Probiotics are live microorganisms which when administered in adequate amounts confer a
health benefit on the host. The main probiotic bacteria are strains belonging to the genera …

Probiotics are known to have a long history of safe use and can be formulated into many
different types of products, including foods, drugs, and dietary supplements. Several …

This guidance document is intended to assist the applicant in the preparation and the
presentation of an application, as foreseen in Article 7.6 of Regulation (EC) No 1831/2003 …

Fermented sausages are highly treasured traditional foods. A large number of distinct
sausages with different properties are produced using widely different recipes and …

The study provides phenotypic and molecular analyses of the antibiotic resistance in 20
Lactobacillus strains including 11 strains newly isolated from fermented plant material …

When ingested in sufficient numbers, probiotics are expected to confer one or more proven
health benefits on the consumer. Theoretically, the effectiveness of a probiotic food product …

The characterisation of 24 lactic acid bacteria (LAB) isolates from Nigerian traditional
fermented dairy foods, including some cow's intestine isolates, was conducted in order to …

Background Indigenous fermented food products play an essential role in the diet of millions
of Africans. Lactic acid bacteria (LAB) are among the predominant microbial species in …

Starter cultures are selected microbial strains intentionally added to food to obtain a product
with desired organoleptic characteristics. The most important group of microorganisms used …

Background Probiotics are commonly used as feed additive to substitute antibiotic as growth
promoter in animal farming. Probiotic consists of lactic acid bacteria (LAB), which enhance …