An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …

Still relevant after 19 years, the FAO/WHO definition of probiotics can be translated into four
simple and pragmatic criteria allowing one to conclude if specific strains of microorganisms …

Along with the intensive development of methods of livestock breeding, breeders'
expectations are growing concerning feed additives that would guarantee such results as …

Lactic acid bacteria (LAB) are members of an heterogenous group of bacteria which plays a
significant role in a variety of fermentation processes. The general description of the bacteria …

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 …

The qualified presumption of safety (QPS) was developed to provide a safety pre‐
assessment within EFSA for microorganisms. Strains belonging to QPS taxonomic units (TU …

This guidance document is intended to assist the applicant in the preparation and the
presentation of an application, as foreseen in Article 7.6 of Regulation (EC) No 1831/2003 …

This guidance document is intended to assist the applicant in the preparation and the
presentation of an application, as foreseen in Article 7.6 of Regulation (EC) No 1831/2003 …

Nowadays, microalgae and cyanobacteria have become a promising and sustainable
source of useful products, thanks to their richness in bioactive metabolites of high value …

The qualified presumption of safety (QPS) provides a generic pre‐assessment of the safety
of microorganisms intended for use in the food or feed chains, to support the work of EFSA's …