Lactic acid bacteria (LAB) are known for their biotechnological potential. Moreover, LAB are
distinguished by amazing criteria: Adjusting the intestinal environment, inhibiting pathogenic …

Exopolysaccharides (EPS) production is a characteristic that has been widely described for
many lactic acid bacteria (LAB) of different genera and species, but little is known about the …

Single-use synthetic plastics that are used as food packaging is one of the major
contributors to environmental pollution. Hence, this study aimed to develop a biodegradable …

In the current study, 41 bacterial isolates were obtained from homemade fermented food
products (cheese, curd, fermented rice water, yogurt, and buttermilk). Among these bacterial …

Objectives The screening of traditional fermented products is essential for the assessment of
safety, security, and further development of functional foods for the well-being of human …

Some strains of lactobacilli can exert beneficial effects on a host when ingested in an
adequate dose, such as immunoregulation and anti-inflammatory activities. In this study, the …

Lactobacillus fermentum UCO-979C, a strain isolated from a human stomach, was
previously characterized by its potential probiotic properties. The UCO-979C strain …

The study aimed to identify two lactic acid bacteria from human breast milk and evaluate for
their probiotic potential. Lactobacillus fermentum strains showed various degree of antibiotic …

Helicobacter pylori infection (H. pylori) is associated with chronic gastritis, peptic ulcers, and
gastric cancer. The present study provides information on the protective effects of …

Lactobacillus fermentum has been used in industrial processes and food fermentation for a
long time. Because it is of human origin, non-pathogenic, has high resistance to passing …