Lactobacilli belong to the lactic acid bacteria, which play a key role in industrial and artisan
food raw-material fermentation, including a large variety of fermented dairy products. Next to …

Among lactic acid bacteria of meat products, Lactobacillus sakei is certainly the most studied
species due to its role in the fermentation of sausage and its prevalence during cold storage …

Probiotics are defined as live microorganisms which when administered in adequate
amounts confer a health benefit on the host. The objective of this study was to investigate the …

As more original molecular protocols and subsequent modifications are described in the
literature, it has become difficult for those not directly involved in the development of these …

Bifidobacterium and Lactobacillus are the main probiotic genera. Collectively, these two
genera harbor over 200 species among which are many strains have been introduced as …

The genomic and metabolic features of Lactobacillus sakei were investigated using its pan-
genome and by analyzing the metatranscriptome of kimchi fermentation. In the genome …

This study assessed the evolution of spoilage microbiota in association with the changes in
pH and concentrations of lactic and acetic acids in retail oxygen-free modified atmosphere …

Probiotics are beneficial microorganisms, and the evaluation of their safety for human use in
the food industry has become critical. This study examines the safety of Bacillus coagulans …

Listeria monocytogenes is of particular concern for the food industry due to its
psychrotolerant and ubiquitous nature. In this work, the ability of L. monocytogenes …

Lactobacillus sakei is a lactic acid bacteria (LAB) species highly adapted to the meat
environment. For this reason, selected strains are often used as starter culture in the …