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 …

The lactic acid bacteria (LAB) are a group of gram-positive bacteria capable of converting
carbohydrate substrates into organic acids and producing a wide range of metabolites …

In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on
strategies that protect public health and reduce the incidence of foodborne pathogens and …

Food is the essential need of human life and has nutrients that support growth and health.
Gastrointestinal tract microbiota involves valuable microorganisms that develop therapeutic …

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 …

In modern societies, conscious consumers demand healthy, fresh and natural foods devoid
of added chemical preservatives and stabilizers. The use of lactic acid bacteria (LAB) to …

The present study aimed to evaluate the physicochemical characteristics of honey
(raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey …

Whole wheat flour dough (WWFD) has a high content of dietary fibres that causes a negative
influence on the dough rheology, resulting in undesirable quality for whole wheat bread …

Lactic acid bacteria (LAB), which are commonly used in the production of fermented foods,
have been gaining attention for their antifungal and antimycotoxin properties. In this work …

Postbiotics (P) of FreshQ, a food protective culture, was prepared and used to develop an
antimicrobial membrane by bacterial nanocellulose (BNC). Postbiotics were prepared in de …