Back to search

Article

Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challenges

2022-08-01

Abstract excerpt

Fruit, vegetables, flowers, and ethnic beverages may be a source of microbial species with techno-functional and health-promoting properties.This review explored the added-value microorganisms isolated from unconventional sources and their techno-functional and probiotic properties. Fruits (strawberry, guava, apple, peach, grape, and papaya), vegetables (peppers, corn, zucchini, lettuce, cucumber, coffee beans, an...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work
f0ffc639-a2de-50c0-b063-f76705f714d5
DOI
10.1016/j.tifs.2021.05.024
Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest
Interactive article relationship graphSelect a related publication card to move it into the centre and load its closest explainable connections. Solid lines are source-backed structured connections. Dashed lines are semantic discovery signals and are not scientific evidence.
Understanding the potential of fruits, flowers, and ethnic beverages as valuable sources of techno-functional and probiotics strains: Current scenario and main challengesDOI 10.1016/j.tifs.2021.05.024
Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural HeritageSemantic proximity
Prospecting and characterization of potential probiotic Lactobacillus species from animal gut and food sourcesSemantic proximity
Prospecting and characterization of potential probiotic Lactobacillus species from animal gut and food sourcesSemantic proximity
Probiotic characterization of Bacillus sp. strains from fermented palm wine and investigation of cellulolytic potential in regards to application as animal feed additiveSemantic proximity
Genotypic diversity of lactic acid bacteria isolated from African traditional alkaline-fermented foods.Semantic proximity
In vitro and in vivo assessment of the safety and applications of potential probiotics isolated from Egyptian fermented food productsSemantic proximity
Isolation, molecular identification, and investigation of the probiotic potential of lactic acid bacteria isolated from Psidium guajavaSemantic proximity
Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.Semantic proximity
Functional Non-Alcoholic Beer Fermented with Potential Probiotic YeastsSemantic proximity
Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populationsSemantic proximity
Complete genome sequencing and probiotic characterization of promising lactic acid bacterial strains isolated from dairy products in Egyptian marketsSemantic proximity
Isolation, Identification and Characterization of Some Probiotic Properties of Lactic Acid Bacteria Strains Isolated from Rose Blossom of <em>Rosa damascena </em>Mill.Semantic proximity
Select a neighboring publication to make it the new centre.