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Insights into fermentation with lactic acid bacteria on the flavonoids biotransformation of alfalfa silage
BackgroundOxidative stress is currently one of the main threats to animal health, and flavonoids in forage have good antioxidant activity. However,...
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Recent trends in lactic acid-producing microorganisms through microbial fermentation for the synthesis of polylactic acid
AbstractPolylactic acid (PLA) is a range of unique bioplastics that are bio-based and biodegradable. PLA is currently driving market expansion for...
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Characterization of phyllosphere endophytic lactic acid bacteria reveals a potential novel route to enhance silage fermentation quality
The naturally attached phyllosphere microbiota play a crucial role in plant-derived fermentation, but the structure and function of phyllosphere...
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2G-lactic acid from olive oil supply chain waste: olive leaves upcycling via Lactobacillus casei fermentation
AbstractThe transition towards a sustainable model, particularly the circular economy, emphasizes the importance of redefining waste as a valuable...
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Dynamics of gas and greenhouse gases production during fermentation of barley silage with lactic acid bacteria
Greenhouse gases (GHGs) are generated during fermentation in silages, especially in barley silage. However, little is known regarding the dynamics of...
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Organic Acid and Solvent Production from Microbial Fermentation
Organic acids are broadly distributed in nature, and people have used them in their natural forms since ancient times. Organic acids are the...
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Malolactic fermentation of lactic acid bacteria isolated from southern Brazilian red wine
The objective was to isolate lactic acid bacteria (LAB) from southern Brazil’s wines and investigate their potential as starter cultures for...
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Fermentation quality and bacterial community of delayed filling stylo silage in response to inoculating lactic acid bacteria strains and inoculating time
BackgroundFilling silos generally takes much time in practice, which may negatively affect silage fermentation and feed intake. To clarify the...
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Dual Role of Probiotic Lactic Acid Bacteria Cultures for Fermentation and Control Pathogenic Bacteria in Fruit-Enriched Fermented Milk
The food industry has been develo** new products with health benefits, extended shelf life, and without chemical preservation....
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Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast
Sourdough fermentation is best known and most studied for its effects on the sensory quality and shelf life of baked goods. Acidification,...
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Effect of lactic acid bacteria and wheat bran on the fermentation quality and bacterial community of Broussonetia papyrifera silage
BackgroundPaper mulberry has been considered as a high-quality protein feedstuff to cope with the shortage of feed and the development of livestock....
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Microbial characterization of Sichuan Baoning vinegar: lactic acid bacteria, acetic acid bacteria and yeasts
Sichuan Baoning vinegar, a typical representative of Sichuan bran vinegar, is a famous traditional fermented food made from cereals in China. At...
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Health Promoting Features of Sourdough Lactic Acid Bacteria
The activities of sourdough lactic acid bacteria that have been associated with the promotion of consumer health, has been in the epicenter of...
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Protease-producing lactic acid bacteria with antibacterial properties and their potential use in soybean meal fermentation
BackgroundAs an adequate plant protein raw material, soybean meal has attracted extensive attention because of its high protein content, abundant...
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Thermophilic biocatalysts for one-step conversion of citrus waste into lactic acid
AbstractAgri-food residues offer significant potential as a raw material for the production of L -lactic acid through microbial fermentation. Weizmanni...
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Integrated Soybean Hull Biorefinery with Citric Acid-Catalyzed Hydrothermal Pretreatment for L-Lactic Acid and Xylooligosaccharide Production
The main objective of this study was to develop a citric acid-catalyzed hydrothermal pretreatment to reach the maximum sugar recovery from soybean...
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Lactic Acid Bacteria as a Source of Functional Ingredients
The formation of fermented foods relies heavily on lactic acid bacteria. They are employed as starters in various dairy, meat, vegetable, and...
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Role and importance of lactic acid bacteria in different Indian fermented foods
Various bacteria known as lactic acid bacteria (LAB) are crucial for food fermentation and producing probiotic products. Most of the lactic acid...
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Role of Lactic Acid Bacteria in Insecticide Residue Degradation
Lactic acid bacteria are gaining global attention, especially due to their role as a probiotic. They are increasingly being used as a flavoring agent...
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Physiology and Biochemistry of Sourdough Lactic Acid Bacteria and Their impact on Bread Quality
In the past decades, studies on the physiology and biochemistry of sourdough lactic acid bacteria provided insight into the microbial ecology of...