Our current food system relies on unsustainable practices, which often fail to provide healthy
diets to a growing population. Therefore, there is an urgent demand for new sustainable …

Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce
lactic acid, and are currently widely used in the fermented food industry. In recent years, with …

There are many critical challenges in the use of primary and secondary cultures and their
biological compounds in food commodities. An alternative is the application of postbiotics …

Highlights•The existing terminologies regarding probiotics have been criticized.•New
terminologies for all aspects of probiotic benefits have been proposed and …

Neuroactive compounds are synthesized by certain plants and microorganisms by
undertaking different tasks, especially as a stress response. Most common neuroactive …

The occurrence of biogenic amines in fish is directly associated with microorganisms with
decarboxylase activity. These compounds are generally detoxified by oxidases in the …

Animals coexist in commensal, pathogenic or mutualistic relationships with complex
communities of diverse organisms, including microorganisms. Some bacteria produce …

Lactic acid bacteria (LAB) are present in foods, the environment and the animal gut,
although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several …

The past two decades have witnessed a rapid progress in the development of surface
charge‐reversible nanoparticles (NPs) for drug delivery and diagnosis. These NPs are able …

Despite extensive commercial and regulatory interventions, food spoilage and
contamination continue to impose massive ramifications on human health and the global …