During the last decade, water demand and wastewater generation has increased due to
urbanization around the globe which had led to an increase in the utilization of …

Several lactic acid bacteria (LAB) isolates from the Lactobacillus genera have been applied
in food preservation, partly due to their antimicrobial properties. Their application in the …

Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important
microorganisms in the development of functional food products and are used as starter …

Extracellular polymeric substances (EPS) produced by microorganisms represent biological
macromolecules with unfathomable potentials and they are required to be explored further …

The ability to produce polysaccharides with diverse biological functions is widespread in
bacteria. In lactic acid bacteria (LAB), production of polysaccharides has long been …

Exopolysaccharides (EPSs) produced by microorganisms represent an industrially
untapped market. Some microorganisms can produce and excrete over 40gL− 1 of EPS in …

Sourdough fermentation is one of the oldest food biotechnologies, which has been studied
and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life …

Lactobacilli have the ability to produce different kinds of exopolysaccharides (EPS)
exhibiting a wide diversity of structures. EPS are classified, according to their composition …

Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to
produce fermented foods. They appear morphologically as cocci or rods and they do not …

Currently approximately 10 million people die each year due to cancer, and cancer is the
cause of every sixth death worldwide. Tremendous efforts and progress have been made …