Research on lactic acid bacteria has confirmed how specific strains possess probiotic
properties and impart unique sensory characteristics to food products. The use of probiotic …

Lactic acid bacteria (LAB) are members of an heterogenous group of bacteria which plays a
significant role in a variety of fermentation processes. The general description of the bacteria …

Fermentative production of optically pure lactic acid has roused interest among researchers
in recent years due to its high potential for applications in a wide range of fields. More …

Lactic acid bacteria (LAB) are ubiquitous and integral members of the heterogeneous class
of bacteria employed for fermented food and dairy applications such as yoghurt products …

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid
changes in yogurt development since the turn of the 19th century, fueled by continuing …

This review summarizes a collection of lactic acid bacteria that are now undergoing genomic
sequencing and analysis. Summaries are presented on twenty different species, with each …

In the present study twelve Lactobacillus isolates (LBS 1-LBS 12) were characterized for
probiotic properties. Out of the twelve, eight isolates (LBS 1–6, 8 and 11) were bile resistant …

Milk was fermented to defined pH values with 13 strains of lactic acid bacteria. The products
were evaluated after 1 and 7 days of cold storage, and major peptides in selected products …

Exopolysaccharides (EPS) from lactic acid bacteria are a diverse group of polysaccharides
exhibiting various functional properties. Two forms of EPS are produced by lactic acid …

Mexico is one of the main regions of the world where the domestication of numerous edible
plant species originated. Its cuisine is considered an Intangible Cultural Heritage of …