Lactic acid bacteria (LAB) comprise a widespread bacterial group, inhabiting the niches of
fermented vegetables and capable of producing beneficial organic acids. In the present …

Abstract Background Lactic Acid Bacteria (LAB) are commonly used as starter cultures,
probiotics, to produce lactic acid and other useful compounds, and even as natural …

Malolactic fermentation (MLF) positively influences the quality of the wine, and it occurs as a
result of a lactic acid bacteria's metabolism, mainly of the Oenococcus oeni species …

Lactic acid bacteria (LAB) are known to exhibit various beneficial roles in fermentation,
serving as probiotics, and producing a plethora of valuable compounds including …

The development of L-lactate biosensors has been hampered in recent years by the lack of
availability and knowledge about a wider range and diversity of L-lactate-oxidizing enzymes …

2-Butanone and acetoin are important commodity chemicals, while only the latter can be
produced biotechnologically from renewable resources in high concentrations. Recently …

Lactococcus lactis is a safe lactic acid bacterium widely used in dairy fermentations.
Normally, its main fermentation product is lactic acid; however, L. lactis can be persuaded …

Keto-3-deoxy-galactonate (KDGal) serves as a pivotal metabolic intermediate within both
the fungal d-galacturonate pathway, which is integral to pectin catabolism, and the bacterial …

The phyllosphere is one of the most abundant habitats for global microbiota. The ionome is
the composition of mineral elements in plants. The correlation between phyllosphere …

The functional use of lactic acid in food fermentation has gained considerable attention in
recent years due to its role in enhancing the safety, shelf life, and nutritional properties of …