The gut microbiome is a contributory factor in ageing-related health loss and in several non-
communicable diseases in all age groups. Some age-linked and disease-linked …

Recent and ongoing developments in microbiome science are enabling new frontiers of
research for probiotics and prebiotics. Novel types, mechanisms, and applications currently …

Abstract In 2019, the International Scientific Association for Probiotics and Prebiotics
(ISAPP) convened a panel of experts specializing in nutrition, microbial physiology …

Poultry immunity, health, and production are several factors that challenge the future growth
of the poultry industry. Consumer confidence, product quality and safety, types of products …

Lactobacilli comprise an important group of probiotics for both human and animals. The
emerging concern regarding safety problems associated with live microbial cells is …

ABSTRACT A healthy balanced diet is crucial in protecting the immune system against
infections and diseases. Poor diets, such as the Western diet, contribute to the development …

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

The full consensus on the role of dietary polyphenols as human‐health‐promoting
compounds remains elusive. The two‐way interaction between polyphenols and gut …

Increased consumption of yogurt, kefir, and other fermented foods has been driven, in part,
by the health benefits these products may confer. Epidemiological studies have shown that …

In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …