In modern societies, conscious consumers demand healthy, fresh and natural foods devoid
of added chemical preservatives and stabilizers. The use of lactic acid bacteria (LAB) to …

The emergence and development of antibiotic resistance in bacteria is a serious threat to
global public health. Antibiotic resistance genes (ARGs) are often located on mobile genetic …

Since the cost of culture medium for the production of microbial metabolites is a very
important factor in industrial processes, the use of cheaper resources and improving …

Due to the increasing resistance of microorganisms against antibiotics, the use of natural
bioactive substances for the prevention of pathogenic bacteria is considered in food …

Lactobacillus plantarum are amongst the diversified lactic acid bacteria (LAB) species which
are being utilized abundantly in the food industry. Numerous L. plantarum strains have been …

Abstract Ninety-eight Lactobacillus (Lb.) strains were screened to select those with the best
antimicrobial and probiotic properties. Firstly, a screening based on growth kinetics under …

A survey is presented concerning original research articles published in well-reputed
scientific journals on the isolation of lactic acid bacteria (LAB) from cheeses worldwide …

The study, for the first time, reports the efficacy, safety and probiotic properties of two
Lactobacillus mucosae strains, Lact. mucosae SRV5 and Lact. mucosae SRV10 isolated …

The capacity of six lactic acid bacteria (LAB) strains to decrease both the growth of
Staphylococcus aureus UCLM-1 and the production of staphylococcal enterotoxins growing …

Lactobacillus (Lab.) is a human probiotic beneficial for the prevention and improvement of
disease, yet properties of different Lab. strains are diverse. To obtain a Lab. strain that …