BACKGROUND: The concern about consuming healthy foods has increased in recent years. Not only are they expected to comply with essential feeding functions, but also provide health benefits. Probiotics one of the main functional components be present and beverages. They many benefits stand out due their metabolic capacities adaptability different habitats. In addition, Quinoa seeds contain valua...

the presence of unsaturated fatty acids and phytosterols in hazelnuts and hazelnut products, including hazelnut milk, are useful for health, especially for preventing cardiovascular disease. fermentation with probiotic microorganisms present in kefir grain increases the functional properties of the products. hazelnut milk is nutritious and can be used in drinks in addition to whey. the present ...

Amid trends in non-dairy probiotic foods and functional coffees, it is timely to develop a high-count probiotic, fermented coffee beverage. Here, we aimed enhance the viabilities of different lactobacilli strains brews by co-culturing with yeast, Saccharomyces boulardii CNCM-I745. The growth, survival, metabolic activities Lactiplantibacillus plantarum 299v, Lactobacillus acidophilus NCFM, Limo...

Kombucha is an acidic non-alcoholic fermented tea beverage that has surged in popularity over the past decade. A key driver of this perception kombucha contains microbes contribute to gut health, a reinforced by package claims such as “live” and “probiotic”. We surveyed retail-available (soft) alcoholic (hard) selected 39 products, which 74.4% included at least one these claims. Based upon Nucl...

This research paper is aimed to deliver a novel approach prepare popular probiotic beverage i.e., kombucha from infusion of tea waste valorize the by-product industry. In this study, GC-MS based in combination with preliminary vitro biochemical analysis was used investigate metabolic profiles, especially antioxidant compounds produced during fermentation infusion. Waste found be rich xanthosine...

This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified Brazilian red propolis (microencapsulated extracted). The matrix consisted of oats (75 g), sunflower seeds (175 almonds g). It was by starter co-culture composed Lactiplantibacillus plantarum CCMA 0743 Debaryomyces hansenii 176. Scanning electron microscopy analysis initially performed veri...