Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic
fermentation (MLF). This process can increase wine aroma and mouthfeel, improve …

Background Yeast cells are a rich source of protein and have long been investigated for the
production of yeast extract as a source of bioactive peptides with different documented …

Drinking non-bovine milk has been reported to possess bio-functionality for regular
consumers. Camel milk is a traditional product that has been used for many years in arid …

The aim of this study was to compare angiotensin-converting enzyme (ACE)-inhibitory and
antioxidant activities of peptide fractions obtained from fermented bovine and camel milk by …

Consumers expect safe, healthy, natural, and sustainable food. Within the food industry,
ingredient use is changing due to these consumer demands. While no single agreed‐upon …

Chal is a traditional fermented product produced from spontaneously fermented camel milk
which contains several bacterial species with potential usage in producing traditional dairy …

Many useful properties are assigned to camel (Camelus dromedarius) milk, which is
traditionally used for the treatment of tuberculosis, gastroenteritis, and allergy in many …

Lactobacillus helveticus H9 is a probiotic bacterium originating from traditional Tibetan kurut.
It has high angiotensin-converting enzyme-inhibitory (ACEI) and antihypertensive activities …

Investigations into ACE inhibitory properties of probiotic fermented bovine, camel, goat, and
sheep milk were performed and studied for two weeks of refrigerated storage. Results from …

In recent years, the development of GABA‐enriched foods through exploiting lactic acid
bacteria (LAB) has gained much attention. In this study, Enterococcus faecium MDM21 and …