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

Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by
a sequence of different microorganisms from milk coagulation and throughout maturation …

Microbial dysbiosis is a colorectal cancer (CRC) hallmark and contributes to inflammation,
tumor growth, and therapy response. Gut microbes signal via metabolites, but how the …

Nowadays, the oral use of probiotics is widespread. However, the safety profile with the use
of live probiotics is still a matter of debate. Main risks include: Cases of systemic infections …

Iron is a central micronutrient needed by all living organisms. Competition for iron in the
intestinal tract is essential for the maintenance of indigenous microbial populations and for …

Starters are microbial cultures used to promote and conduct the fermentation of meat
products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative …

In modern societies, conscious consumers demand healthy, fresh and natural foods devoid
of added chemical preservatives and stabilizers. The use of lactic acid bacteria (LAB) to …

In the food industry, there is a need to use the properties of antioxidants and antimicrobials
effectively to prevent microbial growth in foods, as well as to retard the oxidation of fats to …

Fungal growth and consequent mycotoxin release in food and feed threatens human health,
which might even, in acute cases, lead to death. Control and prevention of foodborne …

Estrogen deficiency is a major risk factor for osteoporosis that is associated with bone
inflammation and resorption. Half of women over the age of 50 will experience an …