The lactic acid bacteria (LAB) are a group of gram-positive bacteria capable of converting
carbohydrate substrates into organic acids and producing a wide range of metabolites …

Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food
biopreservation. Bacterial antagonism has been recognized for over a century, but in recent …

Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

Health, environmental and ethical concerns have resulted in a dramatic increase in demand
for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible …

After conversion of lactose to lactic acid, several biochemical changes occur such as
enhanced protein digestibility, fatty acids release, and production of bioactive compounds …

This review investigates the development of bioproducts from biomass and their contribution
towards net zero carbon emissions. The promising future of biomasses conversion …

Sour meat is widely consumed because of its unique flavor. However, the microbial
community's structure, the flavor production pathways, and the relationship between …

The production of fruit vinegars as a way of making use of fruit by-products is an option
widely used by the food industry, since surplus or second quality fruit can be used without …

Featured Application This review paper details current production of microalgae globally
and isolated microalgal proteins and peptides and their associated health benefits, as well …

Probiotic formulations must contain the right strain (s) in sufficient numbers when
administered to confer the desired health benefit. However, significant cell death can occur …