Article
Nutrition & Dietetics
Kuebra Kucukgoz, Monika Trzaskowska
Summary: The potential health benefits of probiotics have been demonstrated by many studies, with non-dairy probiotic products known for their quality and nutritional values. Fermentation with probiotics can improve the sensory properties of plant-based raw materials. Shifting market shares towards plant-based probiotic products may help mitigate environmental challenges, and consuming non-dairy probiotic food can contribute to climate change mitigation.
Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Food Science & Technology
Iliada K. Lappa, Vasiliki Kachrimanidou, Maria Alexandri, Aikaterini Papadaki, Nikolaos Kopsahelis
Summary: This study evaluated non-dairy lactobacilli as starter cultures and developed a novel biocatalyst for the production of functional sour milk. The results showed that the immobilized biocatalyst had better storage stability and higher sensory scores, demonstrating the efficacy of the proposed bioprocess for functional/probiotic-rich beverage production.
Review
Food Science & Technology
Huibin Qin, Houbin Wu, Ke Shen, Yilin Liu, Meng Li, Haigang Wang, Zhijun Qiao, Zhixin Mu
Summary: Fermented minor grain foods have unique nutritional value and functional characteristics, which are important for developing dietary culture worldwide. This review introduces the latest progress in research related to the fermentation products of minor grains and discusses their nutritional and health implications, as well as the development of new functional foods through mixed fermentation.
Review
Food Science & Technology
Elena Hadjimbei, George Botsaris, Stavrie Chrysostomou
Summary: Probiotic fermented milks and yoghurts are nutrition-dense foods that provide numerous health benefits, including the prevention of diseases and promotion of overall well-being. They are acidified and fermented by viable bacteria, resulting in a thicker product with a longer shelf life.
Article
Food Science & Technology
Alireza Sadeghi, Maryam Ebrahimi, Sara Shahryari, Mohammad Saeed Kharazmi, Seid Mahdi Jafari
Summary: Probiotic yeasts have significant potential in improving food quality and safety, as well as promoting health benefits.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Biotechnology & Applied Microbiology
Harpreet Kaur, Gurjeet Kaur, Syed Azmal Ali
Summary: Numerous studies have shown the link between consumption of fermented dairy foods and improved health outcomes. Fermented dairy probiotics stimulate the growth of good bacteria in the gut, leading to improved human health. The fermented functional food matrix plays a crucial role in buffering and protecting probiotic strains.
FERMENTATION-BASEL
(2022)
Review
Nutrition & Dietetics
Floyd Darren Mojikon, Melisa Elsie Kasimin, Arnold Marshall Molujin, Jualang Azlan Gansau, Roslina Jawan
Summary: This review provides an overview of plant-based probiotic drinks, highlighting their nutritional value, efficacy in treating different diseases, and market trends. It also emphasizes the importance of fermentability of carbon sources and quality monitoring in the production of these drinks. A comprehensive reference list of current plant-based probiotic drinks available in markets worldwide is provided.
Article
Biochemistry & Molecular Biology
Ruth B. Cuvas-Limon, Pedro Ferreira-Santos, Mario Cruz, Jose Antonio Teixeira, Ruth Belmares, Clarisse Nobre
Summary: In this study, a novel functional beverage was developed by fermenting and extracting Aloe vera, combining the health benefits of probiotics, prebiotics, SCFA, and phenolic compounds. The produced Aloe vera juice showed great potential as a functional beverage with improved antioxidant activity.
Review
Food Science & Technology
Dibyajit Lahiri, Moupriya Nag, Tanmay Sarkar, Rina Rani Ray, Mohammad Ali Shariati, Maksim Rebezov, Sneh Punia Bangar, Jose M. Lorenzo, Ruben Dominguez
Summary: The increased consumer concern for food safety and quality has led to a breakthrough in biopreservation. Lactic acid bacteria, known as the safest microorganism, have a significant role in enhancing the shelf-life and fortification of meat and meat products.
Article
Food Science & Technology
Aline Soares Oliveira, Carolina Madazio Niro, Joana Dias Bresolin, Viviane Faria Soares, Marcos David Ferreira, Katia Sivieri, Henriette M. C. Azeredo
Summary: In this study, dehydrated strawberries were proposed as probiotic carriers. It was found that freeze drying method resulted in higher retention of chemical and physical properties of the strawberries, better probiotic viability, and increased probiotic release into the small intestine. The I-FD treatment showed the highest probiotic viability after processing and 6-month storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Debora Cerda-Bernad, Estefania Valero-Cases, Joaquin-Julian Pastor, Maria Jose Frutos, Francisca Perez-Llamas
Summary: Research showed that fermented red quinoa drinks have high concentrations of probiotics, as well as high antioxidant capacity and polyphenol levels, making them suitable for consumption by vegans, lactose intolerant individuals, and those allergic to milk protein.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2022)
Article
Microbiology
Justina Mileriene, Jurgita Aksomaitiene, Kristina Kondrotiene, Tora Asledottir, Gerd Elisabeth Vegarud, Loreta Serniene, Mindaugas Malakauskas
Summary: Safety is paramount in the food industry for any substance or microorganism used. Whole-genome sequencing confirmed that the indigenous dairy isolate LL16 is Lactococcus lactis subsp. lactis. It exhibited non-pathogenicity and the absence of genes associated with antimicrobial resistance, virulence, and biogenic amine formation. Additionally, it showed potential for producing bacteriocins and the neurotransmitter GABA, making it a functional strain suitable for the dairy sector.
