Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

Introduction Dietary sources have an abundance of bacteria, mainly lactic acid bacteria
(LABs), which have long been regarded as probiotics in humans and animals. Lactic acid …

Non-starter lactic acid bacteria (NSLAB) inhabiting fermented food have been recently
revised as source of probiotic strains. Here, we in vitro assessed the potential probiotic …

Lactic acid fermentation is one of the oldest and most commonly used methods of
bioconservation. This process is widely used for food preservation and also for a production …

The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety,
functionality, sensory, and nutritional properties. The latter includes the presence of …

Lactic acid bacteria (LAB) play a central role in several food fermentations, producing lactic
acid besides other metabolic actions. Popular fermented foods that rely on the use of LAB …

Lactic acid fermentation represents the easiest and the most suitable way for increasing the
daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and …

Research on lactic acid bacteria has confirmed how specific strains possess probiotic
properties and impart unique sensory characteristics to food products. The use of probiotic …

Fermentation has been employed as a traditional means of improving the shelf life and
nutritional contents of foods, thus making fermented foods and beverages functional and …

Lactic acid bacteria (LAB) have long been used as starter cultures in the production of
fermented dry sausages and other meat-derived commodities. These cultures are generally …