Sourdough technology is widely used; it is employed in bread making and for the production
of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly …

In the present era, consumers wish to have a wide range of foods that are nutritious and
flavorful and have long shelf life without added preservatives. Sourdough is an important …

The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse
at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of …

Background Despite recent advances in the understanding of the swine gut microbiome at
different growth stages, a comprehensive longitudinal study of the lifetime (birth to market) …

Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several
strains are regarded as probiotics. Large quantities of live LAB are consumed within …

While lactic acid producing fermentation has been utilized to improve the storability,
palatability, and nutritive value of perishable foods for a very long time, only recently have …

Our previous analysis of 65 advanced dental caries lesions by traditional culture techniques
indicated that lactobacilli were numerous in the advancing front of the progressive lesion …

A gene from Lactobacillus reuteri 1063 encoding a cell-surface protein, designated Mub,
that adheres to mucus components in vitro has been cloned and sequenced. The deduced …

Lactobacilli are Gram-positive, nonsporeforming rods, catalase-negative when growing
without a heme source (eg, blood), usually nonmotile, and occasionally nitrate reducers …

To avoid detrimental interactions with intestinal microbes, the human epithelium is covered
with a protective mucus layer that traps host defence molecules. Microbial properties such …