Food is the essential need of human life and has nutrients that support growth and health.
Gastrointestinal tract microbiota involves valuable microorganisms that develop therapeutic …

Cereals have been one of the major food resources for human diets and animal feed for
thousands of years, and a large quantity of by-products is generated throughout the entire …

Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any
development of antimicrobial resistance. This review provides a recent literature update on …

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 …

The resulting whey from cheese manufacture consists mainly of water and lactose, a sugar
with little sweetening and fermentable power and low commercial value. Aiming at valorizing …

The present research study aims to prepare prototypes of beverages from milk permeate
(MP) using fermentation with 10 different strains of lactic acid bacteria (LAB) showing …

Many lactic acid bacteria (LAB) produce metabolites with applications in the food industry,
such as dextran-type exopolysaccharides (EPS) and riboflavin (vitamin B2). Here, 72 …

Background Fermented cereal or pseudocereal foods may be produced as a good
alternative to avoid the drawbacks of dairy products. Quinoa (Chenopodium quinoa) seeds …

Production of gluten-free bread (GFB) with good quality characteristics represents a
technological challenge. Our study aimed to obtain nongluten bread from cereals and …

Featured Application This optimized gluten-free sourdough is suitable for utilization as a
functional ingredient in gluten-free bakery recipes. The sourdough's production following a …