Exopolysaccharides (EPSs) are biological polymers secreted by microorganisms including
Lactic acid bacteria (LAB) to cope with harsh environmental conditions. EPSs are one of the …

Considerable knowledge has been accumulated on the lactic acid bacteria (LAB) that affect
the aroma and flavour of yogurt. This review focuses on the role of LAB in the production of …

Algae are common all over the Earth. Due to their rich chemical composition and content of
bioactive substances they have been used in many fields of industry. Their gelling …

The ability to produce polysaccharides with diverse biological functions is widespread in
bacteria. In lactic acid bacteria (LAB), production of polysaccharides has long been …

The consumption of sugar has become central to the Western diet. Cost and health concerns
associated with sucrose spurred the development and consumption of other sugars and …

The organization, regulation and dynamical responses of biological systems are in many
cases too complex to allow intuitive predictions and require the support of mathematical …

The lactic acid bacteria (LAB) might be the most numerous group of bacteria linked to
humans. They are naturally associated with mucosal surfaces, particularly the …

A genome-scale metabolic model of the lactic acid bacterium Lactobacillus plantarum
WCFS1 was constructed based on genomic content and experimental data. The complete …

Traditional fermented yak milk has immense cultural and nutritional significance for Tibetan
herders. In this study, we investigated the microbial community structure and flavour …

The aerotolerant anaerobe Streptococcus pneumoniae is part of the normal nasopharyngeal
microbiota of humans and one of the most important invasive pathogens. A genomic survey …