The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents present in the initial food substrates. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular disease. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 105-7 lactic acid bacteria per mL or gram, although there was considerable variation based on region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 109/mL or g. Although few specific recommendations for what constitutes a relevant dose exist, the findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits

/pdf/fermented-foods-as-a-dietary-source-of-live-organisms-3l3nnanhvt.pdf

Fermented Foods as a Dietary Source of Live Organisms

How to select a probiotic? A review and update of methods and criteria.

Yeasts in table olive processing: desirable or spoilage microorganisms?

Ana Guimaraes received support through grant SFRH/BD/
103245/2014 from the Portuguese Foundation for Science and
Technology (FCT). Luis Abrunhosa was supported by grant
UMINHO/BPD/51/2015 from project UID/BIO/04469/2013
financed by FCT/MEC (OE). This study was supported by FCT
under the scope of the strategic funding of UID/BIO/04469/2013
unit and COMPETE 2020 (POCI-01-0145-FEDER-006684),
and of BioTecNorte operation (NORTE-01-0145-FEDER000004)
funded by European Regional Development Fund under
the scope of Norte2020 - Programa Operacional Regional do
Norte. Vectors used in Figure were designed by Freepik.

/pdf/edible-films-and-coatings-as-carriers-of-living-3tgk4ktj79.pdf

Edible films and coatings as carriers of living microorganisms: a new strategy towards biopreservation and healthier foods

Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products

The functional properties of the dominant adventitious yeast strains in Portuguese cultivars of brined olives were evaluated. Identification followed traditional taxonomic methods, complemented with molecular biology approaches. The yeast population ranged in 3–5 log10 (cfu/mL), and included chiefly Pichia membranaefaciens, Pichia fermentans, Saccharomyces cerevisiae and Candida oleophila. A few strains exhibited desirable technological features, viz. absence of pectinolytic and lipolytic activities, positive catalase response, high osmotolerance, ability to uptake oleuropein and lactic acid, and capacity to produce B-complex vitamins. Furthermore, antimicrobial activity against selected food-borne bacterial pathogens was observed, as well as release of mycocin. P. membranaefaciens and C. oleophila appeared as the most promising candidates for eventual inclusion in tailor-made probiotic starter/adjunct cultures.

Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior

Handle everyday research tasks with reliable, citation-backed results

Your personal Research Agent to handle research tasks with citation-backed results

Popular Tasks used by Researchers

How can I help with your research?

Meet SciSpace

Get more enhanced response by uploading the PDFs you want me to reference.

No relevant PDFs in your library

SciSpace is the AI research assistant for academics. Run systematic literature reviews on 280M+ papers, and write papers with cited sources. Trusted by 1M+ students, PhDs & researchers.

SciSpace | AI for Research

Analyze PDFs

Code & Manuscripts

Funding & Grants

Literature & Patents

Medical & Clinical Data

Systematic Review

Visualize & Present

Web & Data

Build a Google Scholar-like website for your research.

Build a website

Create charts and images for your research

Create a Chart

Write a paper for submission to a journal

Draft a manuscript

Patent Search

Design eye-catching scientific posters in minutes.

Scientific Poster Generation

Systematic Literature Review

One task is running at the moment. Your messages will be shown right after.

Drag and drop or click here to browse

Loved by <highlight>1 million+</highlight> researchers

Extract a list of specific topics and their sources from unstructured text

Topics

Compare and analyze relevant papers that matches with your search

Papers

Get insights from PDFs and bookmarked papers from your library

My library

Recent searches

Try searching for:

Catch AI-generated content in scholarly and non-scholarly content

{ai} Detector

Ai Writer

Get PDF Summaries, highlighted text explanations 

Chat with PDF

Effortlessly create in-text citations and bibliographies in APA and 2,500 other formats

Citation generator

Get explanations, summaries, and answers on academic papers

Ease up your research workflow with {scispace}'s cohort of exciting AI tools

Elevate your academic writing skills and convey your ideas the way you want

Paraphraser

Explore our range of reading and writing tools

Your file is being prepared and should be ready in a few minutes. If it's a large file, it might take a bit longer. You can close this window, and we'll email you the file when it's done.

You have reached a maximum limit of <strong>{limit}</strong> columns in the table. Remove at least <strong>1</strong> column to add or create another one.

M. Sol

Author Tools

Chat about Author

Papers

Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior