Food‐borne illnesses are a significant concern for consumers, the food industry, and food
safety authorities. Natural preservatives are very crucial for enhancing food safety and shelf …

The need to improve the safety/quality of food and the health of the hosts has resulted in
increasing worldwide interest in acidophilic lactic acid bacteria (LAB) for the food, livestock …

Nowadays, the increasing use of medicinal plants in the treatment and prevention of
diseases has attracted the attention of researchers. The aim of this work was to investigate …

Probiotics are currently the subject of intensive research pursuits and also represent a multi-
billion-dollar global industry given their vast potential to improve human health. In addition …

The current study aimed to isolate LAB strains naturally present in a traditional fermented
vegetable called “Torshi”, identify potential probiotics to develop a functional probiotic …

Oral cancer is one of the leading causes of death worldwide, and its prevalence is especially
high in developing countries. As an oral cancer treatment, traditional therapies are …

This research aimed to isolate lactic acid bacteria from the bowel of saltwater fish to assess
their potential probiotic properties. Nineteen isolates of LAB including Lactiplantibacillus …

Although numerous strains belonging to the Weissella genus have been described in the
last decades for their probiotic and biotechnological potential, others are known to be …

Clustered regularly interspaced short palindromic repeats (CRISPR) together with their
CRISPR-associated (Cas) genes are widely distributed in prokaryotes that provide an …

Hyperuricemia has become the increasing public health burden, which is a risk factor for
gout, chronic kidney, cardiovascular diseases and diabetes. Lactic acid bacteria have been …