There are many critical challenges in the use of primary and secondary cultures and their
biological compounds in food commodities. An alternative is the application of postbiotics …

Lactic acid bacteria (LAB) are distinguished by their ability to produce lactic acid, among
other interesting metabolites with antimicrobial activity. A cell‐free supernatant (CFS) is a …

Intestinal microbiota interacts with other systems, especially the immune system, which is
responsible for protecting the body by recognizing “stranger”(pathogen associated …

Postbiotics may be defined as soluble metabolites released by food-grade microorganisms
during the growth and fermentation in complex microbiological culture, food or gut. It is rich …

This review was the first to gather literature about the effect of emerging technologies on
probiotic, prebiotic, and postbiotic products. Applying emerging technologies to probiotic …

Fungal growth and consequent mycotoxin release in food and feed threatens human health,
which might even, in acute cases, lead to death. Control and prevention of foodborne …

Background Investigating the correlation between sourdough (SD) as an ancient
fermentation technology and high-throughput meta-omics strategies like foodOmics is …

Post-harvest spoilage and toxicity of food products mainly occur by fungi, including
Aspergillus, Penicillium, and Fusarium resulting in massive economic losses globally …

Propolis is a resinous beehive product containing functional compounds and differs based
on geographical region. Physicochemical properties of each propolis effectuate their uses …

Advancements in food science and technology have paved the way for the development of
natural antimicrobial compounds to ensure the safety and quality of meat and meat products …