The application of beneficial, plant‐associated microorganisms is a sustainable approach to
improving crop performance in agriculture. However, microbial inoculants are often …

The isolation of microorganisms from microbial community samples often yields a large
number of conspecific isolates. Increasing the diversity covered by an isolate collection …

Thermal processing is the most frequently used method to destruct bacteria in food
processing. However, insufficient thermal processing may lead to the outbreak of foodborne …

Streptococcus thermophilus is a common starter in yogurt production and plays an important
role in the dairy industry. In this study, a galactose-positive (Gal+) mutant strain …

Amino acids are often used as growth factors to promote the growth of strains, but we found
that adding aspartic acid to the medium could significantly improve the freeze-drying survival …

Aims To determine the effect of three different freezing temperatures on post‐freeze‐drying
survival rates of wine yeasts and lactic acid bacteria (LAB). To know if a similar freeze …

Soybean milk is an economical substitute for dairy products. Pediococcus pentosaceus has
been used as a food additive to improve taste, nutrition, and food safety. In this study, four P …

Exploiting full microbial capacities constitutes one of the challenges ahead of fermentation
technology. Microbial preservation undoubtedly plays a key role in ensuring maximum …

This study investigated the possibility of sodium carboxymethyl celluloses (Na-CMC) in
protecting the viability of lactic acid bacteria (LAB) against freeze-drying stress. 1 …

In microbial studies of low-moisture foods (LMFs, water activity less than 0.85), freeze-dried
bacteria benefit us to inoculate LMFs without introducing extra water or altering food …