Fungal growth and consequent mycotoxin release in food and feed threatens human health,
which might even, in acute cases, lead to death. Control and prevention of foodborne …

Background Lactobacillus helveticus is a homofermentative, thermophilic starter bacterium
commonly used in dairy processing to produce cheese and fermented milk. It is known for …

There are challenges such as standardization for commercialization and guaranteeing
sensory characteristics in camel milk processing. This review gathers a general view of the …

Aims The purpose of this study was to investigate the effect of fermented milk supernatants
of autochthonous lactic acid bacteria, including Lactobacillus helveticus KMCH1 …

Traditional fermented milk is popular for its unique organoleptic properties. Scientific
evaluation of various aspects of Iranian traditional fermented milk products (TFDP) was …

Drug resistance has become a threat to global health, and new interventions are needed to
control major infectious diseases. The composition of gut microbiota has been linked to …

Abstract Background and Objective: Aside from ability of lactic acid bacteria to conduct
fermentation process, by transforming the raw materials into the final food products, they …

Abstract Background and Objective: Traditional fermented products are appropriate sources
for the isolation of indigenous bacteria with probiotic characteristics and potential similar or …

This study aimed to investigate the use of probiotic lactic acid bacteria including
Lactobacillus brevis, L. plantarum, L. helveticus and L. delbrueckii from dairy products …

The quality of raw camel milk is affected by its bacterial composition and diversity. However,
few studies have investigated the bacterial composition and diversity of raw camel milk. In …