Lactic acid bacteria (LAB) are members of an heterogenous group of bacteria which plays a
significant role in a variety of fermentation processes. The general description of the bacteria …

The history of the last 100 years of the science and technology of yogurt, sour cream,
cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous …

Literature covered: early 2000s to late 2017 Bacteria frequently exchange metabolites with
other micro-and macro-organisms. In these often obligate cross-feeding interactions, primary …

Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms.
The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by …

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 …

Bacteria–phage coevolution, the reciprocal evolution between bacterial hosts and the
phages that infect them, is an important driver of ecological and evolutionary processes in …

Here, we review what is known about the microorganisms present in raw milk, including milk
from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a …

Bacteria and Archaea have developed several defence strategies against foreign nucleic
acids such as viral genomes and plasmids. Among them, clustered regularly interspaced …

Clustered regularly interspaced short palindromic repeats (CRISPR) are a distinctive feature
of the genomes of most Bacteria and Archaea and are thought to be involved in resistance to …

Numerous prokaryote genomes contain structures known as clustered regularly interspaced
short palindromic repeats (CRISPRs), composed of 25–50 bp repeats separated by unique …