The role of the gut microbiota in human health is one of the most important research topics.
There is a strong relationship between the microbiota-gut-brain axis and cognitive functions …

Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum) strains are one
of the lactic acid bacteria (LAB) commonly used in fermentation and their probiotic and …

Highlights•Lactic acid bacteria (LAB) help to produce foods with superior quality.•LAB
metabolites affect various food properties.•Use of LAB metabolites separately could improve …

Kefir is one of the most consumed traditional fermented dairy products and it has a complex
probiotic and nutritional composition. Kefir grain contains casein and other milk solids …

Beverage fermentation is an ancient ritual that has been practised for millennia. It was slowly
disappearing from households and communities due to the advancement of manufacturing …

The need to improve the safety/quality of food and the health of the hosts has resulted in
increasing worldwide interest in acidophilic lactic acid bacteria (LAB) for the food, livestock …

Increased milk production has boosted the market of milk‐driven products, and as a result,
the by‐product production has also increased, which is a challenge to dispose of. Whey, a …

The search for a natural antimicrobial agent is ongoing and critical because of the rise and
rapid proliferation of antibiotic-resistant pathogenic bacteria. The current study aims to …

Ligilactobacillus salivarius (basonym: Lactobacillus salivarius, L. salivarius) is a type of lactic
acid bacteria (LAB) commonly found in the oropharyngeal-gastrointestinal tract (OGT). It has …

Dairy products play a crucial role in ensuring healthy lives and promoting the well-being of
people. However, they normally contain high levels of saturated fat and cholesterol which …