Exploring the antimicrobial activity of fermented and non‐fermented cocoa bean shell extracts through metabolomics analysis and synergistic studies
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.14366
Abstract: Cocoa bean shell (CBS) extracts have emerged as a promising source of antimicrobial compounds. However, the bioactive compounds responsible for their antimicrobial activity have not been studied sufficiently. This study analyzed the antimicrobial properties of… read more here.
Keywords: non fermented; bean shell; cocoa bean; antimicrobial activity ... See more keywords
Screening for potential probiotic from spontaneously fermented non-dairy foods based on in vitro probiotic and safety properties
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DOI: 10.1007/s13213-018-1386-3
Abstract: The aim of this study was to screen potential probiotic lactic acid bacteria from Chinese spontaneously fermented non-dairy foods by evaluating their probiotic and safety properties. All lactic acid bacteria (LAB) strains were identified by… read more here.
Keywords: safety properties; fermented non; non dairy; spontaneously fermented ... See more keywords
A Survey on the survival of Lactobacillus paracasei in fermented and non-fermented frozen soy dessert
Sign Up to like & getrecommendations! Published in 2019 at "Biocatalysis and Agricultural Biotechnology"
DOI: 10.1016/j.bcab.2019.101297
Abstract: Abstract Recent developments in functional food have heightened the need for a further investigation about manufacture newest functional products for various consumers. The circumstances of production and preservation of these products need to be surveyed… read more here.
Keywords: soy dessert; fermented non; frozen soy; lactobacillus paracasei ... See more keywords