Background Currently, fermented dairy products whose flavor enhancement directly arises
from biochemical reactions by microorganisms are becoming more meaningful and popular …

Background With the features of safety, stabilization, and low/no calorie, natural sugar
substitutes have been widely used in food and beverage industries. Nevertheless, the low …

High-sugar diet causes health problems, many of which can be addressed with the use of
sugar substitutes. Rubusoside and rebaudiosides are interesting molecules, considered the …

The cultivated meat industry, also known as cell‐based meat, cultured meat, lab‐grown
meat, or meat alternatives, is a growing field that aims to generate animal tissues ex‐vivo in …

Climate change increases sugar content in grapes, resulting in unwanted increase in
ethanol content of wine. Lachancea thermotolerans ferments glucose and fructose into both …

Consumers are attracted to traditional fermented foods due to their unique flavor and
nutritional value. However, the traditional fermentation technique can no longer …

The mechanistic understanding of the physiology and interactions of microorganisms in
starter cultures is critical for the targeted improvement of fermented milk products, such as …

To fulfil the growing interest in investigating microbial interactions in co-cultures, a novel two-
compartment bioreactor system was developed, characterised, and implemented. The …

Microbial growth requires energy for maintaining the existing cells and producing
components for the new ones. Microbes therefore invest a considerable amount of their …

Unraveling bacterial gene function drives progress in various areas, such as food
production, pharmacology, and ecology. While omics technologies capture high …