Oral diseases are among the most common diseases around the world that people usually
suffer from during their lifetime. Tooth decay is a multifactorial disease, and the composition …

The production of fermented foods is based on the use of starter cultures, for instance lactic
acid bacteria that initiate rapid acidification of the raw material. Recently, new starter cultures …

Preservation of food and beverages resulting from fermentation has been an effective form
of extending the shelf-life of foods for millennia. Traditionally, foods were preserved through …

Food-borne fungi, both yeasts and moulds, cause serious spoilage of stored food. Moulds
may also produce health-damaging mycotoxins, eg aflatoxins, trichothecenes, fumonisin …

The production of sourdough bread can be traced back to ancient times. Sourdough is a
mixture of flour and water that is fermented with lactic acid bacteria (LAB). Sourdough is an …

Probiotics are living microorganisms that provide a wide variety of health benefits to the host
when ingested in adequate amounts. The bacterial strains most frequently used as probiotic …

Aim The objective of this study was to evaluate the effects of lozenges containing L. reuteri
as an adjuvant treatment to initial periodontal therapy for chronic periodontitis patients and …

Ninety strains of Lactobacillus fermentum which were isolated from traditional dairy products
of minority nationalities (53 strains from Tibet, 1 from Inner Mongolia, 7 from Yun Nan and 29 …

Twelve years have passed since its last edition-making Antimicrobials in Foods, Third
Edition the must-have resource for those interested in the latest information on food …

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 …