Research Topic: probiotics

Natural probiotics improve heritable sterility

Scientists discovered that some worms naturally carry mutations that cause progressive sterility across generations when raised in standard laboratory conditions. However, when these same worms are exposed to their naturally associated bacteria and parasites, they regain the ability to reproduce normally. This suggests that the microorganisms living with worms help regulate how genetic information is passed down through generations, and the bacteria diet can even create protective effects that last for multiple generations.

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Anti-Inflammation and Anti-Melanogenic Effects of Maca Root Extracts Fermented Using Lactobacillus Strains

Researchers studied maca root, an Andes plant traditionally used for health benefits, by fermenting it with beneficial bacteria (Lactobacillus strains). They tested whether fermented maca could reduce skin inflammation and prevent excessive skin darkening. The fermented version worked significantly better than regular maca at both reducing inflammation markers and inhibiting melanin production in skin cells, suggesting it could be a valuable ingredient in cosmetic products designed to brighten skin and reduce irritation.

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Reduction of Beany Flavor and Improvement of Nutritional Quality in Fermented Pea Milk: Based on Novel Bifidobacterium animalis subsp. lactis 80

Researchers used a beneficial bacteria strain (Bifidobacterium animalis subsp. lactis 80) to ferment pea milk, reducing the unpleasant ‘beany’ taste that limits pea milk popularity. Fermentation broke down flavor compounds responsible for grassy and fatty odors while creating new fruity and floral aromas. The process also improved the milk’s texture and consistency while maintaining nutritional benefits, making pea-based beverages more appealing to consumers.

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