Frontiers in Microbiology,
Journal Year:
2022,
Volume and Issue:
13
Published: Nov. 25, 2022
Human
gut
and
food
microbiomes
interact
during
digestion.
The
outcome
of
these
interactions
influences
the
taxonomical
composition
functional
capacity
resident
human
microbiome,
with
potential
consequential
impacts
on
health
disease.
Microbe-microbe
between
introduced
microbiomes,
which
likely
influence
host
colonisation,
are
orchestrated
by
environmental
conditions,
elements
matrix,
host-associated
factors
as
well
social
cues
from
other
microorganisms.
Quorum
sensing
is
one
example
a
cue
that
allows
bacterial
communities
to
regulate
genetic
expression
based
their
respective
population
density
has
emerged
an
attractive
target
for
therapeutic
intervention.
By
interfering
quorum
sensing,
instance,
enzymatic
degradation
signalling
molecules
(quorum
quenching)
or
application
inhibitory
compounds,
it
may
be
possible
modulate
microbial
interest
without
incurring
negative
effects
associated
traditional
antimicrobial
approaches.
In
this
review,
we
summarise
critically
discuss
literature
relating
perspective
providing
general
overview
current
understanding
prevalence
in
context,
assessing
targeting
mechanisms.
Beverages,
Journal Year:
2021,
Volume and Issue:
7(3), P. 48 - 48
Published: July 6, 2021
The
consumption
of
fermented
foods
posing
health-promoting
attributes
is
a
rising
global
trend.
In
this
manner,
dairy
products
represent
significant
subcategory
functional
with
established
positive
health
benefits.
Likewise,
kefir—a
milk
product
manufactured
from
kefir
grains—has
been
reported
by
many
studies
to
be
probiotic
drink
great
potential
in
promotion.
Existing
research
data
link
regular
wide
range
attributes,
and
more
recent
findings
support
the
between
kefir’s
strains
its
bio-functional
metabolites
enhancement
immune
system,
providing
antiviral
effects.
Although
it
has
consumed
for
thousands
years,
recently
gained
popularity
relation
novel
biotechnological
applications,
different
fermentation
substrates
being
tested
as
non-dairy
beverages.
present
review
focuses
on
microbiological
composition
highlights
applications
associated
capacity.
Future
prospects
relating
capacity
disease
prevention
are
also
addressed
discussed.
Future Foods,
Journal Year:
2022,
Volume and Issue:
5, P. 100123 - 100123
Published: Feb. 8, 2022
Throughout
the
COVID-19
pandemic,
there
was
a
demand
for
natural
products
able
to
enhance
consumers
health.
Many
people
discovered
benefits
of
fermented
such
as
milk
and
water
kefir
kombucha.
Specifically,
has
aroused
great
interest
from
interested
in
consuming
foods
that
do
not
come
animals
(plant-based
vegan
diets)
or
allergic
proteins
lactose
intolerant,
while
increasing
scientific
evidence
health
enhancement.
This
review
deals
with
needing
establishment
quality
parameters
found
traditional
flavoured
drink,
their
implementation
industrially
produced
beverage.
Such
industrialization
must
seek
sustainable
development
this
economic
activity
circular
economy
guidelines.
The
safety
non-dairy
drink
have
been
demonstrated
since
its
ancestral
consumption
documented
by
many
works
around
world.
community
accompany
rapid
advance
containing
probiotic
microorganisms,
given
changing
priorities
within
food
industry.
In
addition,
inclusion
product
Codex
Alimentarius
countries
be
established,
order
regulate
production
on
an
industrial
scale
marketing.
International Journal of Environmental Research and Public Health,
Journal Year:
2022,
Volume and Issue:
19(3), P. 1208 - 1208
Published: Jan. 21, 2022
The
consumer
awareness
towards
healthier
diets
and
the
impact
of
nutrition
on
health
has
triggered
an
increase
in
production
commercialization
foods
with
claims.
scientific
literature
classifies
these
food
products
as
functional
foods,
a
role
promoting
preventing
diseases,
they
had
market
share
almost
200
million
EUR
2019.
Prebiotics
are
considered
referring
to
substrates
that
selectively
utilized
by
host
microorganisms
conferring
benefit,
defined
International
Scientific
Association
for
Probiotics
Prebiotics.
Several
benefits
associated
consumption
prebiotics;
however,
specific
requirements
must
demonstrate
causality
between
ingredient
claimed
effect.
