Fermented sausages are highly treasured traditional foods. A large number of distinct
sausages with different properties are produced using widely different recipes and …

Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied
species due to its role in the fermentation of sausage and its prevalence during cold storage …

Lactobacilli are used widely in food, feed, and health applications. The taxonomy of the
genus Lactobacillus, however, is confounded by the apparent lack of physiological markers …

During the past decade, scientists have made great strides in understanding the
microbiome's role in human health. Today, the microbiome has become key in scientific …

The food and beverage industry is re-discovering fermentation as a crucial step in product
innovation. Fermentation can provide various benefits such as unique flavor, health and …

Bifidobacterium and Lactobacillus are the main probiotic genera. Collectively, these two
genera harbor over 200 species among which are many strains have been introduced as …

In the production of fermented foods, microbes play an important role. Optimization of
fermentation processes or starter culture production traditionally was a trial-and-error …

Latilactobacillus sakei is used extensively in industrial production and food fermentations.
The species is primarily derived from fermented meat and vegetable products and is also …

Latilactobacillus curvatus is a candidate probiotic that has been included in the list of
recommended biological agents for certification by the European Food Safety Authority …

Lactic acid bacteria (LAB) are widespread in nature and commonly occur on all kind of plant
materials, on mucous membranes, in saliva and, in feces. Consequently and unavoidably …