It is expected that the world population will reach 9 billion by 2050. Thus, meat, dairy or plant-
based protein sources will fail to meet global demand. New solutions must be offered to find …

Among artisanal fermented beverages, kefir (fermented milk drink) and water kefir
(fermented nondairy beverage) are of special interest because their grains can be …

In this study, the yield of exopolysaccharide (EPS) from Lactobacillus plantarum R301 was
optimized using a single-factor experiment and response surface methodology (RSM). After …

Lactobacillus is a diverse genus that includes species of industrial and biomedical interest.
Lactiplantibacillus pentosus, formerly known as Lactobacillus pentosus, is a recently …

Kefir is a fermented dairy product with well recognized probiotic properties. Recently,
consumer interest in fermented products with probiotic microorganisms has increased due to …

The Lacticaseibacillus paracasei species is comprised by nomadic bacteria inhabiting a
wide variety of ecological niches, from fermented foodstuffs to host-associated …

Kefir consists of a large number of probiotics, which can regulate or shape the balance of
intestinal microbiota, and enhance the host's immune response. Kefir microbiota can shape …

Lactiplantibacillus plantarum is a diverse species that includes nomadic strains isolated from
a variety of environmental niches. Several L. plantarum strains are being incorporated in …

Lacticaseibacillus paracasei SP5, isolated from kefir, was assessed as a starter culture for
sourdough bread making in freeze-dried form, both free (BSP5 bread) and immobilised on …

In Iran, dairy-based fermented foods, like yogurt, cheese, fermented milk, buttermilk, kashk,
butter, and Doogh are essential dietary components. Doogh is typically made using …