Lactococcus lactis is a Gram-positive lactic acid bacterium that, in addition to its traditional
use in food fermentations, is increasingly used in modern biotechnological applications. In …

Lactic Acid Bacteria (LAB) are extensively employed in the production of various fermented
foods, due to their safe status, ability to affect texture and flavor and finally due to the …

Cofactor engineering was employed to enhance production of acetoin by Serratia
marcescens H32. 2, 3-Butanediol was a major byproduct of acetoin fermentation by S …

Lactobacillus casei Zhang, isolated from traditional home-made koumiss in Inner Mongolia
of China, was considered as a new probiotic bacterium by probiotic selection tests. We …

To overcome the deleterious effects of acid stress, Lactobacillus delbrueckii subsp.
bulgaricus (L. bulgaricus) elicits an adaptive response to acid stress. In this study …

The probiotic effects of lactic acid bacteria make them widely used in human and animal
breeding industry. However, the presence of oxidative stress during the production and …

The control of metabolic networks is incompletely understood, even for glycolysis in highly
studied model organisms. Direct real-time observations of metabolic pathways can be …

We previously reported that Corynebacterium glutamicum strain Δ ldhA Δ ppc+ alaD+ gapA,
overexpressing glyceraldehyde-3-phosphate dehydrogenase-encoding gapA, shows …

Streptococcus pneumoniae is a strictly fermentative human pathogen that relies on
carbohydrate metabolism to generate energy for growth. The nasopharynx colonized by the …

The freshness of turbot stored at 4° C for 18 days was assessed using Quality Index Method
(QIM), biochemical, and proteomic methods, respectively. Results showed that the …