Enterococci are ubiquitous microorganisms that could be found everywhere; in water, plant,
soil, foods, and gastrointestinal tract of humans and animals. They were previously used as …

Background Currently, fermented dairy products whose flavor enhancement directly arises
from biochemical reactions by microorganisms are becoming more meaningful and popular …

As a genus that has evolved for resistance against adverse environmental factors and that
readily exchanges genetic elements, enterococci are well adapted to the cheese …

Since antiquity, the ubiquitous lactic acid bacteria (LAB) Enterococci, which are just as
predominant in both human and animal intestinal commensal flora, have been used (and …

Lactic acid bacteria (LAB) are among the most prevalent microorganisms forming the
autochthonous microbiota of fruit. This study aimed to select LAB isolates with probiotic …

This study aimed to define a consortium of lactic acid bacteria (LAB) that will bring added
value to dried fresh cheese through specific probiotic properties and the synthesis of …

The incidence of cancer is increasing worldwide; likewise, the emergence of antibiotic-
resistant biofilm-forming pathogens has led to a tremendous increase in morbidity and …

Litopenaeus vannamei, the Pacific whiteleg shrimp, is one of the most marketable species in
aquaculture worldwide. However, it is susceptible to different infections causing …

Objective This study aimed to isolate and investigate a bacterium from an Egyptian adult's
healthy oral cavity, focusing on its probiotic properties, especially its antagonistic activity …

Enterococcus, a common commensal organism in the human gut, exhibits a dual nature with
certain strains offering probiotic benefits, while others are associated with nosocomial …