Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA)
fermentation is the oldest and most popular way to improve the functionality, nutritional …

Various fermented foods and beverages are considered as representations of the traditional
and cultural heritage of society. These fermented products have been enjoyed worldwide …

Objectives The screening of traditional fermented products is essential for the assessment of
safety, security, and further development of functional foods for the well-being of human …

Jalebi is one of the oldest Indian traditional fermented wheat-based confectioneries. Since
jalebi is prepared by natural fermentation, diverse microbial community is expected to play …

Fermented sour rice is a unique traditional sour food of Indian subcontinent, particularly in
the eastern and north-eastern part of India, which according to traditional belief, may have …

Diabetes mellitus (DM) is the condition represented by persistent hyperglycaemia, owing to
the altered glucose metabolism. The current research aims to assess the capabilities of …

Tempe is an Indonesia traditional food, which in the manufacturers have a liquid waste that
no use again namely soybean soaking water. Lactic Acid Bacteria (LAB) has been known at …

Background The lactic acid bacteria (LAB), from diverse sources, are of great importance as
probiotics, and several authors from around the globe have reported LAB, isolated from …

Microorganisms inhabiting fermented foods represent the main link between the
consumption of this food and human health. Although some fermented food is a reservoir of …

The current research project was undertaken to explore the therapeutic potential of two
potent probiotic Lactobacillus fermentum strains, ie, PD2 and PH5 in a hyperlipemic healthy …