A total of 249 Lactic Acid Bacteria (LAB) isolates were found in traditional Turkish wheat
sourdoughs from Eastern Black Sea region of Turkey. Genotypic characterization of these …

Although organic acids have been used to counteract pathogens in food for many years,
there is a glaring need to assess and improve their continued effectiveness and …

The genus Lactobacillus has been widely used in food industry as starter or adjunct culture
due to its probiotic features. Its biotechnological features improve the spectrum of uses of …

This study assessed potential probiotic Lactobacillus strains isolated from the feces of breast-
fed infants and from Taiwanese pickled cabbage for their possible use in probiotic fermented …

A total of 25 traditionally procured white cheese were collected from the Samsun region in
Turkey. Selected physicochemical and microbiological characteristics of the cheese were …

The objective of this study was to evaluate the effect of the incorporation of different
microalgae on physicochemical and textural properties of bread. Four species of microalgae …

The novel Lactobacillus paracasei K5 strain, recently isolated from Greek cheese, was
evaluated as potential sourdough bread starter. Breads were made using different amounts …

Listeria monocytogenes is one of the most lethal foodborne pathogens, and there is a lack of
microorganisms that can strongly inhibit its growth. Safe lactic acid bacteria with probiotic …

The technological and functional properties of 15 LAB species previously isolated from
sourdough were determined in terms of antifungal and antibacterial activities, production of …

This research aimed to analyze variations in chemical properties, microbiological
characteristics and generated volatile organic compounds (VOCs) profile during sourdough …