Historically, pickling is one of the oldest preservation methods of several foodstuffs such as
vegetables, fruits, fish, and meat. Pickling imparts unique and desirable changes in flavor …

Background Irritable bowel syndrome (IBS) is the most common functional digestive
condition in the industrialized world. The gut microbiota plays a key role in disease …

A collection of 31 Lactobacillus pentosus strains isolated from naturally fermented Aloreña
green table olives were screened in depth in the present study for their probiotic potential …

Lactobacillus fermentum MJM60397 was subjected to in vitro safety tests and in vivo
probiotic characterization. The MJM60397 strain was susceptible to antibiotics and was …

Objective To investigate the probiotic characteristics, anti-Candida activity, and antibiofilm
attributes of Hentak derived Lactobacillus pentosus strain LAP1. Design The probiotic …

Screening for probiotic characteristics is usually associated with a series of assays and a
large number of isolates to be tested, which can be sometimes costly and frustrating. For this …

The interest in proteomic studies of fermented food is increasing; the role of proteins derived
from fermentation extends beyond preservation, they also improve the organoleptic, anti …

The antimicrobial activity of lactic acid bacteria (LAB) is well recognized, particularly
because they can produce antimicrobial cyclic dipeptides (CDPs). CDPs serve as attractive …

The aim of this study was to enhance the viability of probiotic strains Pediococcus
pentosaceus KID7, Lactobacillus plantarum KII2, Lactobacillus fermentum KLAB6 and …

Lactic acid bacteria (LAB)“fermentates” confer a beneficial effect on intestinal function.
However, the ability of new fermentations to improve LAB broth activity in preventing …