Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food
and are generally considered safe. LAB regulate soil organic matter and the biochemical …

Background Pediococcus pentosaceus, a promising strain of lactic acid bacteria (LAB), is
gradually attracting attention, leading to a rapid increase in experimental research. Due to …

Postbiotics may be defined as soluble metabolites released by food-grade microorganisms
during the growth and fermentation in complex microbiological culture, food or gut. It is rich …

In modern societies, conscious consumers demand healthy, fresh and natural foods devoid
of added chemical preservatives and stabilizers. The use of lactic acid bacteria (LAB) to …

If chronic kidney disease (CKD) is associated with an impairment of kidney function, several
uremic solutes are retained. Some of these exert toxic effects, which are called uremic …

This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria
(LAB) isolates from a spontaneous rye sourdough manufactured following traditional …

2, 5-Diketopiperazines (2, 5-DKPs) are cyclodipeptides obtained by the condensation of two
α-amino acids. They not only abound in nature but are often produced as degradation …

Lactic acid bacteria (LAB) are well recognized beneficial host-associated members of the
microbiota of humans and animals. Yet LAB-associations of invertebrates have been poorly …

Cereal-based fermented products are worldwide diffused staple food resources and cereal-
based beverages represent a promising innovative field in the food market. Contamination …

Most data dealing with the biopreservative activity of lactic acid bacteria (LAB) are focused
on their antibacterial effects. Food spoilage by mould and the occurrence of their mycotoxins …