In the context of sustainable diet, the development of soy-based yogurt fermented with lactic
acid bacteria is an attractive alternative to dairy yogurts. To decipher the metabolism of …

Lactobacillus delbrueckii subsp. bulgaricus 2038 (Lb. bulgaricus 2038) is an industrial
bacterium that is used as a starter for dairy products. We proposed several hypotheses …

Lactobacillus delbrueckii ssp. bulgaricus is one of the most commonly used starter cultures
for yogurt production. However, how its genetic background affects acid production capacity …

Lactobacillus fermentum is a lactic acid bacterium frequently isolated from mammal tissues,
milk, and plant material fermentations, such as sourdough. A comparative genomics …

The main hypothesis of this work is that facultative and obligate heterofermentative
Lactobacillus species can differently impact the final characteristics of pizza. The objective …

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 …

Abstract Lactic Acid Bacteria (LAB) could provide a valid alternative to S. cerevisiae as a
starter culture for bakery products, avoiding yeast-related health problems while contributing …

Lactobacillus casei Zhang is a widely recognized probiotic bacterium, which is being
commercially used in China. To study the gene expression dynamics of L. casei Zhang …

Lactobacillus (L.) sakei belongs to the dominating lactic acid bacteria in indigenous meat
fermentations, while diverse strains of this species have also been isolated from plant …

Featured Application The molecular methods here identified as the best performing tools to
type K. humilis, S. cerevisiae and L. sanfranciscensis isolates could be further utilized for the …