Water kefir is a fermented beverage, which is traditionally prepared from sucrose, kefir
grains, dried or fresh fruits, and water. L. hordei and S. cerevisiae are isolated as …

Water kefir is a slightly alcoholic and traditionally fermented beverage, which is prepared
from sucrose, water, kefir grains, and dried or fresh fruits (eg, figs). Lactobacillus (L.) nagelii …

The various forms of interactions that microorganisms engage in within fermented foods
result in distinct metabolic product patterns. Fermentation products often feature both yeasts …

Water kefir is a traditional fermented beverage made from sucrose, water, kefir granules,
dried or fresh fruits. In our water kefir granules, Lactobacillus (L.) hordei is one of the …

The response of Saccharomyces cerevisiae to cocultivation with Lachancea thermotolerans
during alcoholic fermentations has been investigated using tandem mass tag (TMT)-based …

This study aimed to explore the interaction between Saccharomyces cerevisiae and
Lactobacillus sanfranciscensis during sourdough fermentation based on metabolic …

Liquorilactobacillus (L.) hordei (formerly Lactobacillus hordei) is one of the dominating lactic
acid bacteria within the water kefir consortium, being highly adapted to survive in this …

This study aimed at investigating the proteomic adaptation of Lactobacillus plantarum
strains. Cultivation of L. plantarum strains under food-like conditions (wheat flour hydrolyzed …

Lactobacillus reuteri is a lactic acid bacterium that is highly adapted to the sourdough
environment. It is a dominant member of industrial type II sourdoughs, and is also able to …

Exopolysaccharide (EPS)-producing bacteria are of growing interest in industrial processes,
mainly concerning food. Lactic acid bacteria are widely appreciated for their GRAS …