Nowadays, in many developed societies, consumer health awareness towards the role of food in human health and nutrition has been considerably increased. Regarding the biological role of food components on human health, consumers are interested in consuming food products with an improved functionality. Non-dairy probiotic drinks are considered as functional foods. The purpose of this study is to...

Soymilk was produced from vegetable soybean and fermented by probiotics (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12) in co-culture with Streptococcus thermophilus. The composition of the fermented beverage and oligosaccharides content were determined. The effect of fructooligosaccharides and inulin on the fermentation time and viability of probiotic microorganisms throughout...

Lactobacillus reuteri and Bifidobacterium bifidum were inoculated (2.8·10 and 4.7·10 CFU/mL, respectively) into reconstituted whey containing sucrose and pectin in order to prepare a fermented probiotic product. Inoculation levels were: 0.5, 1 or 2 % for Lactobacillus reuteri and 0.5 or 1 % for Bifidobacterium bifidum. The treatment with the highest bacterial counts and sensory scores was selec...

In recent years, there has been a strong focus on beneficial foods with probiotic microorganisms and functional organic substances. In this context, there is an increasing interest in the commercial use of kefir, since it can be marketed as a natural beverage that has health promoting bacteria. There are numerous commercially available kefir based-products. Kefir may act as a matrix in the effe...

Whey valorization concerns have led to recent interest on the production of whey beverage simulating kefir. In this study, the structure and microbiota of Brazilian kefir grains and beverages obtained from milk and whole/deproteinised whey was characterized using microscopy and molecular techniques. The aim was to evaluate its stability and possible shift of probiotic bacteria to the beverages....

In the present work, a non-dairy fermented beverage was produced from mangosteen juice using Lactobacillus strains. Mangosteen with 3 probiotic strains: casei TISTR 390, L. fermentum 391 and plantarum 1463 in single co-cultivations at an incubation temperature of 30°C for 72 h. The changes chemical microbiological properties during fermentation 0, 24, 48 h were investigated. It found that acidi...

Pulque is a traditional Mexican alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave (maguey) plants that grow in the Central Mexico plateau. Currently, pulque is produced, sold and consumed in popular districts of Mexico City and rural areas. The fermented product is a milky white, viscous, and slightly acidic liqui...

Pearl millet-based food products can be used for weight control and minimize the possibility of chronic diseases. They have protein, minerals, fat, phenolic compounds, a diminutive glycemic index. Moreover, Probiotic fermentation bring specific additional benefits in addition to nutritional improvements. In silico analysis chemical-protein interaction tannic acid ascorbic pearl millet was under...