Probiotic lactic acid bacteria (LAB) are a particular group of gram-positive bacteria that are
usually involved in natural ferments and widely used in food manufacture industry. Most of …

Lactic acid bacteria (LAB) are vital probiotics in the food processing industry, which are
widely spread in food additives and products, such as meat, milk, and vegetables …

Probiotics are defined as live microorganisms which confer health benefits to the host when
administered in adequate amounts. Many lactic acid bacteria (LAB) strains have been …

The increased consumption of plant-based foods has intensified the concern related to
mycotoxin intoxication. This study aimed to investigate the effect of selected lactic acid …

A strain of Bacillus cereus was isolated from the Saudi Red Sea coast and identified based
on culture features, biochemical characteristics, and phylogenetic analysis of 16S rRNA …

In a report by WHO (2014), it was stated that antimicrobial resistance is an arising challenge
that needs to be resolved. This resistance is a critical issue in terms of disease or infection …

Probiotic administration is a potential strategy against enteric pathogen infection in either
clinical treatment or animal nutrition industry, but the administration duration of probiotics …

Aspergillus flavus is a notorious fungus that contaminates food crops with toxic aflatoxins,
posing a serious threat to human health and the agricultural economy. To overcome the …

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

In a natural environment, bacteria are members of multispecies communities. To compete
with rival species, bacteria produce antimicrobial peptides (AMPs), called bacteriocins …