International competition within the dairy market and increasing public awareness about the
importance of functional food consumption are providing new challenges for innovation in …

Probiotic bacteria exhibit beneficial effects on human and/or animal health, and have been
widely used in foods and fermented products for decades. Most probiotics consist of lactic …

The Lactobacillus genus represents the largest and most diverse genera of all the lactic acid
bacteria (LAB), encompassing species with applications in industrial, biotechnological and …

Shortly after the agricultural revolution, the domestication of bacteria, yeasts, and molds,
played an essential role in enhancing the stability, quality, flavor, and texture of food …

Microorganisms belonging to the Lactobacillus genus complex (LGC) are naturally
associated or deliberately added to fermented food products and are widely used as …

This review examines the applications of omics technologies in food microbiology, with a
primary focus on high-throughput sequencing (HTS) technologies. We discuss the different …

Probiotics are mostly consumed as fermented or fortified food products in Europe. There are
two important factors in the selection of probiotic candidates regarding the potential health …

Diverse Lactobacillus strains are widely used as probiotic cultures in the dairy and dietary
supplement industries, and specific strains, such as Lactobacillus acidophilus NCFM, have …

Lactobacilli occupy a unique position in human culture and scientific history. Like brewer's
and baker's yeast, lactobacilli have been associated with food production and preservation …

Although human clinical studies have suggested probiotic effects on blood glucose levels,
knowledge about molecular mechanisms is still scarce. To test the hypothesis that selected …