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
Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas
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DOI: 10.3390/fermentation9050461
Abstract: Spontaneously fermented soybean foods with sticky-textured and umami-flavor are popular delicacies of multi-ethnic communities of the Eastern Himalayas. Even though species of Bacillus have been reported earlier as pre-dominant bacteria, we hypothesized that some lactic… read more here.
Keywords: soybean foods; spontaneously fermented; acid bacteria; lactic acid ... See more keywords
The Bacterial Diversity of Spontaneously Fermented Dairy Products Collected in Northeast Asia
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DOI: 10.3390/foods10102321
Abstract: Spontaneously fermented dairy products have a long history, and present diverse microorganisms and unique flavors. To provide insight into the bacterial diversity, 80 different types of spontaneously fermented dairy product samples’ sequence data that were… read more here.
Keywords: bacterial diversity; spontaneously fermented; dairy products; dairy ... See more keywords
Functional Characteristics of Lactic Acid Bacteria In Vitro Isolated from Spontaneously Fermented Sour Porridge with Broomcorn Millet in Northwestern Shanxi Province of China
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DOI: 10.3390/foods11152353
Abstract: Eighteen strains of lactic acid bacteria were isolated from spontaneously fermented sour porridge with broomcorn millet in Northwestern Shanxi Province of China, and their probiotic characteristics were investigated in vitro. Survival rates under gastrointestinal conditions,… read more here.
Keywords: fermented sour; sour porridge; spontaneously fermented; acid bacteria ... See more keywords
Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread
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DOI: 10.3390/foods11233927
Abstract: The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological… read more here.
Keywords: fermented sourdough; sourdough bread; spelt khorasan; emmer spelt ... See more keywords
Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties
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DOI: 10.3390/foods12040727
Abstract: Fermentation is one of the most ancient strategies to improve safety and extend shelf-life of the products. Starter cultures are mainly represented by lactic acid bacteria (LAB), which may also be bioprotective agents controlling the… read more here.
Keywords: spontaneously fermented; acid bacteria; lactic acid; characterization lactic ... See more keywords