This review provides a comprehensive overview of the current state of probiotic research,
covering a wide range of topics, including strain identification, functional characterization …

In this study, lactic acid bacteria (LAB) strains derived from human and fermented food
sources were examined to identify their properties related to obesity, as well as establish …

Yogurt is a traditional fermented dairy product, prepared with starter cultures containing
Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread …

The presence of multi-drug resistant (MDR) bacteria in ready-to-eat foods comprises a threat
for public health due to their ability to acquire and transfer antibiotic-resistant determinants …

Antioxidants protect against oxidative stress that can damage proteins, the cellular immune
system, and DNA. In recent studies, probiotics have been shown to impart a microbial …

Considering an ever-growing global population, which hit 8 billion people in the fall of 2022,
it is essential to find solutions to avoid the competition between human food and animal feed …

Globally, ruminant production contributes immensely to the supply of the highest quality and
quantity of proteins for human consumption, sustenance of livelihoods, and attainment of …

Safety is the most important criteria of any substance or microorganism applied in the food
industry. The whole-genome sequencing (WGS) of an indigenous dairy isolate LL16 …

Streptococcus agalactiae (Group B Streptococci, GBS) can cause severe neonatal sepsis.
The recto-vaginal GBS screening of pregnant women and intrapartum antibiotic prophylaxis …

Even though people worldwide tend to consume probiotic products for their beneficial health
effects on a daily basis, recently, concerns were outlined regarding the uptake and potential …