Review
Food Science & Technology
Sourav Misra, Pooja Pandey, Hari Niwas Mishra
Summary: The co-encapsulation of probiotic bacteria and bioactive compounds in a single product provides synergistic health benefits, enhances bioactivity, and improves the adherence of probiotics during digestion. This process has cost advantages over individual microencapsulation and enhances the storability of food products. Further research is needed to explore release mechanisms and incorporate co-microcapsules in cost-effective functional food formulations.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Sandeep Jaiswal, Satya Narayan Pradhan, Diamond Jain, Magesh Peter Dhassiah Peter, Usha Antony
Summary: This study identified Pediococcus acidilactici UAMS, a strain isolated from the traditional fermented rice beverage Bhaati jaanr, as a potential probiotic with bioprotective abilities. The isolated strain exhibited high butyrate production, tolerance to gastric and bile stress, and showed potential therapeutic effects against colon cancer cells HT29 and SW480.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2022)
Article
Primary Health Care
Sarah L. Stevens, Richard J. Stevens, F. D. Richard Hobbs, Daniel S. Lasserson
Article
Cardiac & Cardiovascular Systems
F. D. Richard Hobbs, Clare J. Taylor, Geert Jan Geersing, Frans H. Rutten, Judith R. Brouwer
EUROPEAN JOURNAL OF PREVENTIVE CARDIOLOGY
(2016)
Article
Cardiac & Cardiovascular Systems
Maria Cristina Penaloza-Ramos, Sue Jowett, Jonathan Mant, Claire Schwartz, Emma P. Bray, M. Sayeed Haque, F. D. Richard Hobbs, Paul Little, Stirling Bryan, Bryan Williams, Richard J. McManus
EUROPEAN JOURNAL OF PREVENTIVE CARDIOLOGY
(2016)
Article
Cardiac & Cardiovascular Systems
Massimo F. Piepoli, Arno W. Hoes, Stefan Agewall, Christian Albus, Carlos Brotons, Alberico L. Catapano, Marie-Therese Cooney, Ugo Corra, Bernard Cosyns, Christi Deaton, Ian Graham, Michael Stephen Hall, F. D. Richard Hobbs, Maja-Lisa Lochen, Herbert Loellgen, Pedro Marques-Vidal, Joep Perk, Eva Prescott, Josep Redon, Dimitrios J. Richter, Naveed Sattar, Yvo Smulders, Monica Tiberi, H. Bart van der Worp, Ineke van Dis, W. M. Monique Verschuren
Article
Medicine, General & Internal
F. D. Richard Hobbs, Maciej Banach, Dimitri P. Mikhailidis, Aseem Malhotra, Simon Capewell
Article
Primary Health Care
James Hodgkinson, Constantinos Koshiaris, Una Martin, Jonathan Mant, Carl Heneghan, F. D. Richard Hobbs, Richard J. McManus
BRITISH JOURNAL OF GENERAL PRACTICE
(2016)
Editorial Material
Primary Health Care
Clare J. Taylor, Michael Wright, Claire L. Jackson, Richard Hobbs
BRITISH JOURNAL OF GENERAL PRACTICE
(2016)
Article
Peripheral Vascular Disease
James P. Sheppard, Richard Stevens, Paramjit Gill, Una Martin, Marshall Godwin, Janet Hanley, Carl Heneghan, F. D. Richard Hobbs, Jonathan Mant, Brian McKinstry, Martin Myers, David Nunan, Alison Ward, Bryan Williams, Richard J. McManus
Article
Medicine, General & Internal
F. D. Richard Hobbs, Clare Bankhead, Toqir Mukhtar, Sarah Stevens, Rafael Perera-Salazar, Tim Holt, Chris Salisbury
Article
Medicine, General & Internal
Jonathan Mant, Richard J. McManus, Andrea Roalfe, Kate Fletcher, Clare J. Taylor, Una Martin, Satnam Virdee, Sheila Greenfield, F. D. Richard Hobbs
BMJ-BRITISH MEDICAL JOURNAL
(2016)
Article
Medicine, General & Internal
Jonathan Mant, Richard J. McManus, Andrea Roalfe, Kate Fletcher, Clare J. Taylor, Una Martin, Satnam Virdee, Sheila Greenfield, F. D. Richard Hobbs
BMJ-BRITISH MEDICAL JOURNAL
(2016)
Article
Endocrinology & Metabolism
Paul Little, Beth Stuart, F. D. Richard Hobbs, Jo Kelly, Emily R. Smith, Katherine J. Bradbury, Stephanie Hughes, Peter W. F. Smith, Michael V. Moore, Mike E. J. Lean, Barrie M. Margetts, Chris D. Byrne, Simon Griffi, Mina Davoudianfar, Julie Hooper, Guiqing Yao, Shihua Zhu, James Raftery, Lucy Yardley
LANCET DIABETES & ENDOCRINOLOGY
(2016)
Article
Health Care Sciences & Services
Paul Little, Beth Stuart, F. D. Richard Hobbs, Jo Kelly, Emily R. Smith, Katherine J. Bradbury, Stephanie Hughes, Peter W. F. Smith, Michael V. Moore, Mike E. J. Lean, Barrie M. Margetts, Christopher D. Byrne, Simon Griffin, Mina Davoudianfar, Julie Hooper, Guiqing Yao, Shihua Zhu, James Raftery, Lucy Yardley
HEALTH TECHNOLOGY ASSESSMENT
(2017)
Review
Multidisciplinary Sciences
Nathan R. Hill, Samuel T. Fatoba, Jason L. Oke, Jennifer A. Hirst, Christopher A. O'Callaghan, Daniel S. Lasserson, F. D. Richard Hobbs
Article
Primary Health Care
Clare J. Taylor, Lisa Valenti, Helena Britt, Joan Henderson, Clare Bayram, Graeme C. Miller, F. D. Richard Hobbs
AUSTRALIAN FAMILY PHYSICIAN
(2016)