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 …

Lactic acid bacteria (LAB) are members of an heterogenous group of bacteria which plays a
significant role in a variety of fermentation processes. The general description of the bacteria …

Considerable knowledge has been accumulated on the lactic acid bacteria (LAB) that affect
the aroma and flavour of yogurt. This review focuses on the role of LAB in the production of …

The biocatalytic production of flavor naturals that determine chemosensory percepts of foods
and beverages is an ever challenging target for academic and industrial research. Advances …

The production of fermented foods is based on the use of starter cultures, for instance lactic
acid bacteria that initiate rapid acidification of the raw material. Recently, new starter cultures …

Lactic acid bacteria constitute a diverse group of industrially significant, safe microorganisms
that are primarily used as starter cultures and probiotics, and are also being developed as …

Lactococcus lactis is a Gram-positive lactic acid bacterium that, in addition to its traditional
use in food fermentations, is increasingly used in modern biotechnological applications. In …

This review describes recent scientific research on the production of aroma compounds by
lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor …

Yogurt is a basic dairy product that has been consumed for centuries as a part of the diet,
even when its beneficial effects were neither fully known nor scientifically proven. With time …

Food waste and byproducts are generated along the entire food processing and storage
chain. The large amount of waste deriving from the whole process represents not only a …