Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the
production of traditional fermented foods. There fermentative abilities were explored by the …

The authenticity of probiotic products and fermented foods and beverages that have the
status of protected designation of origin (PDO) or geographical indication (PGI) can be …

Whole-genome sequencing (WGS) of bacterial pathogens is widely conducted in
microbiological, medical, and clinical research to explore genetic insights that could impact …

Lactic acid bacteria are the well acknowledged probiotics that can cure a variety of diseases.
In this study, we observed the in vivo potentials of Pediococcus to treat hyperglycemia …

Boza is a traditional low-alcohol fermented beverage from the Balkan Peninsula, frequently
explored as a functional food product. The product is rich in Lactic Acid Bacteria (LAB) and …

Pediococcus pentosaceus ST65ACC was obtained from a Brazilian artisanal cheese (BAC)
and characterized as bacteriocinogenic. This strain presented beneficial properties in …

Despite being part of the now often unfavourably perceived category of processed meats,
fermented meats remain of substantial nutritional, economic, and cultural importance in …

Gamma-aminobutyric acid (GABA) is an amino that plays a major role as a neurotransmitter.
It iscommonly produced by lactic acid bacteria (LAB) naturally found in fermented food and …

Lactiplantibacillus plantarum, a typical ecological species against pathogens, used due to its
bacteriocin yield in fermented foods, was proven to have the capacity to lower cholesterol. In …

The aim of this study was to determine the effects of six common commercial lactic acid
bacteria (LAB) additives [A1, Lactobacillus plantarum, L. buchneri, and Enterococcus …