-
coronavirus-2 (SARS-CoV-2), created a serious challenge worldwide. SARS-CoV-2 has …

Human gut is colonised by diversified microbial flora that contribute different functional
benefits. Sedentary life style and exponential use of commercial drugs leading to disbalance …

The intricate “orchestered molecular conversation” between the host and gut microbiome is
one of the most dynamic research areas in recent years. The rhythmic chemical cross talk in …

The second brain of humans has been known as the microbiome. The microbiome is a
dynamic network composed of commensal bacteria, archaea, viruses, and fungi colonized in …

The ever greater understanding of the composition and function of the gut microbiome has
provided new opportunities with respect to understanding and treating human disease …

Cardiovascular disease (CVD) has been classified as one of the leading causes of morbidity
and mortality worldwide. CVD risk factors include smoking, hypertension, dyslipidaemia …

In this study, the effects of milk fat content (0%, 2% and 3.5%) and starter culture
(autochthonous or commercial) on physicochemical properties, degree of proteolysis …