Microorganisms encounter acid stress during multiple bioprocesses. Microbial species have
therefore developed a variety of resistance mechanisms. The damage caused by acidic …

Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms.
The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by …

Lactic acid is an already consolidated bioproduct in the world market. It has many
applications, such as: the production of biodegradable polymers, substitution of plastics from …

Lactic acid bacteria (LAB) can take advantage of fermentable carbohydrates to produce
lactic acid. They are proverbially applied in industry, agricultural production, animal …

The review deals with lactic acid bacteria in characterizing the stress adaptation with cross‐
protection effects, mainly associated with Lactobacillus, Bifidobacterium and Lactococcus. It …

Genome analysis using next generation sequencing technologies has revolutionized the
characterization of lactic acid bacteria and complete genomes of all major groups are now …

Lactobacillus kefiranofaciens M1 is a probiotic strain isolated from Taiwanese kefir grains.
The present study evaluated the effects of heat, cold, acid and bile salt adaptations on the …

Background Lactobacillus delbrueckii is a bacterium used in the dairy industry, improving
dairy products' organoleptic characteristics and nutritional value. Preclinical studies have …

Carao is considered a functional ingredient since its bioactive compounds are meaningful in
nutritional, pharmacological, and medicinal applications. The objective of this study was to …

Lactobacillus are mainly used for the manufacture of fermented dairy, sourdough, meat, and
vegetable foods or used as probiotics. Under optimal processing conditions, Lactobacillus …