Beverages are an integral component of a person's food package. Various types of
microorganisms widely contaminate beverages. This review presents current research data …

Probiotics are microorganisms that exert strain-specific health-promoting effects on the host.
Τhey are employed in the production of functional dairy or non-dairy food products; still, their …

Fructobacillus, a Gram-positive, non-spore-forming, facultative anaerobic bacterium,
belongs to the fructophilic lactic acid bacteria (FLAB) group. The group's name originates …

The study investigates the antibiotic resistance (AR) profiles and genetic determinants in
three strains of guaiacol-producing Alicyclobacillus spp. isolated from orchard soil and …

Extracts from locally grown aromatic plants can enhance the geographical characteristics
and microbial stability of craft beers, which are often not pasteurized or filtered. Here, the …

Among the beer-spoiling microorganisms, the dominant ones belong to the genera
Lactobacillus, Leuconostoc, Oenococcus, and Pediococcus. It is assumed that resistance to …

Beer, with its low pH, presence of hop acids, alcohol content, and limited nutrient availability,
presents a hostile environment for most bacteria. However, Levilactobacillus brevis remains …

Lactic acid bacteria (LAB) constitute a significant group of microorganisms in the food
industry. Their philological and genetic conditions make them widely used in biotechnology …