This review aims to provide a comprehensive overview of the in vitro, animal, and clinical
studies with the bacterial strain Lactiplantibacillus plantarum 299v (L. plantarum 299v; …

Sulfur is a vital element that all living things require, being a component of proteins and
other bio-organic substances. The various kinds and varieties of microbes in nature allow for …

In order to determine the impact of fermentation on protein quality, pea protein concentrate
(PPC) was fermented with Lactobacillus plantarum for 11 h and total phenol and tannin …

Volatile compounds produced by L1 and L8 strains were assayed against mycelia and
conidia growth of Monilinia laxa, M. fructicola, M. polystroma, and M. fructigena of stone …

Due to their distinctive flavors, edible mushrooms have gained attention in flavor-related
research, and the quality of their flavors determines their consumption. The odor is a vital …

This study investigated the survival of probiotic Lactobacillus plantarum 299v
microencapsulated in native maize starch or partially hydrolyzed maize starches after acid …

Fermented dairy products represent an excellent source for a wide range of probiotics with
several health benefits that add to the positive value of conventional milk. Acidophilus milk is …

Volatile organic compounds (VOCs) produced by plant-associated microorganisms could
serve as natural biocontrol compounds. In this work, we investigate the potential of wheat …

The ability of Debaryomyces hansenii to produce volatile sulfur compounds from sulfur
amino acids and the metabolic pathway involved have been studied in seven strains from …

In recent years, the consumption of minimally processed fruit has increased. However,
unfortunately, these products could be an appropriate vehicle for the transmission of …