Whether the human fetus and the prenatal intrauterine environment (amniotic fluid and
placenta) are stably colonized by microbial communities in a healthy pregnancy remains a …

An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …

The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse
at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of …

Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food
and are generally considered safe. LAB regulate soil organic matter and the biochemical …

Bile acids (BAs) mediate the crosstalk between human and microbial cells and influence
diseases including Clostridioides difficile infection (CDI). While bile salt hydrolases (BSHs) …

Lactobacillus reuteri (L. reuteri) is a well-studied probiotic bacterium that can colonize a
large number of mammals. In humans, L. reuteri is found in different body sites, including the …

Lactobacillaceae are among the major fermentation organisms in most food fermentations
but the metabolic pathways for conversion of (poly) phenolic compounds by lactobacilli have …

Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb.
plantarum), formerly known as Lactobacillus plantarum. It is one of the most common …

Lactic acid bacteria (LAB) are present in foods, the environment and the animal gut,
although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several …