Sourdough production and consumption have significantly increased in recent years due to
factors such as extended shelf life, nutritional benefits, particular flavour and the absence of …

Food safety is a global concern, with millions suffering from foodborne diseases annually.
The World Health Organization (WHO) reports significant morbidity and mortality associated …

Background Postbiotics are an emerging research interest in recent years and are fairly
advanced compared to prebiotics and probiotics. The composition and function of …

An extrusion process was used to improve the physical and textural characteristics of an
extruded snack supplemented with soybean residue (okara). An extreme vertices mixture …

The use of sourdough for bread production involves fermentation, which is dominated by
lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or …

Traditional sourdough is obtained using a mixture of flour and water stored at room
temperature until acidification. Therefore, adding lactic acid bacteria (LAB) can improve the …

In this study, the postbiotics production ability of Lactiplantibacillus plantarum MIUG BL21
(Lpb. 21) and Lactiplantibacillus paraplantarum MIUG BL74 (Lpb. 74), was demonstrated …

In recent years, the popularity of fermented foods has strongly increased based on their
proven health benefits and the adoption of new trends among consumers. One of these …

Two lactic acid bacteria strains with probiotic potential (Lactiplantibacillus plantarum MIUG
BL21 and Lactiplantibacillus paraplantarum MIUG BL74) were used to produce …

The recognized contribution of antioxidant compounds to overall health maintenance and
spotted deficiencies in celiac patients' diets has driven more intensive research regarding …