Fermented plant-based foods and beverages constitute foods of high nutritional and
functional value with appreciated health beneficial effects. They represent a natural and …

Table olives are one of the oldest vegetable fermented foods in the Mediterranean area.
Beside their economic impact, fermented table olives represent also an important healthy …

Fermented foods have been the focus of ever greater interest as a consequence of
purported health benefits. Indeed, it has been suggested that consumption of these foods …

Bacillus velezensis FS26 is a bacterium from the genus Bacillus that has been proven as a
potential probiotic in aquaculture with a good antagonistic effect on Aeromonas spp. and …

Lactobacillus is a diverse genus that includes species of industrial and biomedical interest.
Lactiplantibacillus pentosus, formerly known as Lactobacillus pentosus, is a recently …

Since xylose is the second most abundant sugar in lignocellulose, using microorganisms
able to metabolize it into bio-based chemicals like lactic acid is an attractive approach. In …

A total of 272 isolates of lactic acid bacteria (LAB) were isolated from 22 samples of naturally
fermented milk products of Sikkim in India viz. dahi, soft-variety chhurpi, hard-variety chhurpi …

Table olives are considered the most widespread fermented food in the Mediterranean area
and their consumption is expanding all over the world. This fermented vegetable can be …

Helicobacter pylori, linked to gastric diseases, is targeted for probiotic treatment through
bacteriocin production. Bacteriocins have gained recognition for their non-toxic effects on …

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 …