Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals
and vegetables. Europe and Asia have long and huge traditions in the manufacturing of …

This review introduces fundamental principles and applications of different types of mass
detector and highlights the novel advances of newly developed mass-spectrometry (MS) …

Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus are
phenotypically and genotypically closely related, and together comprise the L. casei group …

Matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS)
has recently emerged as a powerful tool for the routine identification of clinical isolates …

The antiobesity action of nonviable probiotic lactic acid bacteria (PLAB) may be attributed to
bacterial cellular components recognized by host cells. The anti-inflammation and …

When ingested in sufficient numbers, probiotics are expected to confer one or more proven
health benefits on the consumer. Theoretically, the effectiveness of a probiotic food product …

An important part of the daily nourishment in Vietnam constitutes of fermented vegetables.
Bacteria and especially lactic acid bacteria play a central role in the production of many …

In the present study, we isolated and screened thirty strains of GABA (γ-aminobutyric acid)-
producing lactic acid bacteria (LAB) from traditional Indonesian fermented foods. Two strains …

Matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry
(MS), a culture based alternative for microbial diversity studies, is an attractive tool to …

Abstract MALDI-TOF MS is a technique for high-throughput characterization of foodborne
microbiota, however, its application for studying African traditional fermented foods is limited …