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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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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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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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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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Investigation of the Lactic Acid Bacteria in Different Traditional Cheeses of Azerbaijan
AbstractLactic acid bacteria (LAB) are probiotic bacteria that have many health benefits. The aim of study was to determinate LAB from traditional...
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Sourdough Lactic Acid Bacteria as Functional Microorganisms for Technological Purposes
Sourdough technology has been used in bread and cereal-based products for years. Lactic acid bacteria (LAB) and yeasts forms the microbial flora of...
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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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Biosynthesis of selenium nanoparticles by lactic acid bacteria and areas of their possible applications
Lactic acid bacteria, being generally recognized as safe, are the preferred choice among other microbial producers of selenium nanoparticles. For...
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Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria
This chapter describes the taxonomy and species diversity of lactic acid bacteria (LAB) isolated from sourdoughs from all over the world. First, the...
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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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Halophilic lactic acid bacteria — Play a vital role in the fermented food industry
Halophilic lactic acid bacteria have been widely found in various high-salt fermented foods. The distribution of these species in salt-fermented...
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Biosorption of lead ion by lactic acid bacteria and the application in wastewater
Through the study of biosorption of Pb 2+ by lactic acid bacteria , two strains called CN-011 and CN-005 with high tolerance and great adsorption to...
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Comparative genomics of four lactic acid bacteria identified with Vitek MS (MALDI-TOF) and whole-genome sequencing
Lactic acid bacteria (LAB) can be used as a probiotic or starter culture in dairy, meat, and vegetable fermentation. Therefore, their isolation and...
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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...
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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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Methods for Determination of Antimicrobial Activity of Bacteriocins of Lactic Acid Bacteria
AbstractThere are different methods used for the determination of antimicrobial activity of bacteriocins. The most commonly used are the...
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Biofilm formation by agave epiphytic lactic acid bacteria fed with agave fructans
The aim of this work was to find out if biofilms can be made by lactic acid bacteria (LAB) isolated from agave plants using agave fructans as sole...
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Probiotic Features of Three Lactic Acid Bacteria Strains Isolated from Foods and Characterization of Their Bioactive Molecules
AbstractNew probiotic strains of lactic acid bacteria (LAB) are needed to meet the increasing consumer demand for probiotics. Hence, the aim of the...
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Probiotic Potential and Application of Indigenous Non-Starter Lactic Acid Bacteria in Ripened Short-Aged Cheese
There are massive sources of lactic acid bacteria (LAB) in traditional dairy products. Some of these indigenous strains could be novel probiotics...
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Usage of ectoine as a cryoprotectant for cryopreservation of lactic acid bacteria
Streptococcus thermophilus , the only Streptococcus species considered “Generally Recognized Safe”, has been used widely in the food industry. This...
