The number of studies claiming probiotic health effects of Lactobacillus plantarum is
escalating. Lb. plantarum is a lactic acid bacterium found in diverse ecological niches …

Biogenic amines (BAs) are molecules, which can be present in foods and, due to their
toxicity, can cause adverse effects on the consumers. BAs are generally produced by …

The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they
also preserve the color and sensory properties of wines. Tartaric and malic acids are …

Highlights•Health risks and actions taken to minimize biogenic amines in fermented
foodstuffs.•Novel insights into the degradation of biogenic amines by food microorganisms.• …

Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic
fermentation (MLF). This process can increase wine aroma and mouthfeel, improve …

Biogenic amines (BAs) are toxic compounds produced by a number of microorganisms
(bacteria, yeasts, and molds) as a result of the metabolism of some amino acid, usually …

The gut microbiome is not a silent ecosystem but exerts several physiological and
immunological functions. For many decades, lactobacilli have been used as an effective …

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the
grape/must/wine environments including several yeast genera (eg, Saccharomyces …

Climate change is generating several problems in wine technology. One of the main ones is
lack of acidity and difficulties performing malolactic fermentation to stabilize wines before …

Fermented foods and beverages are a heterogeneous class of products with a relevant
worldwide significance for human economy, nutrition and health for millennia. A huge …