The age-old process of food fermentation may hold the key to solving two of the biggest challenges...
Fermented food
Yogurt is a milk product obtained by fermentation of milk specific micro-organisms, which shall be viable, active and abundant in the product Lactobacillus delbrueckii subsp. bulgaricus & Streptococcus thermophiles. There are a lot of varieties of yogurt on the market, depending of their manufacturing procedure and ingredients, added to plain yogurt before or after fermentation. The type of milk used (skimmed, semi-skimmed or whole), and eventually the addition of cream, will determine the final fat content of yogurt.
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The interest of scientists in the secrets of fermentation has been growing in recent years. This...
The gut microbiota, a beneficial actor for health (video by...
Last month, the Gut Microbiota for Health (GFMH) organized in Washington a global Summit on the Gut...
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Throughout the human body and especially in the digestive tract, bacterial ecosystems work in...
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Fermented foods: recent data and place in sustainable diets
In the beginning of this year, we get back to some interesting publications of 2021… Recent years...
Can I use yogurt instead of sour cream?
Greek yogurt is a great option for replacing sour cream. Unlike its regular version (standard...
Insights from the congress “Ernährung 2021”
Is the microbiome really influenced by diet and what effects do bacteria have on health events? By...