Lactic acid bacteria (LAB) play a critical role in food, agricultural, and clinical applications.
The fast growing characteristics of LAB and their metabolic activity have been the key in …

SUMMARY Riboflavin [7, 8-dimethyl-10-(1′-d-ribityl) isoalloxazine, vitamin B2] is an
obligatory component of human and animal diets, as it serves as the precursor of flavin …

In the last two decades knowledge on lactic acid bacteria (LAB) associated with wine has
increased considerably. Investigations on genetic and biochemistry of species involved in …

Most fermented products are generated by a mixture of microbes. These microbial consortia
perform various biological activities responsible for the nutritional, hygienic, and aromatic …

Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid
bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, it …

Microbial communities perform the brewing function in Daqu. Macrogenomics and PICRUST
II analyses revealed the differences in microbes and metabolic functions among Daqu from …

Lactic acid bacteria (LAB) are applied in the food industry as fermentation agents for a
variety of products. Cheese whey (CW) and second cheese whey (SCW) are the two main …

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 …

Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and
some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and …

There are two main fermentations associated with the winemaking process. Alcoholic
fermentation is conducted by the yeast culture and malolactic fermentation takes place as a …