Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid
bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, it …

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 …

Objectives The screening of traditional fermented products is essential for the assessment of
safety, security, and further development of functional foods for the well-being of human …

Polylactide or poly (lactic acid)(PLA) is the front runner in the emerging bioplastics market
with the best availability and the most attractive cost structure. The lactide monomer for PLA …

Lactobacillus are mainly used for the manufacture of fermented dairy, sourdough, meat, and
vegetable foods or used as probiotics. Under optimal processing conditions, Lactobacillus …

Microbial fermentation is the source of commercial lactic acid (LA), and the price of
fermentation-derived LA is heavily challenged by the feedstock price. This study evaluated …

The evolution of bacterial consortia was studied in six semi-solid rye sourdoughs during
long-term backslopping at different temperatures. Each rye sourdough was started …

This study aimed at investigating the proteomic adaptation of Lactobacillus plantarum
strains. Cultivation of L. plantarum strains under food-like conditions (wheat flour hydrolyzed …

In the present work, the modification of spent coffee grounds (SCG) hydrolysate composition
by mixed cultures of a non-Saccharomyces yeast, Lachancea thermotolerans, and a lactic …

Probiotics are amongst the most common microbes in the gastro-intestinal tract of humans
and other animals. Prominent among probiotics are Lactobacillus and Bifidobacterium. They …