Observational studies suggest an inverse association between total dairy product intake and diabetes risk. However, there is a lack of information on the relationship of specific dairy products with impaired glucose metabolism (IGM) and type 2 diabetes mellitus (T2DM). Individuals aged 40-75 years were recruited for the Maastricht Study. All the participants filled out a 253-food item FFQ, cove...

BACKGROUND The increasing significance of food products containing substances with antioxidative activi- ties is currently being observed. This is mainly due to the fact that pathogenic changes underlying some diseases are related to the carcinogenic effects of free radicals. Antioxidative compounds play an important role in supporting and enhancing the body’s defense mechanisms, which is...

The increasing interest in a healthy diet is stimulating innovative development of novel scientific products in the food industry. The viable lactic acid bacteria in fermented milk products, such as yoghurt, have been associated with increased lactose tolerance, a well-balanced intestinal microflora, antimicrobial activity, stimulation of the immune system and antitumoural, anticholesterolaemic...

Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the  physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...

Lactic acid bacteria (LAB) are commonly found on human and animal mucous membranes in dairy products and naturally on some plant surfaces. They are normal residents of the gastrointestinal tract of human beings. Several species are commercially used in production of fermented milks, yoghurt, other dairy and meat products, as well as other foods. The antimicrobial activities of LAB have been kno...

Lactobacillus plantarum strain A6, a strong acid producer, was isolated from a Vietnamese fermented sausage (nem chua). Here, we report the genome sequence of this strain (3,368,579 bp).

worldwide popularity of probiotic- microorganisms and their products on the one hand, and their general weak viability in food products (especially fermented types) as well as gastrointestinal conditions on the other hand, has encouraged researchers to innovate different methods of probiotics viability improvement.  microencapsulation of the probiotic cells is one of the newest and highly effic...

Solid state fermentation (SSF) has been practiced for centuries in the Orient and Asian region in both large and small scale applications in food processing and production of traditional fermented foods. Products such as fermented soybean (tempe, soy sauce, annatto, miso, etc) and fermented rice (tapai, koji, red fermented rice, brewing of the Japanese rice wine (sake)) among others are based o...

Corresponding Author: Marco Ruggiero Silver Spring Sagl, ArzoMendrisio, Switzerland Email: [email protected] Abstract: It is estimated that the first processed food products consumed by humans pertained to the category of fermented foods and beverages such as beer, wine, sauerkraut, fermented sausage as well as fermented milk derivatives such as yogurt and kefir. Thus, fermented foods are endo...

Currently, Russia is actively developing and producing fermented milk products enriched with useful microflora, the range expanding due to creation of new types fermented milk products...