A bioactive grape pomace extract (GPE) rich in polyphenols was encapsulated into alginate (GPE-Alg) or chitosan (GPE-CS) microparticles, later incorporated coconut water. Biological and sensory properties were evaluated. Storage performed at 4 ˚C followed by quality assessment. Evaluation of water after gastrointestinal digestion on the growth pathogens probiotic bacteria showed that fortificat...

This study presents the nutritional, physicochemical, and sensory characterization of a functional fermented African finger millet-based beverage, using co-culture containing an exopolysaccharide-producer strain probiotic strain. First, fermentation factors affecting beverage were studied to ascertain required starter culture cereal matrix which would support its production. Co-culturing Weisse...

Background: Muskmelon (Cucumis melo) was a beautiful, juicy, tasty fruit of the Cucurbitaceae family which includes 825 species in 118-119 genera. It is also rich antioxidant flavonoids such as carotene, Vitamin C, lutein, adenosine, zea-xanthin and cryptoxanthin folic acid present very good for pregnant women makes baby healthy it helps to prevent neural tube defects. Whey whey based products ...

The aim of this study was to characterise the impact mixed probiotic strains and fortification with chestnut beverage (CB) on metabolomic formation in a plant-based dairy matrix. Bacterial growth, nutritional composition metabolomics were investigated during period 21-day storage. amino acid score (AAS), essential index (EAAI), (NI) biological value (BV) samples determined their quality. CB inc...

To meet the consumer demand for functional drinks with bioactive compounds, this study aimed to evaluate addition of Lactiplantibacillus plantarum LP299V, Lacticaseibacillus rhamnosus GG and Lactobacillus acidophilus in mate tea. The viability probiotic bacteria, microbiological physicochemical characteristics, vitro resistance gastrointestinal tract antioxidant capacity teas were evaluated dur...

Background: The present investigation was planned to standardize a method for preparation of whey-based fermented probiotic beverage containing Alfonso mango (Mangifera indica) pulp. This study undertaken in view the fact that foods can play an important role promoting health and reducing public care costs developing country like India. As such whey is major dairy by-product, which causes enorm...

The complete genome of probiotic Escherichia coli strain G3/10 is presented here. In addition, the probiotic E. coli strains G1/2, G4/9, G5, G6/7, and G8 are presented in draft form. These six strains together comprise the probiotic product Symbioflor 2 (DSM 17252).

This study aimed to evaluate the blueberry and carrot juice blend as a fermentable substrate for Lactobacillus reuteri LR92, in order to develop a fermented non-dairy functional beverage. Analysis of cell viability, pH, and acidity were performed during the fermentation process. The resistance of the microorganism in the blend, under simulated gastrointestinal conditions and in storage at 4 ◦C ...

Tibetan mushroom (TM) is a fermented beverage composed by a dozen of bacteria and yeasts living together into polysaccharide grains secreted by them. TM is similar to kefir, a probiotic beverage originated in the Caucasian mountains exhibiting some anti-bacterial, anti-mycotic, anti-neoplastic and immunomodulatory effects. Aiming to evaluate a plausible anti-inflammatory property of TM we condu...