Lactobacillus species are found in nutrient-rich habitats associated with food, feed, plants,
animals and humans. Due to their economic importance, the metabolism, genetics and …

Culturalable and non-culturable microorganisms naturally ferment majority of global
fermented foods and beverages. Traditional food fermentation represents an extremely …

It is a standard practice to test for the signature of homologous recombination in studies
examining the genetic diversity of bacterial populations. Although it has emerged that …

Identification and classification of beneficial microbes is of the highest significance in food
science and related industries. Conventional phenotypic approaches pose many …

BACKGROUND: Influenza vaccination is recommended for the elderly in many countries,
but immune responses are weaker compared to younger adults. OBJECTIVE: To investigate …

The gastrointestinal tracts of neonates are colonized by bacteria immediately after birth. It
has been discussed that the intestinal microbiota of neonates includes strains transferred …

Abstract Background In the honeybee Apis mellifera, the bacterial gut community is
consistently colonized by eight distinct phylotypes of bacteria. Managed bee colonies are of …

Lactobacillus paracasei is a member of the normal human and animal gut microbiota and is
used extensively in the food industry in starter cultures for dairy products or as probiotics …

Background The broad ecological distribution of L. casei makes it an insightful subject for
research on genome evolution and lifestyle adaptation. To explore evolutionary …

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 …