Yogurt, a popular fermented dairy product, is of different types and known for its nutritional
and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to …

Based on the high nutrients of oat and the demand of health-conscious consumers for value-
added and functional foods, fermented oat beverages have great market prospects. This …

In the current study, 41 bacterial isolates were obtained from homemade fermented food
products (cheese, curd, fermented rice water, yogurt, and buttermilk). Among these bacterial …

Bacteria possess (bacterio) phage defence systems to ensure their survival. The
thermophilic lactic acid bacterium, Streptococcus thermophilus, which is used in dairy …

Domestication–the artificial selection of wild species to obtain variants with traits of human
interest–was integral to the rise of complex societies. The oversupply of food was probably …

Every microorganism represents a biothermodynamic system, characterized by an empirical
formula and thermodynamic properties of biosynthesis. Gibbs energy of biosynthesis …

Streptococcus thermophilus FUA329, a urolithin A-producing bacterium, is isolated from
human breast milk. The complete genome sequence of FUA329 did not contain any …

This paper investigates channel coding for DNA data storage, a recent and emerging
paradigm in which both substitution errors and synchronization errors (insertions, deletions) …

Laal dahi is a sweetened and soft pudding-like fermented milk product of the Eastern
regions of India, which has not been studied for its microbial community structures and …

Lactic acid bacteria (LAB) are widely used in the food industry, but little is known about their
population genomics, hindering our understanding of their genetic background and …