Background Pediococcus pentosaceus, a promising strain of lactic acid bacteria (LAB), is
gradually attracting attention, leading to a rapid increase in experimental research. Due to …

Over the past decades the food industry has been revolutionized toward the production of
functional foods due to an increasing awareness of the consumers on the positive role of …

Chemical preservatives have been traditionally used during the manufacturing of processed
products. However, the continuous growing interest of consumers for fresh and natural …

Wheat contains various essential nutrients including the B group of vitamins. However, B
group vitamins, normally present in cereals-derived products, are easily removed or …

Probiotic properties are highly strain-dependent but rarely studied in enological lactic acid
bacteria (LAB). In this study, the probiotic features of 11 strains of Lactobacillus spp …

Objective This systematic review and meta-analysis study aimed to evaluate the
effectiveness of probiotics supplementation on glycaemic control in patients with type 2 …

The dietary consumption of probiotics in the form of pharmaceuticals or functional food can
improve human health and contribute to disease prevention. However, the biological activity …

Probiotics, prebiotics and synbiotics are frequently-used components for the elaboration of
functional food. Currently, most of the commercialized probiotics are limited to a few strains …

Probiotics show great promise as alternative and environmentally friendly candidates to
control microbial pathogens. Here, six isolated lactic acid bacteria (LAB) were chosen based …

Lactobacilli are found in diverse environments and are widely applied as probiotic, health-
promoting food supplements. Polysaccharides are ubiquitously present on the cell surface of …