There are many critical challenges in the use of primary and secondary cultures and their
biological compounds in food commodities. An alternative is the application of postbiotics …

Postbiotics may be defined as soluble metabolites released by food-grade microorganisms
during the growth and fermentation in complex microbiological culture, food or gut. It is rich …

Lactobacillus plantarum is one of the most versatile species extensively used in the food
industry both as microbial starters and probiotic microorganisms. Several L. plantarum …

Foodborne pathogens (FBP) represent an important threat to the consumers' health as they
are able to cause different foodborne diseases. In order to eliminate the potential risk of …

Metabolic by-products are part of the so-called postbiotics of probiotics and other beneficial
microorganisms, particularly lactic acid bacteria, which have gained popularity as a feasible …

Considering the significance and scarcity of quality protein, this study aims to obtain a novel
safe protein source through fermenting the black soldier fly larvae (BSFL). Lactobacillus …

This review intends to highlight the fact that bread sourdough is a very promising source of
technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota …

Selenium (Se) is an essential trace element for human health and animal nutrition. The aim
of this study was to evaluate the inhibitory activities of Se-enriched lactic acid bacteria (LAB) …

N-nitrosamines, heterocyclic amines, polycyclic aromatic hydrocarbons, biogenic amines,
and acrylamide are widely distributed and some of the most toxic substances detected in …

Postbiotics is a novel term proposed to describe as a set of bioactive compounds obtained
from beneficial microorganisms. In this work, postbiotics from four lactic acid bacteria (LAB) …