Water kefir in co-fermentation with for the development of a new probiotic mead.

Mead is an alcoholic beverage obtained by fermenting a dilute solution of honey with yeasts. The aim of this study was to develop and evaluate a probiotic mead from the co-fermentation of water kefir and . According to the results, the combination of 10 g/L of water kefir grains and 0.

Microencapsulation to Harness the Antimicrobial Potential of Essential Oils and Their Applicability in Dairy Products: A Comprehensive Review of the Literature.

This literature review explores cutting-edge microencapsulation techniques designed to enhance the antimicrobial efficacy of essential oils in dairy products. As consumer demand for natural preservatives rises, understanding the latest advancements in microencapsulation becomes crucial for improving the shelf life and safety of these products. The bibliometric analysis utilized in this review highlighted a large number of documents published on this topic in relation to the following keywords: essential oils, AND antimicrobials, AND dairy products, OR microencapsulation.

Evaluation of sensory acceptance, purchase intention and color parameters of potentially probiotic mead with .

Mead is a fermented alcoholic beverage produced by yeast action on a diluted solution of honey. In this study, for the first time, sensory acceptance, purchase intention and color parameters of potentially probiotic mead with were evaluated. The mead with presented yeast counts higher than 10 CFU/mL, being considered potentially probiotic, and tended to be yellow in color.

A fermented milk drink with Umbu (Spondias tuberosa) pulp and whey is effective for weight gain and re-nutrition in malnourished: An in vivo study in mice and children.

Malnutrition is considered one of the major public health problems worldwide and negatively affects the growth, development and learning of schoolchildren. This study developed and evaluated a fermented milk drink with added Umbu (Spondias tuberosa) pulp in the weight gain and renutrition of mice submitted to malnutrition by calorie restriction, and in malnourished children. The supplementation with this fermented milk drink contributed to an increase of 7.

Bibliometric analysis of water kefir and milk kefir in probiotic foods from 2013 to 2022: A critical review of recent applications and prospects.

Although milk kefir and water kefir have different physical, chemical and microbiological characteristics, several microbial species that make up kefir stand out with probiotic functions. Furthermore, because it is suitable for a variety of substrates, kefir and the species of probiotic microorganisms that make it up are seen as a promising alternative in the development of probiotic and health-promoting foods. The aim of this study was to carry out a bibliometric analysis of water kefir and milk kefir in probiotic foods and to critically analyze recent applications and prospects.

Plant-Based Fermented Beverages: Development and Characterization.

The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up of hydrosoluble extracts of oats, almonds, soybeans, Brazil nuts, and rice. The fermentation was carried out by lactic cultures of BB-12, LA-5, and .

Growing conditions of for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds.

Mead is an alcoholic beverage produced by the fermentation of a diluted honey solution by the action of yeast. Recently, research has shown the potential of for brewing beer and in the development of probiotic alcoholic beverages and, to date, no research has examined for mead production. The aim of this study was to evaluate the growth conditions of for the development of potentially probiotic mead.

Recent advances in the application of xylanases in the food industry and production by actinobacteria: A review.

The microbial production of enzymes has been gaining prominence in the industry, because, in addition to presenting specificity and acting in mild reaction conditions, they can also be considered eco-friendly. An example with growing importance for the food industry is xylanases, which are prominent in beverage processing, bakery products and the production of emerging prebiotics. Microorganisms of the phylum Actinobacteria are promising sources for the production of these enzymes, however few studies in the literature report investigations on the production of xylanases by actinobacteria.

Aflatoxin M absorption by non-viable cells of lactic acid bacteria and Saccharomyces cerevisiae strains in Frescal cheese.

The purpose of this study was to evaluate the ability of heat-killed cells (121 °C, 10 min) from two strains of lactic acid bacteria (LAB) (Lactobacillus rhamnosus and Lactococcus lactis) and one strain of yeast (Saccharomyces cerevisiae), alone or in combination, to reduce the levels of aflatoxin M (AFM) in Frescal cheese during 30 days of storage. The experimental design was totally randomized, in a 2 × 2 × 2 factorial arrangement, corresponding to two levels of LAB (0 and L. rhamnosus at 10 cells/kg + L.

Enzymatic pretreatment and anaerobic co-digestion as a new technology to high-methane production.

The population growth is causing an increase in the generation of effluents (mainly organic fraction of municipal solid waste (OFMSW) and agro-industrial waste), which is an old problem in agro-industrial countries such as Brazil. Contrastingly, it is possible to add value to these residual biomasses (residues) through the application of new technologies for the production of bioenergy. Anaerobic digestion (AD) of sewage sludge is being applied in many effluent treatment plants for the sustainable and economically viable production of biogas.

Production of Star Fruit Alcoholic Fermented Beverage.

Star fruit () is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast (). The study was conducted utilizing a 2 central composite design and the best conditions for the production were: initial soluble solids between 23.

Optimization of the production and characterization of lipase from Candida rugosa and Geotrichum candidum in soybean molasses by submerged fermentation.

This present work describes the production and biochemical characterization of lipase by Candida rugosa and Geotrichum candidum in a culture supplemented with soybean molasses. After optimizing the fermentation times for both microorganisms, the effects of changing the soybean molasses concentration, the fermentative medium pH and the fermentation temperature were evaluated using the Central Composite Planning. When soybean molasses was used at a concentration of 200 g/L at 27 ± 1 °C and pH 3.

Increase of the phytase production by Aspergillus japonicus and its biocatalyst potential on chicken feed treatment.

Phytase hydrolyzes phytic acid from the plant components of animal feed, releasing inorganic phosphorus. The phytase production by Aspergillus japonicus was optimized using Plackett-Burman designs (PBD), composite central rotational designs (CCRD), and response surface methodology from standard Czapek medium. The enzyme was applied in broiler chicken and laying hen foods.