Human vagina is colonised by a diverse array of microorganisms that make up the normal
microbiota and mycobiota. Lactobacillus is the most frequently isolated microorganism from …

Over the past several decades, we have observed a very rapid development in the
biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All …

The past two decades have witnessed a global surge in the application of probiotics as
functional ingredients in food, animal feed, and pharmaceutical products. Among food …

Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects
on human bodies and ultimately influence health, depending on their structural properties …

Fermented foods are important parts of traditional food culture with a long history worldwide.
Abundant nutritional materials and open fermentation contribute to the diversity of …

Industrial biotechnology is a continuously expanding field focused on the application of
microorganisms to produce chemicals using renewable sources as substrates. Currently, an …

Meat and some meat products are highly perishable due to their high-water content, pH, and
high content of nutrients. Therefore, spoilage control in these products is one of the critical …

The growing consumer awareness towards healthy and safe food has reformed food
processing strategies. Nowadays, food processors are aiming at natural, effective, safe, and …

Marine peptides are one of the richest sources of structurally diverse bioactive compounds
and a considerable attention has been drawn towards their production and bioactivity …

The existing health concerns for chemical additives entail natural preservation methods of
food. The diversity of lactic acid bacteria (LAB) which can release a large panel of …