Aims: The screening and initial characterization of bacteriocins produced by lactic acid
bacteria (LAB) from raw Tenerife goats' cheese with possible application as biopreservatives …

Lactobacillus plantarum strains isolated and identified from naturally-fermented Chinese
sauerkraut were examined in vitro for potential probiotic properties and in vivo for …

Manzanilla Aloreña (or Aloreña) table olives are naturally fermented traditional green olives
with a denomination of protection (DOP). The aim of this study was to search for lactic acid …

Arbequina table olives are produced according to a traditional process involving an
spontaneous fermentation in brine. The aim of this study was to evaluate for the first time the …

Abstract Aims To test different Lactobacillus strains for their antipathogenic activity towards
Candida strains and their adhesion properties for the preparation of vaginal ovules and …

Table olives' flavour plays an important role in consumer's acceptability and it depends on
various factors such as varieties, intrinsic characteristics, ripening of fruit and processing …

Fungal spoilage is a substantial concern for the dairy industry, due to mycotoxin formation
and a cause of food waste. In this study, several strains of Lactiplantibacillus plantarum from …

Probiotics can potentially prevent and treat diseases. We examined the inhibitory activity of
bacteriocin-like inhibitory substances (BLISs) from potentially probiotic lactobacilli and …

Prebiotics are functional foods with health-promoting properties that are used in many
developed countries. Thailand is one of the countries that produces many plants that should …

This work investigated on the effects of selected starters and of probiotic strains on the
evolution of microbiota, on trend of volatile compounds and on the final sensorial traits of …