The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety,
functionality, sensory, and nutritional properties. The latter includes the presence of …

Table olives are one of the oldest vegetable fermented foods in the Mediterranean area.
Beside their economic impact, fermented table olives represent also an important healthy …

Foods and beverages are nutrient-rich ecosystems in which most microorganisms are able
to grow. Moreover, several factors, such as physicochemical characteristics, storage …

Lactic acid bacteria (LAB) are essential for many fruit, vegetable and grain food and
beverage fermentations. However, the numbers, diversity and plant‐specific adaptions of …

Energy conservation in microorganisms is classically categorized into respiration and
fermentation; however, recent work shows some species can use mixed or alternative …

Highlights•Microbes affect the quality and safety of food.•New DNA sequencing tools hold
great promise for studying microbial impacts on food.•Microbes in man-made environments …

Lactobacillus is a diverse genus that includes species of industrial and biomedical interest.
Lactiplantibacillus pentosus, formerly known as Lactobacillus pentosus, is a recently …

Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of
food production, as they have been used since centuries in bread-making or in the …

The present research was undertaken to study the probiotic characteristics of Pichia
kudriavzevii isolated from frozen idli batter. Polymerase chain reaction amplification with …

Because the use of antibiotics is forbidden, piglets experience a considerable weanling
stress, resulting in increased incidence of diarrhea and death. Macleaya cordata extract or …