Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce
lactic acid, and are currently widely used in the fermented food industry. In recent years, with …

Background Dysfunction of the gut microbiota is frequently reported as a manifestation of
chronic diseases, and therefore presents as a modifiable risk factor in their development …

Nutritional recommendations emphasize fruit and vegetable consumption. This is related to
health-benefits associated with bioactive nutritive molecules (nutrients, vitamins, minerals …

The gut microbiome has long been known to play fundamentally important roles in the
animal health and the well-being of its host. As such, the establishment and maintenance of …

Lactobacillus species are found in nutrient-rich habitats associated with food, feed, plants,
animals and humans. Due to their economic importance, the metabolism, genetics and …

Highlights•Homolactic metabolism generally generates lactate as main metabolite.•Pyruvate
can be diverted to acetate or acetoin as alternative end products.•Heterolactic metabolism …

Legume proteins have a promising future in the food industry due to their nutritional,
environmental, and economic benefits. However, their application is still limited due to the …

Enzymatic and microbial conversion of flour components during bread making determines
bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are …

Exopolysaccharides produced by lactic acid bacteria are a diverse group of polysaccharides
produced by many species. They vary widely in their molecular, compositional, and …

Garlic is a common food, and many of its biological functions are attributed to its components
including functional carbohydrates. Garlic polysaccharides and oligosaccharides as main …