Health
claims
assessed
European
Union
need
be
supported
rigorous
evidence
before
being
authorized
permitted
market.
Consumers’
perception
this
topic
is
influenced
various
stakeholders
involved.
current
work
aimed
study
consumers’
interest
assess
knowledge
prebiotic
concept
Romania.
level
was
quantified
using
web-based
data
tool
Google
Trends,
questionnaire-based
investigation
designed.
collected
were
analyzed
help
SPSS
program,
crosstabulation
used
identify
influence
socio-demographic
characteristics
diet
choice
prebiotics.
A
total
303
persons
answered
online
applied
questionnaire,
grouped
young
consumers
(15–24
years
old)
adults
(25–64
old).
Even
if
most
responders
familiar
term
prebiotics
(74%
responders),
some
results
contradictory
regarding
their
knowledge.
emphasized
carry
out
educational
campaigns
inform
relationship
certain
ingredients
outcomes
clear
way
based
assessment
evidence.
Food Chemistry X,
Journal Year:
2023,
Volume and Issue:
18, P. 100683 - 100683
Published: April 19, 2023
Water
kefir
is
widely
consumed
all
over
the
world
due
to
its
potential
health
benefits.
The
aim
of
this
current
study
was
compare
non-fermented
juice
and
fermented
beverage
water
produced
from
Aronia
melanocarpa
pomace
in
terms
chemical,
physical
sensory
quality
as
well
valorisation
production
kefir.
When
compared
made
with
aronia
juice,
less
reduction
total
phenolic
content
(TPC),
flavonoid
(TFC)
anthocyanin
(TAC)
observed
samples
during
fermentation
process.
Similarly,
greater
antioxidant
activity
demonstrated
than
juice.
Based
on
evaluation,
no
difference
found
overall
acceptability,
taste,
aroma/odor,
turbidity
before
after
fermentation.
Results
indicated
that
has
production.
Molecules,
Journal Year:
2025,
Volume and Issue:
30(3), P. 698 - 698
Published: Feb. 5, 2025
Today,
the
global
trend
toward
plant-based
beverages
has
grown
for
sustainability,
health-related,
lifestyle,
and
dietary
reasons.
Among
them,
drinks
produced
from
almonds
have
been
recognized
as
a
concentrated
nutrient
source.
Commercial
almond
milk
was
fermented
under
same
processing
conditions
using
water
kefir
grains
to
determine
starter
culture
leading
beverage
with
better
nutritional
profile.
The
resulting
were
investigated
protein,
phenolic,
flavonoid
content,
fatty
acid
profile,
antioxidant
activity,
determined
by
DPPH,
ABTS,
FRAP
assays.
Comparing
results,
it
found
that
had
highest
protein.
lipid
profile
of
both
characterized
high
content
monounsaturated
acids
lower
saturated
concentration
compared
milk.
Despite
higher
phenolic
grains,
ABTS
DPPH
tests
showed
increased
activity
in
beverages,
but
no
significant
difference
between
while
test
pronounced
predominance
iron-reducing
ability
grains.
evidence
this
study
suggested
types
can
be
used
cultures
enhance
bioactive
properties
Journal of Applied Microbiology,
Journal Year:
2021,
Volume and Issue:
133(1), P. 162 - 180
Published: Nov. 25, 2021
Nowadays,
the
interest
in
consumption
of
healthy
foods
has
increased
as
well
homemade
preparation
artisanal
fermented
product.
Water
kefir
is
an
ancient
drink
uncertain
origin,
which
been
passed
down
from
generation
to
and
currently
consumed
practically
all
over
world.
Considering
recent
extensive
updates
published
on
sugary
kefir,
this
work
aims
shed
light
scientific
works
that
have
so
far
relation
complex
ecosystem.
We
focused
our
review
evaluating
factors
affect
beverage
microbial
chemical
composition
are
responsible
for
health
attribute
water
grain
growth.
The
ecosystem
constitutes
grains
can
vary
according
fermentation
conditions
(time
temperature)
especially
with
use
different
substrates
(source
sugars,
additives
fruits
molasses).
In
sense,
populations
microorganisms
metabolites
they
produce
varies
consequence
their
properties.
Otherwise,
knowledge
variables
affecting
growth
also
discussed
its
relevance
maintenance
starter
biomass
dextran
technological
application.
