A variety of bacteriocins originate from lactic acid bacteria, which have recently been
modified by scientists. Many strains of lactic acid bacteria related to food groups could …

Background The human gut hosts complex microbial communities, which are linked to
health and disease. The gut microbiota is continuously reshaped by multiple environmental …

Postbiotics are functional bioactive compounds, generated in a matrix during fermentation,
which may be used to promote health. The term postbiotics can be regarded as an umbrella …

Lactobacilli comprise an important group of probiotics for both human and animals. The
emerging concern regarding safety problems associated with live microbial cells is …

A considerable number of strains belonging to different species of Enterococcus are highly
competitive due to their resistance to wide range of pH and temperature. Their …

It is almost a century since nisin was discovered in fermented milk cultures, coincidentally in
the same year that penicillin was first described. Over the last 100 years this small, highly …

Fermented foods identify cultures and civilizations. History, climate and the particulars of
local production of raw materials have urged humanity to exploit various pathways of …

Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Lactobacillus rhamnosus GG (LGG) was the first strain belonging to the genus Lactobacillus
to be patented in 1989 thanks to its ability to survive and to proliferate at gastric acid pH and …

The world is facing a significant increase in infections caused by drug-resistant infectious
agents. In response, various strategies have been recently explored to treat them, including …