Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce
lactic acid, and are currently widely used in the fermented food industry. In recent years, with …

An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …

Microbial systematics is heavily influenced by genome-based methods and challenged by
an ever increasing number of taxon names and associated sequences in public data …

Growing evidence indicates the community of microorganisms throughout the
gastrointestinal tract,(ie, gut microbiota), is associated with anxiety and depressive …

Recent and ongoing developments in microbiome science are enabling new frontiers of
research for probiotics and prebiotics. Novel types, mechanisms, and applications currently …

Fermented foods have been a part of human diet for almost 10,000 years, and their level of
diversity in the 21st century is substantial. The health benefits of fermented foods have been …

Abstract In 2019, the International Scientific Association for Probiotics and Prebiotics
(ISAPP) convened a panel of experts specializing in nutrition, microbial physiology …

Honeybees are highly social insects with a rich behavioral repertoire and are a versatile
model for neurobiological research. Their gut microbiota comprises a limited number of host …

The genome of gut microbes encodes a collection of enzymes whose metabolic functions
contribute to the bioavailability and bioactivity of unabsorbed (poly) phenols. Datasets from …

The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted
particular interest in the food industry. EPS can be considered as natural biothickeners as …