In fermented foods, lactic acid bacteria (LAB) display numerous antimicrobial activities. This
is mainly due to the production of organic acids, but also of other compounds, such as …

Lactic acid bacteria (LAB) play a critical role in food, agricultural, and clinical applications.
The fast growing characteristics of LAB and their metabolic activity have been the key in …

Chal is a traditional fermented product produced from spontaneously fermented camel milk
which contains several bacterial species with potential usage in producing traditional dairy …

Milk proteins contain peptidic angiotensin I-converting enzyme (ACE) inhibitors, which can
be released by proteolysis during milk fermentation by some strains of Lactobacillus …

Novel technologies to prevent biofilm formation on urinary tract devices (UTDs) are
continually being developed, with the ultimate purpose of reducing the incidence of urinary …

The low efficacy of conventional treatments and the interest in finding natural-based
approaches to counteract biofilm development on urinary tract devices have promoted the …

Traditionally fermented dairy products are still a very important part of the daily food in
Romania, especially for people living in the countryside. To study the biodiversity of lactic …

Two potential probiotics Bacillus subtilis and Lactobacillus plantarum were evaluated for use
in aquaculture as preventive measures against vibriosis. In vitro evaluation of the probiotics …

In animal nutrition, probiotics are considered as desirable alternatives to antibiotic growth
promoters. The beneficial effects of probiotics primarily depend on their viability in feed …

To describe a microbial process, two kinds of models can be developed, structured and
unstructured models. Contrary to structured models, which take into account some basic …