This review describes recent scientific research on the production of aroma compounds by
lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor …

In the past decade it has become clear that the lactic acid bacterium Lactobacillus plantarum
occupies a diverse range of environmental niches and has an enormous diversity in …

Soft rot Enterobacteriaceae (SRE) are bacterial plant pathogens that cause blackleg, wilt
and soft rot diseases on a broad range of important crop and ornamental plants worldwide …

The lactic acid bacteria (LAB) are a functionally related group of low-GC Gram-positive
bacteria known essentially for their roles in bioprocessing of foods and animal feeds. Due to …

Lactobacillus paracasei is a member of the normal human and animal gut microbiota and is
used extensively in the food industry in starter cultures for dairy products or as probiotics …

Owing to their unique potential to ferment carbohydrates, both homo-and heterofermentative
lactic acid bacteria (LAB) are widely used in the food industry. Deciphering the genetic basis …

Background Lactococcus lactis is among the most widely studied lactic acid bacterial
species due to its long history of safe use and economic importance to the dairy industry …

Lactococcus lactis is one of the most important micro-organisms in the dairy industry for the
fermentation of cheese and buttermilk. Besides the conversion of lactose to lactate it is …

In recent years, the land area under agriculture has declined as also has the rate of growth
in agricultural productivity while the demand for food continues to escalate. The world …

Bovine mastitis causes economic losses on dairy farms worldwide. Lactic acid bacteria
(LAB) in animal health are an alternative tool to avoid antibiotic therapy on the prevention of …