background and objective: garlic, in different types, is a very common food ingredient all over the world. traditionally, garlic is fermented in grape vinegar to produce garlic pickles; in this study, to produce a novel fermented food, garlic was fermented in kombucha beverage; then, antibacterial and chemical properties and color changes of garlics fermented in kombucha and vinegar were compar...

Objective(s): Zonula occludens proteins (ZO-1 and ZO-2) are important intracellular tight junction (TJ)-associated proteins that link the cell cytoskeleton to the trans-membrane TJ proteins.  Destruction of TJ proteins is called the “leaky gut syndrome” and has been observed in some of the gastrointestinal diseases such as the inflammatory bowel disease (IBD). So, ther...

products with Acetobacter xylinum starter included Nata and Kombucha. The large number of studies on probiotic product innovation should be followed by a survey public acceptance the products. This research aim to compare yield after fermentation process which was evaluated from physical perspective, pH acceptance. is an experimental study compared fermented results two types products, nata kom...

The strong need for the utilization of industrial by-products and biowaste increases as we transition towards a circular economy. On these grounds, present research aims to explore applicability Symbiotic Culture Bacteria Yeast (SCOBY), by-product functional beverage industry, applications in biomedicine. Herein, hydroxyapatite (HA)-coated SCOBY nanocellulose (SN) nanocomposite (SNHA) was synth...