Fermented Milks | List of Frontiers open access articles

Original Research

Published on 25 Sep 2020

Integrated Continuous Bioprocess Development for ACE-Inhibitory Peptide Production by Lactobacillus helveticus Strains in Membrane Bioreactor

in Bioprocess Engineering

Cyril Raveschot
Barbara Deracinois
Emmeline Bertrand
Christophe Flahaut
Marc Frémont
Djamel Drider
Pascal Dhulster
Benoit Cudennec
François Coutte

Frontiers in Bioengineering and Biotechnology

doi 10.3389/fbioe.2020.585815

5,849 views
15 citations

Original Research

Published on 28 Nov 2019

Novel Angiotensin-Converting Enzyme-Inhibitory Peptides From Fermented Bovine Milk Started by Lactobacillus helveticus KLDS.31 and Lactobacillus casei KLDS.105: Purification, Identification, and Interaction Mechanisms

in Food Microbiology

Jiaqi Li
Jiajia Zhao
Xindi Wang
Abdul Qayum
Muhammad Altaf Hussain
Guizhao Liang
Juncai Hou
Zhanmei Jiang
Aili Li

Frontiers in Microbiology

doi 10.3389/fmicb.2019.02643

7,303 views
54 citations

Review

Published on 11 Sep 2015

Biopolymers from lactic acid bacteria. Novel applications in foods and beverages

in Microbiotechnology

María Inés Torino
Graciela Font de Valdez
Fernanda Mozzi

Frontiers in Microbiology

doi 10.3389/fmicb.2015.00834

25,802 views
181 citations

Original Research

Published on 22 Aug 2024

Unlocking the hypolipidemic potential of bioactive peptides derived from probiotic fermented cattle, camel, goat, and sheep milk: a comprehensive investigation through in vitro,in silico, and molecular docking studies

in Sustainable Food Processing

Priti Mudgil
Feyisola Fisayo Ajayi
Aysha Saleh Alyafei
Pei-Gee Yap
Chee-Yuen Gan
Sajid Maqsood

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1443708

6,418 views
5 citations

Systematic Review

Published on 26 Feb 2026

Fermented foods consumption, all-cause, and cause-specific mortality: a meta-analysis of prospective cohort studies

in Nutrition and Microbes

Antonia Matalas
Demosthenes Panagiotakos
Anthony Fardet
Isabelle Savary-Auzeloux
Christophe Chassard
Smilja Praćer
Guy Vergères
Diana Paveljšek

Frontiers in Nutrition

doi 10.3389/fnut.2026.1714437

492 views

Original Research

Published on 07 Feb 2017

Determination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products

in Food Microbiology

Lorenzo Siroli
Francesca Patrignani
Diana I. Serrazanetti
Carola Parolin
Rogers A. Ñahui Palomino
Beatrice Vitali
Rosalba Lanciotti

Frontiers in Microbiology

doi 10.3389/fmicb.2017.00166

8,497 views
54 citations

Original Research

Published on 24 Feb 2023

Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products

in Food Microbiology

Ana Agustina Bengoa
María Teresa Dueñas
Alicia Prieto
Graciela L. Garrote
Analía G. Abraham

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1110177

6,568 views
14 citations

Review

Published on 26 Sep 2022

Thymus, undernutrition, and infection: Approaching cellular and molecular interactions

in Nutritional Immunology

Wilson Savino
Jonathan Durães
Carolina Maldonado-Galdeano
Gabriela Perdigon
Daniella Arêas Mendes-da-Cruz
Patricia Cuervo

Frontiers in Nutrition

doi 10.3389/fnut.2022.948488

16,514 views
37 citations

Articles

Integrated Continuous Bioprocess Development for ACE-Inhibitory Peptide Production by Lactobacillus helveticus Strains in Membrane Bioreactor

Novel Angiotensin-Converting Enzyme-Inhibitory Peptides From Fermented Bovine Milk Started by Lactobacillus helveticus KLDS.31 and Lactobacillus casei KLDS.105: Purification, Identification, and Interaction Mechanisms

Biopolymers from lactic acid bacteria. Novel applications in foods and beverages

Unlocking the hypolipidemic potential of bioactive peptides derived from probiotic fermented cattle, camel, goat, and sheep milk: a comprehensive investigation through in vitro,in silico, and molecular docking studies

Fermented foods consumption, all-cause, and cause-specific mortality: a meta-analysis of prospective cohort studies

Determination of Antibacterial and Technological Properties of Vaginal Lactobacilli for Their Potential Application in Dairy Products

Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products

Thymus, undernutrition, and infection: Approaching cellular and molecular interactions