Yogurt, a popular fermented dairy product, is of different types and known for its nutritional
and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to …

Based on the high nutrients of oat and the demand of health-conscious consumers for value-
added and functional foods, fermented oat beverages have great market prospects. This …

In the current study, 41 bacterial isolates were obtained from homemade fermented food
products (cheese, curd, fermented rice water, yogurt, and buttermilk). Among these bacterial …

Every microorganism represents a biothermodynamic system, characterized by an empirical
formula and thermodynamic properties of biosynthesis. Gibbs energy of biosynthesis …

Streptococcus thermophilus FUA329, a urolithin A-producing bacterium, is isolated from
human breast milk. The complete genome sequence of FUA329 did not contain any …

This paper investigates channel coding for DNA data storage, a recent and emerging
paradigm in which both substitution errors and synchronization errors (insertions, deletions) …

Laal dahi is a sweetened and soft pudding-like fermented milk product of the Eastern
regions of India, which has not been studied for its microbial community structures and …

Lactic acid bacteria (LAB) are widely used in the food industry, but little is known about their
population genomics, hindering our understanding of their genetic background and …

Probiotics are known for their health-promoting properties and are recognized as beneficial
microorganisms. The current investigation delves into the isolation and comprehensive in …

Most Streptococcus thermophilus strains possess the conserved gadBC gene cluster for
gamma-aminobutyric acid (GABA) synthesis, endowing yogurt with special beneficial …