Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with
an important role in adult health. Milk and dairy products naturally containing or with added …

A total of 26 lactic acid bacteria isolates from both Italian and Brazilian cheeses were tested
for their use in cheesemaking. Isolates were screened for salt tolerance, exopolysaccharide …

In the current study, ten lactic acid bacteria (LAB) isolates exhibiting anti-α-glucosidase
activity were isolated from fermented food. It is directed at novel supplementary diets to …

Goat milk butter, locally known as “Dhan”, from the Sfisfa region of Algeria, holds significant
cultural and economic value. This study investigates the probiotic properties of lactic acid …

Mycotoxin contamination is a major food safety issue worldwide, posing a serious threat to
animal production performance and human health. Lactic acid bacteria are generally …

Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous
fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This …

This study aimed to isolate lactic acid bacteria (LAB) with broad-spectrum antibacterial
activity and potential probiotic properties from the Sichuan sun-dried vinegar grains (Cupei) …

Lactic acid bacteria (LAB) comprise a group of microorganisms responsible for developing
the sensory and chemical characteristics of several foods and fermented products …

Immense variations among probiotics for health promoting effects have motivated the
research impetus on bioprospecting of new/novel probiotic strains from exotic sources. In the …

The study aimed to assess the safety and probiotic potential of strain Lactiplantibacillus
plantarum LFN10, isolated from Algerian fermented milk “Lben,” using genome-sequencing …