Cargando…

Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

Plant beverages are becoming more popular, and fermented cereal- or pseudocereal-based beverages are increasingly used as alternatives for fermented products made from cow milk. This review aimed to describe the basic components of cereal- or pseudocereal-based beverages and determine the feasibilit...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ziarno, Małgorzata, Cichońska, Patrycja
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8706850/ https://www.ncbi.nlm.nih.gov/pubmed/34946135 http://dx.doi.org/10.3390/microorganisms9122532

Ejemplares similares

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics
por: Cichońska, Patrycja, et al.
Publicado: (2021)

Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and Propionibacterium
por: Cichońska, Patrycja, et al.
Publicado: (2022)

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications
por: Petrova, Penka, et al.
Publicado: (2020)

Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile
por: Ziarno, Małgorzata, et al.
Publicado: (2023)

Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria
por: Kowalska, Ewa, et al.
Publicado: (2020)

Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages
por: Cichońska, Patrycja, et al.
Publicado: (2023)

The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review
por: Cichońska, Patrycja, et al.
Publicado: (2023)

Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages
por: Cichońska, Patrycja, et al.
Publicado: (2022)

Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals
por: Paucar-Menacho, Luz María, et al.
Publicado: (2022)

Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk
por: Ziarno, Małgorzata, et al.
Publicado: (2020)

Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
por: Rollán, Graciela C., et al.
Publicado: (2019)

Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition
por: Majzoobi, Mahsa, et al.
Publicado: (2023)

Hypolipidemic effects of lactic acid bacteria fermented cereal in rats
por: Banjoko, Immaculata Oyeyemi, et al.
Publicado: (2012)

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables
por: Ashaolu, Tolulope Joshua, et al.
Publicado: (2020)

Next-generation sequencing approaches for improvement of lactic acid bacteria-fermented plant-based beverages
por: Bergsveinson, Jordyn, et al.
Publicado: (2017)

Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous
por: Carcea, Marina, et al.
Publicado: (2017)

Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?
por: Dimopoulou, Maria, et al.
Publicado: (2021)

Non-Dairy Fermented Beverages Produced with Functional Lactic Acid Bacteria
por: Zamfir, Medana, et al.
Publicado: (2022)

Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages
por: Fentie, Eskindir Getachew, et al.
Publicado: (2020)

Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals
por: Estivi, Lorenzo, et al.
Publicado: (2022)

Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products
por: Acin-Albiac, Marta, et al.
Publicado: (2021)

Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages
por: Mokoena, Mduduzi Paul, et al.
Publicado: (2016)

Lactic Acid Bacteria from African Fermented Cereal-Based Products: Potential Biological Control Agents for Mycotoxins in Kenya
por: Wafula, Eliud N., et al.
Publicado: (2022)

Genomic and functional characterization of bacteriocinogenic lactic acid bacteria isolated from Boza, a traditional cereal-based beverage
por: Queiroz, Luciano Lopes, et al.
Publicado: (2022)

Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours
por: Banu, Iuliana, et al.
Publicado: (2022)

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar
por: Xia, Menglei, et al.
Publicado: (2022)

Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt
por: Cichońska, Patrycja, et al.
Publicado: (2021)

Use of the term whole grain on the label of processed and ultra-processed foods based on cereals and pseudocereals in Brazil
por: Bez Batti, Érika Arcaro, et al.
Publicado: (2022)

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages
por: Ignat, Maria Valentina, et al.
Publicado: (2020)

Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
por: Cho, Young-Hee, et al.
Publicado: (2015)

Detoxification of Aflatoxins in Fermented Cereal Gruel (Ogi) by Probiotic Lactic Acid Bacteria and Yeasts with Differences in Amino Acid Profiles
por: Banwo, Kolawole, et al.
Publicado: (2023)

Health Benefits of Lactic Acid Bacteria (LAB) Fermentates
por: Mathur, Harsh, et al.
Publicado: (2020)

Antidepressant and Anxiolytic Effects of Fermented Huauzontle, a Prehispanic Mexican Pseudocereal
por: Santiago-López, Lourdes, et al.
Publicado: (2022)

Fatty Acid Composition of Pseudocereals and Seeds Used as Functional Food Ingredients
por: Czerwonka, Małgorzata, et al.
Publicado: (2023)

Gluten-Free Cereals and Pseudocereals as a Potential Source of Exposure to Toxic Elements among Polish Residents
por: Bielecka, Joanna, et al.
Publicado: (2022)

Effect of the Intake of a Traditional Mexican Beverage Fermented with Lactic Acid Bacteria on Academic Stress in Medical Students
por: Márquez-Morales, Laura, et al.
Publicado: (2021)

Anti-obesity Effect of Fermented Whey Beverage using Lactic Acid Bacteria in Diet-induced Obese Rats
por: Hong, Sung-Moon, et al.
Publicado: (2015)

Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures
por: Ziarno, Małgorzata, et al.
Publicado: (2023)

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review
por: Othman, Majdiah, et al.
Publicado: (2017)

Fermentation of plant‐based dairy alternatives by lactic acid bacteria
por: Harper, Aimee R., et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_vppvioprovniovfiv4fe92i5n3