Probiotics are amply studied and applied dietary supplements of greater consumer
acceptance. Nevertheless, the emerging evidence on probiotics-mediated potential risks …

Fermented foods production started thousands of years ago and comprised a wide variety of
products from different cultures and countries. The discovery of fermented foods is …

The whole genome sequence of Lactiplantibacillus plantarum DJF10, isolated from Korean
raw milk, is reported, along with its genomic analysis of probiotics and safety features. The …

Abstract Lactiplantibacillus plantarum HYY-DB9 (LP. DB9) was isolated from traditional
Chinese fermented pickles. In this study, genomics and phenotypic experiments was …

This study aimed to characterize the genomic and metabolic properties of a novel Lb.
fermentum strain AGA52 which was isolated from a lactic acid fermented beverage called …

This study aimed to perform genomic, probiotic, and metabolic characterization of a novel
Liquorilactobacillus nagelii AGA58 isolated from a lactic acid-fermented shalgam beverage …

This study aimed to investigate the antibacterial activity of Bacillus coagulans (B. coagulans)
T242 and its ability to alleviate the infection of Caco-2 cells with Salmonella Typhimurium (S …

Fermented foods have gained popularity recently, especially lactofermented vegetable juice
products that provide a rich source of nutrients. This study analyzed the properties of …

Şalgam is a traditional drink produced via the lactic-acid fermentation of vegetables (black
carrot and turnip), sourdough, and bulgur flour; with rock salt also added. During storage, an …

Traditional spontaneously fermented foods are well known for their sensory and safety
properties, which is mainly due to their indigenous microflora. Within this group of food …