Probiotic-enriched beers have emerged as an innovative solution for delivering beneficial
microorganisms, particularly appealing to consumers seeking non-dairy options. However …

Beer is considered one of the most consumed beverages worldwide and a potential vehicle
for probiotics. However, there are several technical challenges to overcome during the …

This study aimed to optimize brewing conditions for enhanced probiotic viability in beer.
Twenty-one commercial and potential probiotic lactic acid bacteria (LAB) strains were …

Acetic acid bacteria (AAB) has found applications in food technology, including beverages
and vinegar. Generally, AAB shows several beneficial properties and has technological …

Probiotic viability, metabolite concentrations, physicochemical parameters, and volatile
compounds were characterized in Gueuze beers formulated with probiotic lactic acid …

Non-conventional yeasts can be isolated from a wide range of environmental sources and
are often found in the beverage industry in mixed fermentations, in which the microbial …

Infectious diarrhea is a major cause of infant mortality in most developing countries. In this
research, we evaluated the potential of immobilized Lactobacillus plantarum NCIMB 8826 …

The demand for non-dairy functional beverages is increasing. Marang (Artocarpus
odoratissimus) is an underutilized fruit in the Philippines. This study aimed to assess the …

This study aims to explore the possibility of preparing and improving the quality of
restructured ground chicken (RGC) by ultrasound treatment with plasma protein (URGCP) …

The demand for functional beverages that provide health benefits to consumers has
increased in recent years. In this sense, several studies investigate the addition of probiotics …