Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

Probiotics are live microorganisms which, when administered in adequate amounts, confer a
health benefit on the host. Among the different microbial types, lactobacilli have been …

Probiotics are amply studied and applied dietary supplements of greater consumer
acceptance. Nevertheless, the emerging evidence on probiotics-mediated potential risks …

Aims The objective of this study was to isolate multifunctional bacteriocin‐producing strains;
to characterize the expressed bacteriocin for the control of Listeria monocytogenes and …

Over the last decades, consumer´ s preference for and their attention to food products
presented as healthy and with favorable nutritional information has been significantly …

Animal products, in particular dairy and fermented products, are major natural sources of
lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for …

Abstract Ninety-eight Lactobacillus (Lb.) strains were screened to select those with the best
antimicrobial and probiotic properties. Firstly, a screening based on growth kinetics under …

The occurrence of inflammatory responses in humans is frequently associated with food
intolerances and is likely to give rise to irritable bowel disease. The use of conventional or …

Industrial standardization of fermented meat products requires starter culturesto avoid
random variations in the initial microbiota of food matrix. This allows to homogenize …

Fermentation, especially spontaneous fermentation, has become from an ancient food
preservation method to a stylish cooking trend in very recent years. Accordingly, the …