Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

Bacteriocins are low molecular weight peptides secreted by the predator bacterial cells to kill
sensitive cells present in the same ecosystem competing for food and other nutrients …

Dental caries, a highly prevalent oral disease, impacts a significant portion of the global
population. Conventional approaches that indiscriminately eradicate microbes disrupt the …

The development of non-antibiotic and environmentally friendly agents is a key
consideration for health management in shrimp aquaculture. In this study, the probiotic …

The safety of microbial cultures utilized for consumption is vital for public health and should
be thoroughly assessed. Although general aspects on the safety assessment of microbial …

Background Over the past two decades, the clinical evidence supporting the beneficial
effects of probiotics in consumer's health and wellness has increased. Hence, the food and …

Kefir grains consist of complex symbiotic mixtures of bacteria and yeasts, and are reported to
impart numerous health-boosting properties to milk and water kefir beverages. The objective …

Lactobacillus delbrueckii subsp. lactis CIDCA is a new potential probiotic strain whose
molecular basis attributed to the host's benefit has been reported. This study investigated the …

The microbiota contributes to artisanal cheese bioprotection and biopreservation through
inter and intraspecific competition. This work aimed to investigate the phylogenetic …

Aim The aim was to identify a Lactobacillus strain with potential probiotic characteristics by
whole‐genome sequence analysis and in vitro experimental studies. Methods and Results …