Historically, pickling is one of the oldest preservation methods of several foodstuffs such as
vegetables, fruits, fish, and meat. Pickling imparts unique and desirable changes in flavor …

The gut microbiome is not a silent ecosystem but exerts several physiological and
immunological functions. For many decades, lactobacilli have been used as an effective …

Weissella strains have been the subject of much research over the last 5 years because of
the genus' technological and probiotic potential. Certain strains have attracted the attention …

Acute myocardial infarction (AMI) continues as the main cause of morbidity and mortality
worldwide. Interestingly, emerging evidence highlights the role of gut microbiota in …

Enterococcus faecium strains were isolated from an original biotope, artisanal dried
Tunisian meat “Dried Ossban,” and evaluated for safety and capacity as probiotics. Gram …

The usage of traditional crafts during the fermentation process has a great influence on the
quality of Jiang-flavored Daqu. This study focused on exploring the impacts of traditional …

Background Consumers are increasingly demanding for natural and beneficial foods, in
order to improve their health and well-being. Probiotics play an important role in such …

In this study, antagonistic activities and probiotic potential of lactic acid bacteria (LAB)
derived from a plant-based fermented food, kimchi, were demonstrated. The cell free …

Tempoyak is a functional Malaysian food (an acid-fermented condiment) which is produced
from the pulp of the durian (Durio zibethinus) fruit. The current study aimed to isolate and …

Lactic acid bacteria (LAB) strains OB14 and OB15 were isolated from traditional Tunisian
fermented dairy products, Testouri cheese and Rigouta, respectively. They were identified …